Gooey Irish cream liqueur brownies topped with a creamy ganache, these Bailey’s Brownies are the perfect St. Patrick’s Day treat!
When St. Patrick’s Day rolls around, the Bailey’s recipes are abundant. I’ve seen it in desserts, in breakfasts, and of course in drinks like irish coffee and cocktails. If you aren’t familiar, it is an Irish cream liqueur that is both creamy and sweet.
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These baileys irish cream brownies are incredibly rich with chocolate flavor. The Baileys really stands out and it makes for a chocolate lover’s dream dessert. The dark chocolate on top makes for a slight contrast of textures and a just a little more chocolate pop, this is completely optional but makes for a pretty presentation.
The real standout of these brownies is the Baileys ganache layer. It is silky smooth with a rich chocolate and Baileys flavor, it’s so good you can eat it with a spoon.
- Box of brownie mix – Rather than using all purpose flour, cocoa powder and all the base ingredients of a brownie, It’s so much easier to use a box mix! You can still have delicious, fudgy brownies, we’re just taking them up a notch with a few extra ingredients.
- Baileys Irish Cream – To get the maximum Bailey’s flavor possible, we’re going to add it to both the brownie batter and also the chocolate ganache on top. The Baileys flavors pair so well with chocolate- it’s a match made in heaven. Because it has notes of vanilla, it also replaces the vanilla extract.
- Vegetable oil – When baking, you usually need a fat. Vegetable oil is that for these Bailey’s brownies. It helps to make them soft and gooey while also helping to prevent the batter from clumping.
- Eggs – Eggs are a leavening agent for these brownies. This means they provide some airiness so that your brownies get just enough rise. They also provide some extra moisture, because no one likes dry and crumbly brownies!
- Semi-sweet chocolate chips – We are going to top these brownies with an irish cream ganache- it might just be the best part. It just takes a couple tablespoons of Baileys, these semi-sweet chocolate chips and some heavy whipping cream.
- Heavy cream – In order to help the chocolate melt smoothly, and also thin in out so that it’s spreadable, we need some heavy cream.
- Dark chocolate melting wafers – This is optional, but I like to drizzle a little bit of melted chocolate on top of these boozy brownies. My favorite brand is Ghiardelli, they always melt perfectly in the microwave with no issues. You can use your favorite chocolate chips and melt them as well then drizzle.
How to Make Bailey’s Brownies
- Prepare oven and dish. Preheat the oven and also line the baking dish with parchment paper. The parchment paper makes it much easier to release the brownies from the pan.
- Make the batter. Combine the brownie mix, Irish cream, oil, and eggs in a large mixing bowl and mix per the directions on the back of the box. Make sure to scrape batter from sides of bowl.
- Bake. Pour batter into the prepared pan and smooth out the top. Bake until a toothpick inserted into the center comes out clean.
- Make the ganache. While the bailey’s brownies are cooling, place the chocolate chips in a medium bowl, set aside. Combine the Baileys and heavy cream in a small saucepan, stirring occasionally until it just comes to a simmer. Pour this over the chocolate chips and whisk until smooth. Let the ganache sit at room temperature until it is firm. You can also place it in the fridge for about 1 hour.
- Whip it. Add the ganache to a large bowl and whip with an electric until it becomes light and fluffy.
- Frost the brownies. Lift the brownies out of the baking dish by the parchment paper and spread the ganache evenly over the brownies.
- Toppings. Cut into servings, then drizzle with optional melted dark chocolate or any additional toppings you might like.
Bailey’s Brownies Variations
Besides, or in addition to, the melted chocolate drizzle on top, you could also top with chopped nuts, pecans or walnuts, mini chocolate chips, chocolate sprinkles, or chocolate shavings.
Since we are using a boxed brownie mix, these come together quickly. Use your favorite boxed brownie mix or homemade brownie as long as it’s in a 9×13 baking dish. We are substituting the water in the boxed brownie mix with Baileys, if your mix calls for a different amount of water other than 3 tablespoons, still replace the water with an equal amount of Baileys.
To really amp up the flavor, you could sprinkle some espresso powder on top of these Bailey’s Brownies. Of course, I always love a warm brownies with a cup of coffee and scoop of vanilla ice cream!
Storage and Freezing
These boozy Baileys brownies will last at room temperature in an airtight container for up to 2 days. Due to the ganache, they will need to be refrigerated after 2 days. Then in the fridge they will be good for up to 5 days total.
You can freeze these frosted brownies for up to 3 months. These are best enjoyed at room temperature (no one likes cold brownies!) so allow them to come up to room temp to enjoy any leftovers.
More St. Patrick’s Day desserts you’ll love:
- Best St. Patrick’s Day Desserts
- Chocolate Guinness Cake
- Green Mint Crinkle Cookies
- Coffee Cheesecake Bars
- Mississippi Mud Brownies
Bailey’s Brownies Recipe
- 1 box fudge brownie mix
- 3 tablespoons Baileys Irish Cream
- 1/2 cup vegetable oil
- 2 eggs
- 12 ounces semi-sweet chocolate chips
- 4 ounces Baileys Irish cream
- 2 ounces heavy cream
- 2 tablespoons dark chocolate melting wafers , melted and optional
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Place the brownie mix, Irish cream, oil, and eggs into a large bowl, mix per the directions on the back of the box.
- Add the batter to the prepared baking dish and smooth out the top. Bake for 22-25 minutes until a toothpick inserted 2 inches from the side comes out clean. Or bake per the directions on the back of the box. Let cool completely.
- While the brownies are cooling, make the ganache. Place the chocolate chips in a medium-sized heat proof bowl, set aside.
- Place the Baileys and heavy cream into a small saucepot, stir occasionally until it just comes to a simmer. Pour this over the chocolate chips and cover the bowl. Let sit for 5 minutes.
- Whisk until smooth. Let the ganache sit at room temperature until it is firm. You can also place it in the fridge for about 1 hour.
- Place the ganache into a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment and whip until it becomes light and fluffy.
- Lift the brownies out of the baking dish by the parchment paper and spread the ganache evenly over the brownies.
- Cut into servings, then drizzle with optional melted dark chocolate. Serve.
- If you tried this recipe, come back and let us know how it was in the comments or star ratings.