Baileys Brownies
Add a kick of whiskey to your favorite comfort food with these Baileys Brownies. Boozy and fudgy and easy to make, these Irish Cream brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.
Ingredients
Brownies
- 8 Tbsp unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1/4 cup Baileys Irish Cream
- 2 tsp vanilla pure
- 2 large eggs room temperature
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt fine
- 3/4 cup all-purpose flour unbleached
- 1 Tbsp instant coffee granules
- 3/4 cup chocolate chips
Baileys Whipped Cream
- 1 cup heavy cream
- 4 Tbsp powdered sugar
- 4 Tbsp Baileys Irish Cream
Chocolate Drizzle
- 1/2 cup chocolate chips
- 1/4 cup Baileys Irish Cream
Instructions
Brownies
- Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
- In a large bowl, whisk melted butter, both sugars, Baileys and vanilla until combined.
- Add eggs one at a time, whisking vigorously until well combined.
- Stir in cocoa powder, salt, flour and instant coffee until *just* combined. Avoid overmixing.
- Fold in chocolate chips.
- Spread batter into prepared pan and level with a rubber spatula. Bake for 25 to 30 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake.
- Place brownie pan on a wire rack and cool completely at room temperature before frosting.
Baileys Whipped Cream
- Combine heavy cream, powdered sugar and Baileys in a large bowl and whip with an electric mixer until stiff peaks form. Spread onto brownies in an even layer.
- Frost brownies with whipped cream.
Chocolate Drizzle
- Place 1/2 cup of chocolate chips and 1/4 cup of Baileys in a heatsafe bowl then microwave in 15 second increments, stirring after each, until melted and smooth. Cool slightly then drizzle over brownies.
- Cover and store brownies in the refrigerator up to 1 week. Bring to room temperature before serving.