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Fudgy Baileys Irish Cream Brownies topped with thick chocolate ganache and stacked on a plate

Rich Fudgy Baileys Irish Cream Brownies

These dense, unapologetically fudgy brownies are transformed by the velvety richness of Irish cream and dark cocoa. Perfect for a sophisticated dessert or a comforting treat, they feature a signature crackly top and a creamy, nutty undertone that melts in your mouth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American, Irish-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs, room temperature
  • 3 tablespoons Baileys Irish Cream for the batter
  • 1 teaspoon vanilla extract
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips optional, for ganache
  • 1/4 cup heavy cream optional, for ganache
  • 1 tablespoon Baileys Irish Cream optional, for ganache

Equipment

  • 8x8 inch square baking pan
  • Parchment paper
  • Heatproof mixing bowl
  • Saucepan (for double boiler) or microwave-safe bowl
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Sifter or fine mesh sieve
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to act as a sling for easy removal later.
  2. In a heatproof bowl set over a pot of simmering water (or carefully in the microwave), melt the unsalted butter and chopped semi-sweet chocolate together. Stir gently until the mixture is completely smooth and glossy. Remove from heat and let cool for a few minutes.
  3. In a separate large bowl, vigorously whisk together the granulated sugar, brown sugar, and room temperature eggs. Continue whisking until the mixture is pale, slightly thickened, and cohesive.
  4. Pour the melted chocolate mixture into the egg and sugar mixture. Whisk until fully combined. Stir in the vanilla extract and 3 tablespoons of Baileys Irish Cream.
  5. Sift the all-purpose flour, Dutch-processed cocoa powder, and salt directly into the bowl to remove any lumps.
  6. Switch to a spatula and gently fold the dry ingredients into the wet mixture. Stop mixing as soon as the white streaks of flour disappear to avoid overmixing.
  7. Pour the batter into the prepared baking pan and smooth the top with your spatula. Bake for 25 to 30 minutes. Test with a toothpick inserted into the center; it should come out with moist crumbs attached, not wet batter.
  8. Allow the brownies to cool completely in the pan.
  9. Optional Ganache: Heat the heavy cream until simmering, pour over the chocolate chips, let sit for a minute, then stir until smooth. Mix in the remaining 1 tablespoon of Baileys. Spread over the cooled brownies.
  10. For best results and clean edges, chill the brownies in the refrigerator for at least 1 hour before lifting them out of the pan and slicing.

Notes

Store these brownies in an airtight container in the refrigerator for up to 5 days; they often taste better on the second day. To achieve bakery-style clean cuts, run your knife under hot water and wipe it dry before each cut. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend.