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A close-up photo of rich, fudgy Irish Cream Brownies with a glossy chocolate ganache and a drizzle of cream.

Ultimate Irish Cream Brownies

These decadent brownies weave Irish cream liqueur into both a fudgy, chocolatey base and a smooth glaze for a sophisticated yet comforting treat. Surprisingly straightforward to make, they are perfect for elevating a standard chocolate dessert into something special. Serve them as a show-stopping indulgence with coffee or as an over-the-top dessert with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups 250g
  • ¾ cup 150g
  • ¾ cup 75g
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup 120ml) Irish cream liqueur (like Baileys
  • 1 ¼ cups 160g
  • 1 ½ cups 180g
  • 3-4 tablespoons Irish cream liqueur
  • 1 tablespoon milk or heavy cream optional, for glaze consistency
  • ¼ cup 45g
  • 1 teaspoon coconut oil or butter

Equipment

  • 8x8 or 9x9 inch baking pan
  • Parchment paper
  • Medium saucepan
  • Whisk
  • Spatula
  • Wire rack
  • Cutting board
  • Small bowl
  • Offset spatula or spoon
  • Microwave-safe bowl (optional)
  • Fork or small piping bag (for drizzle)
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to form a sling. Lightly grease exposed sides.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat.
  3. Immediately whisk in granulated sugar, brown sugar, cocoa powder, and salt until combined (mixture will be thick). Let cool for 5 minutes until warm, not hot.
  4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Batter will become shiny.
  5. Stir in vanilla extract and the ½ cup of Irish cream liqueur.
  6. Gently fold in the flour with a spatula until just combined and no dry streaks remain. Do not over-mix.
  7. Pour batter into prepared pan and spread evenly into corners.
  8. Bake for 35-45 minutes (smaller pan may take longer), until top is set and a toothpick inserted comes out with a few moist crumbs. Do not over-bake.
  9. Place pan on a wire rack and let brownies cool completely in the pan.
  10. Once cool, lift brownies out using parchment sling and place on a cutting board.
  11. Make the glaze: In a small bowl, whisk sifted powdered sugar with 3 tablespoons Irish cream. Add remaining tablespoon of liqueur or milk to reach a thick but pourable consistency.
  12. Pour glaze over brownies and spread evenly to edges with an offset spatula. Let set for 10 minutes.
  13. For optional drizzle, melt chocolate chips with coconut oil in microwave in 15-second bursts, stirring until smooth. Drizzle over glazed brownies with a fork or piping bag.
  14. Allow glaze and drizzle to set fully before slicing into squares. For clean cuts, wipe knife clean between slices.

Notes

For alcohol-free version: Replace ½ cup Irish cream in batter with ½ cup strong cold brew coffee or milk. For glaze, use milk/cream and add 1 tsp vanilla. Store in an airtight container at room temp for up to 3 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months. For best texture, let come to room temp before serving. For an indulgent dessert, serve slightly warmed with vanilla ice cream and a drizzle of Irish cream.