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Irish Cream Brownies are ultra rich and fudgy. They're made extra-special with a Bailey's ganache.
Irish cream brownies are ultra dense and fudgy with a Baileys spiked ganache. Can be made gluten-free.

As much as I like St. Patrick’s Day, I’m not really into dying my food green. I also think mint is a weird flavor to be associated with that holiday. Mint is totally a Christmas thing for me.

So when it’s time for a St. Patrick’s Day dessert, I always turn to Irish cream. I have a crazy love for all things made with Baileys. I make something new with it every year and this totally from scratch Irish cream cake is probably my favorite. It’s practically swimming in Irish cream!

One thing I hadn’t made before were some simple Irish cream brownies. When I first started thinking of brownie recipes to turn into Baileys brownies, I was at a loss. None of my brownie recipes could deal with the amount of Irish cream I wanted to add. I’ve seen brownie recipes that call for two tablespoons of Baileys but when I make something boozy, I don’t want the alcohol to be subtle. Two tablespoons wouldn’t have cut it!

Irish Cream Brownies are rich and fudgy. They're topped with a delicious Bailey's ganache.

My solution was to use a brownie base recipe that calls for melted chocolate chips and cocoa powder instead of just cocoa powder. That made adding a little booze no problem at all!

So here we go. Brownies with 1/2 cup Irish cream in the batter and another 1/4 cup in the ganache.

If you don’t feel like making the ganache, you can absolutely skip it. The brownies are sweet and delicious enough on their own! The mini chocolate chips on top were maybe overkill but they were so pretty I couldn’t help myself.

Irish Cream Brownies are super rich and fudgy. A delicious Bailey's spiked ganache takes them over the top!

After trying these Irish cream brownies, I can’t wait to try out some different versions. Kahlua brownies sound pretty amazing or maybe even some mudslide brownies with Kahlua and Irish cream! Then you’d have the best of both worlds.

These brownies are extremely easy to make but if they sound too time-consuming, try Jamie’s homemade Baileys chocolate pudding to get your Irish cream fix!

If you need these brownies to be gluten-free, please read this article about gluten-free Irish cream before deciding which brand to buy.

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Irish Cream Brownies

By: Erin
4.39 from 26 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 brownies
Irish cream brownies are ultra dense and fudgy with a Baileys spiked ganache. Can be made gluten-free.

Ingredients

For the brownies:

  • ¾ cup all-purpose flour or 3/4 cup + 1 tablespoon buckwheat flour for a gluten-free version*
  • cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup Irish cream
  • 1 teaspoon vanilla extract
  • 1 large egg

For the ganache:

  • 1 cup semi-sweet chocolate chips
  • ¼ cup Irish cream
  • ¼ cup whipping cream

Instructions 

  • Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.
  • In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
  • In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.
  • Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.
  • Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.
  • Scoop the batter into the prepared pan and use a silicone spatula to even it out.
  • Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. If you made the buckwheat version, let them sit for about 2 hours before serving as they need some resting time.
  • Once the brownies have cooled, prepare the ganache.
  • Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.
  • Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.
  • Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.

Nutrition

Serving: 1brownie, Calories: 410kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Irish cream brownies are ultra dense and fudgy with a Baileys spiked ganache. Recipe contains a gluten-free option.

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64 Comments

  1. Maire says:

    What a brill recipe! I will try this using my homemade Irish Cream. Can’t wait!!

    1. Erin says:

      That sounds like a great idea! I hope you’ll enjoy the brownies. :)

  2. London || Gluten Free with L.B. says:

    Oh my goodness.  These look so incredibly moist and chocolatey!  Thanks for including tips on how to make it GF :)

    1. Erin says:

      You’re welcome! I hope you get a chance to try them out. :) Thanks for your comment!

  3. Tracy | Pale Yellow says:

    These look perfect for my annual St. Patrick’s Day party. I’m glad the recipe has plenty of Irish Cream in it, so many recipe are skimpy!

    1. Jamie says:

      Hi, Tracy! I love plenty of Irish Cream! I hope you enjoy them.

  4. Mary says:

    Just put these in the oven! So so excited!

    1. Jamie says:

      Hi, Mary! I’m so glad. Let me know how they turn out!

  5. Leah says:

    I was just wondering, once the its all done how long does it have to set for beforw u can cut and serve? Thanks. I cant wait to try these!

    1. Erin says:

      I’d let them cool for about an hour before putting on the ganache (you can speed that up by putting them in the refrigerator after they’ve cooled at room temperature for about 20 minutes). Then you can put on the ganache and if you’re in a hurry, you can put them in the fridge for maybe 20 minutes (that’s just a guess!) or until the ganache has hardened enough to make nice cuts. If you just let the ganache harden at room temperature, it’d be more like 60-90 minutes. I hope you’ll enjoy the brownies!

  6. Savannagal says:

    These look fantastic. Can’t wait to try them. Thanks for providing an easy to find link to print right on the recipe. ;-)

    1. Erin says:

      Thank you! I hope you’ll love them. And I’m happy you were able to find the print button. :)

  7. Carleen says:

    HI what cocoa powder can I use from UK that’s the same as the one you use?  Thanks 

    1. Erin says:

      Hi! Most cocoa powder in the UK is Dutch-processed. Here’s a picture where you can easily see the difference. If you end up buying the lighter kind, the recipe will still work so no worries. I hope that helps!

  8. Serena @ Serena's Kitchen says:

    These look amazing! I love putting Bailey’s in just about anything so I am totally on board with these! The brownies look so deliciously dense, and that ganache looks to die for!… Yummm! :)

    1. Erin says:

      Same here! It goes so well in so many things. Thanks for your comment!

  9. Michelle @ Modern Acupuncture says:

    Love Irish Cream! Can’t wait to try these!

    1. Erin says:

      I hope you’ll enjoy them as much as we did!

  10. Sue Brown says:

    Why is it so hard to find the word PRINT to print out these recipes, I have scrolled down twice and don’t see it. Could you tell me if it’s coded or what. I don’t want to just print regular way and it wastes papers printing out every ad ect there is. Help

    1. Jamie says:

      Sue-
      I just sent you an email with a screen cap and an arrow pointing to the print button. I hope this helps.
      -Jamie