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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!
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.
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.
Irish Cream Brownies
Ingredients
For the brownies:
- ¾ cup all-purpose flour or 3/4 cup + 1 tablespoon buckwheat flour for a gluten-free version*
- ⅔ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks sooo good yummy
Thanks! I hope you get a chance to try them out.
Is there a substitute for the Irish cream?? Unalcaholic substitute since I’m Moslem??
I haven’t tried it but I believe regular cream would work in place of the Irish cream. I hope you’ll enjoy the brownies!
Do u have any substitute for eggs?
I am veg so i need a substitute for egss!
You could try using a flax egg, though I haven’t tried it in these brownies. If you’re vegan, then you’d have to make a lot of other subs in this recipe (Irish cream, butter, cream) so I would recommend finding a vegan Irish cream brownies recipe to make things easier. :)
How do you get the ganache to be so flat and levelled making it so presentable?
Hi there! I just poured it over the brownies when the ganache was still easily pourable. If you wait too long, you’ll have to spread it on and it won’t be nearly as level.
Hello, just wanted to follow up. I made these rich, decadent, brownies not once but twice! All in the name of St. Patrick’s day of course! Boozy, chocolatey goodness. Easy, minimal mess, which is always a plus in my book. Thank you for your recipe. It will be a St. Paddy’s regular :)
I’m thrilled that you enjoyed them so much that you made them twice! And I’m with you – I’m all for fuss-free recipes. :) Thanks a bunch for your feedback! I really appreciate you coming back to follow up.
It says to use an 8×8 pan, but have you ever doubled it to a 9×13?
I haven’t tried it so I’m not positive it’d work but I think it would. You’ll need to bake them a little bit longer, though. Enjoy!
Hello! Very excited to try this decadent looking recipe! I was just wondering if steps 4 and 5 are done in the saucepan from step 3? Meaning melted butter and chocolate chips do not get transfered to a bowl? I’m assuming it’s a remove from heat and add steps 4 and 5 directly into saucepan? Thank you :)
That’s correct! Steps 4 and 5 are done in the saucepan. I hope you’ll enjoy the brownies! :)
Hie !!is there any substitute of cake in this brownie recepie??
Hello! I’m not quite sure I understand what you mean. You’d like to make cake instead of brownies?
These look amazing!! I’m a sucker for a mud slide. Do you have any idea of how and where to incorporate Kahlua + Irish Cream for a mud slide version? These will be in the oven for St. Patty’s Day. Thanks!
Hi, Jenny! I would use 1/4 cup Irish cream and 1/4 cup Kahlua in the brownie batter instead of the 1/2 cup Irish cream. You can keep the Irish cream in the ganache, or substitute Kahlua if you like. Let me know how it goes!
Gluten-free recipes. Just to let u know I almost gave up after 4 tries to send gluten free info is your search at the bottom on the page sorry could you make it a little more user / idiot proof to use
Dianne-
The search is actually up at the top on the right under “Looking For Something?” – you can access all of the gluten-free recipes here: https://www.mybakingaddiction.com/gluten-free/.
Thanks so much for stopping by.
-Jamie