Baileys Irish Cream Brownies – 3 layers of rich, fudgy decadence spiked with Baileys and finished with chocolate ganache. Easy recipe from a box mix – perfect for St. Patrick’s Day or anytime all year!
This simple fudgy brownies dessert is a rich, indulgent adult treat.
Super easy to make because we’re starting with any favorite boxed mix, topped with a Bailey’s laced buttercream frosting and more Baileys in the chocolate ganache.
Not just for St. Patrick’s Day – this decadent is perfect anytime.
Why this recipe works:
- Fudgy texture, Bailey’s buttercream and chocolate ganache layers.
- Just may be the best brownies you’ve ever eaten!
- Easy to make because it all starts with your favorite boxed brownie mix!
Ingredients in Baileys Irish Cream Brownies:
- your favorite box brownie
- powdered sugar
- butter
- Bailey’s Irish Cream Liqueur
- vanilla extract
- salt
- dark chocolate chips (or chunks)
- heavy cream
You’ll also need:
- 8-inch pan
- ingredients listed on the box
How to make Baileys Irish Cream Brownies:
Mix the brownie batter in a medium bowl according to package instructions. Pour into a prepared pan and bake according to the box. Remove from the oven and cool to room temperature.
How to make Irish cream buttercream frosting:
While the brownies are cooling, add softened butter to a mixing bowl. Pour in the sugar and beat with an electric mixer on low speed until the sugar is incorporated.
Add 3 tablespoons of Baileys, vanilla extract and a pinch of salt (this balances the sweetness).
Stir to combine then spread in an even layer over the top of the cooled brownies. Set aside.
How to make Chocolate Ganache:
Place the chocolate chips in a small saucepan along with 3 tablespoons Baileys, heavy cream and butter over low heat stirring until smooth.
Pour the chocolate mixture over the frosted brownies. Cool to room temp then transfer the brownies to the refrigerator until completely set (about 1 hour).
Storage:
Transfer leftover brownies to an airtight container. Keep in the fridge up to 4 days or wrap tightly and freeze up to 2 months.
Can kids eat Bailey’s Irish Cream Brownies?
I don’t recommend it. Baileys is added to both the buttercream layer and the ganache and it’s not cooked at a high enough temperature to evaporate all traces of alcohol so it is unsafe for children.
Adults on the other hand love this recipe!
Subs and variations:
- If you have a homemade brownie recipe, feel free to use it instead of a box mix.
- Chocolate chunks can be used instead of chips.
- Nuts would be a great addition to the brownie batter.
- Serving this for a St. Patrick’s Day party? Add some green food coloring to the buttercream layer for a festive look.
More popular Irish recipes for St. Patrick’s Day:
Printable recipe card below. Enjoy!
Baileys Irish Cream Brownies
Equipment
- 8 x 8 baking dish can use 9 x 13 - brownies will be thinner
Ingredients
- 1 box brownie mix 8 x 8 size + ingredients required on package
Baileys Buttercream Frosting
- 2 cups powdered sugar
- 1/2 cup butter softened to room temp
- 3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla
- pinch salt
Baileys Ganache
- 1 cup dark chocolate chips or chunks
- 3 tablespoons Baileys Irish Cream
- 1/4 cup heavy cream
- 1 tablespoon butter
Instructions
Brownies
- Mix and bake box brownies according to package directions. Cool to room temperature.
Frosting
- While the brownies are cooling, add softened butter and powdered sugar to a mixing bowl. Beat using an electric mixer on low speed until sugar is blended.
- Add 3 tablespoons of Baileys Irish Cream, the vanilla extract and a pinch of salt.
- Combine well then spread buttercream frosting in an even layer over the top of the cooled brownies. Set aside.
Ganache
- Place chocolate chips in a small saucepan. Add Baileys, heavy cream and butter. Simmer over low heat stirring until smooth.
- Pour the chocolate mixture evenly over the frosted brownies.
- Cool to room temp then transfer the brownies to the fridge until set (about 1 hour). Slice into 9 squares and serve.