Baileys Brownies

A rich and deliciously boozy chocolate Baileys Brownies recipe made with Irish cream liqueur and topped with a smooth chocolate frosting.

5 from 24 votes

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Course: Brownies

Cuisine: Chocolate

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: pieces

Calories: 242kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave or Thermomix
Oven

Ingredients

For the Baileys brownies

70 g (⅓ cup) dark chocolate
60 g (¼ cup) butter
2 eggs
220 g (1 cup) caster sugar
1 tsp vanilla extract
80 g (⅓ cup) Baileys irish cream
150 g (1 cup) plain flour
50 g (½ cup) cocoa powder
¼ tsp bi-carbonate soda
pinch of salt

For the Baileys chocolate frosting

45 g melted butter
1 tsp vanilla extract
pinch of salt
150 g (1 cup) icing sugar
25 g (¼ cup) cocoa powder
45 g Baileys Irish cream
sea salt flakes

Metric - US Customary

Instructions

Conventional Method

Pre-heat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm X 20cm square baking tin with baking paper and set aside.
Place the chocolate and butter into a microwave-safe bowl and melt on 50% power for 2- 3 minutes or until just melted (stir every 30 seconds). Allow to cool slightly.
Add the eggs and whisk through.
Add the sugar, vanilla extract and Baileys and whisk through.
Sift over the plain flour, cocoa powder and bi-carbonate soda, add the salt and fold through the chocolate mixture.
Pour into the prepared tin and bake for 20 minutes or until a toothpick comes out slightly moist. Allow to cool for 20 minutes before frosting.
To make the frosting, whisk the melted butter, vanilla extract, pinch of salt, icing sugar (sifted), cocoa powder (sifted) and Baileys Irish cream together in a bowl until smooth and creamy.
Spread the frosting over the brownies, sprinkle over the sea salt flakes and allow to cool completely. Store in an airtight container at room temperature for up to 5 days.

Thermomix Method

Pre-heat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm X 20cm square baking tin with baking paper and set aside.
Place the chocolate and butter into the Thermomix bowl and melt for 3 minutes, 50 degrees, Speed 2. Allow to cool slightly.
Add the eggs and mix on Speed 4, 5 seconds.
Add the sugar, vanilla extract and Baileys and mix on Speed 4, 10 seconds.
Add the plain flour, cocoa powder and bi-carbonate soda and salt and fold mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
Pour into the prepared tin and bake for 20 minutes or until a toothpick comes out slightly moist. Allow to cool for 20 minutes before frosting.
To make the frosting, melt the butter for 2 minutes, 50 degrees, Speed 2.
Add the vanilla extract, pinch of salt, icing sugar, cocoa powder and Baileys Irish cream and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat once more (or until smooth and creamy).
Spread the frosting over the brownies, sprinkle over the sea salt flakes and allow to cool completely.
Store in an airtight container at room temperature for up to 5 days.

Video

Notes

RECIPE TIPS

This recipe is made with alcoholic Baileys Irish Cream and is therefore an adults-only dessert.

If you don't have a microwave, you can melt the chocolate and butter in a saucepan over low heat on a cooktop.

There's no need for a stand-mixer or beaters - simply whisk the wet ingredients together and then fold through the dry ingredients with a spoon or spatula.

Adding sea salt to sweet recipes - sea salt really brings out the flavour of sweet recipes (especially chocolate recipes). The sea salt sprinkled over the top of this brownie adds an amazing contrast flavour to the sweet and creamy brownies and frosting.

You can store brownies in an airtight container at room temperature for up to 5 days. Do NOT to keep them in the fridge as they’ll dry out. These can be made ahead of time.

You can also freeze brownies for up to 3 months in an airtight container (or wrapped well in foil and covered in plastic wrap).

Nutrition