Thick fudgy brownies topped with Irish cream frosting and a light cocoa dusting, sliced into squares.
These Bailey’s Irish Cream brownies are rich, fudgy, and feel like a bakery treat.
You get a deep chocolate brownie base and a creamy Irish cream frosting on top.
They’re perfect for parties, holidays, and cozy weekends.
If you want a dessert that gets people talking, these Bailey’s Irish Cream brownies do the job.
The secret is slightly underbaking the brownies so they stay fudgy.
Then you let them cool completely before frosting—otherwise the frosting melts and slides.
My family always goes back for seconds.
Why You’ll Love This Bailey’s Irish Cream Brownies
- Better than bakery: Thick, fudgy brownies with a smooth frosting layer.
- Party-perfect: Easy to slice into clean squares for sharing.
- Make-ahead friendly: Even better the next day.
- Cozy and rich: A true chocolate lover’s treat.
- Easy to customize: Add chocolate chips, espresso, or extra cocoa.
Ingredients for Bailey’s Irish Cream Brownies
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Brownies
- Unsalted butter (1/2 cup, melted) – rich base; coconut oil works but changes flavor.
- Granulated sugar (1 cup) – sweetness and fudgy texture.
- Brown sugar (1/2 cup) – extra moisture and chew.
- Eggs (2) – structure and fudginess.
- Vanilla extract (2 teaspoons) – rounds out chocolate flavor.
- Unsweetened cocoa powder (3/4 cup) – main chocolate flavor; Dutch-process works too.
- All-purpose flour (1/2 cup) – structure; measure lightly.
- Salt (1/2 teaspoon) – makes chocolate taste deeper.
- Chocolate chips (1/2 cup optional) – extra gooey pockets.
Irish Cream Frosting
- Unsalted butter (1/2 cup, softened) – creamy base.
- Powdered sugar (2 1/2 cups) – sweetness and structure.
- Bailey’s Irish cream (3–5 tablespoons) – flavor and smooth texture; start small and add as needed.
- Pinch of salt – balances sweetness.
- Cocoa powder for dusting (optional) – pretty finish.
Bailey’s Irish Cream Brownies Recipe
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- 1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment.
- 2. Whisk melted butter, sugars, eggs, and vanilla until glossy, about 1 minute.
- 3. Stir in cocoa, flour, salt, and chips just until combined—don’t overmix.
- 4. Bake 24–30 minutes until edges are set and the center is slightly soft. Cool completely.
- 5. Beat frosting butter until creamy. Mix in powdered sugar, salt, and Irish cream until smooth and spreadable.
- 6. Frost cooled brownies, dust lightly with cocoa if you want, then chill 20 minutes for cleaner slices.
Tips for Perfect Bailey’s Irish Cream Brownies
- Pull them when the center is still a little soft for true fudgy brownies.
- Cool completely before frosting so it stays thick and creamy.
- Use parchment so brownies lift out cleanly.
- If frosting is too thick, add Irish cream 1 teaspoon at a time.
- Chill before slicing for neat edges.
Variations & Substitutions
- Espresso boost: Add 1 teaspoon instant espresso powder to the batter.
- Extra chocolate: Mix in more chips or chopped chocolate.
- Nutty: Add 1/2 cup chopped walnuts.
- Alcohol-free vibe: Use Irish cream coffee creamer for flavor.
- Leftover idea: Crumble over ice cream for a dessert bowl.
Make-Ahead & Freezing
Fridge: Store covered up to 5 days.
Freezer: Freeze unfrosted brownies up to 2 months. Thaw, then frost. Frosted brownies can freeze too, but slice first and wrap well.
Serving Suggestions & Pairings
- Coffee or hot chocolate
- Fresh berries for balance
- A dessert tray for parties
Recipe Card
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 10 minutes
Yield: 16 brownies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: Fudgy, rich, and that frosting is unreal. Everyone asked for the recipe!
If you bake these Bailey’s Irish Cream brownies, leave a rating, comment, and tell me if you added espresso or chips!