Baileys Brownies

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Baileys Brownies! Rich fudgy brownies with a fluffy buttery Baileys Irish Cream frosting and topped with a rich boozy Baileys chocolate ganache.  These are definitely the best brownies we’ve ever had!

You guys… this is quite possibly the BEST brownie I’ve ever had!

Meet BAILEY’S BROWNIES!! Deliciously chocolatey brownies covered with a smooth creamy Baileys frosting and topped with a rich boozy Baileys chocolate ganache.  You’ll be dreaming about these!

 ]    Baileys Brownies close up with writing

This recipe starts out with your favorite brownies baked in a 9×13 pan and cooled.  You can use a homemade recipe or even a box mix to make it extra easy and quick!

Once cooled, a layer of frosting is spread across the top with lots of yummy Baileys in it.  When making the frosting, you’ll notice that the butter and Baileys don’t exactly blend well at first but don’t worry.Once you add in the powdered sugar, it will become really nice and fluffy.

Make sure your brownies are completely cooled before adding the frosting or the butter will melt.

Baileys Brownies cut on a wood board

The ganache is deliciously rich and chocolatey with a boozy Baileys flavor. I find you can definitely taste the Baileys in the ganache.  You’re going to heat the Baileys just until it boils and then pour it over the chocolate and let it sit for a few minutes.

Once you stir, you’ll get a luscious and rich ganache which tops these brownies perfectly.  (This ganache is amazing to top any kind of dessert!).

brownies with a baileys irish cream filling

I always allow my ganache to cool at room temperature for about 30 minutes before refrigerating to help keep that nice shiny finish.  Once completely cooled, you’ll want to store these tightly covered in the fridge.

These Baileys brownies are very rich so we always cut them pretty small.  Store tightly sealed in the refrigerator up to 1 week.

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Baileys Brownies close up with writing
4.97 from 33 votes
Review Recipe

Baileys Irish Cream Brownies

Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 40 brownies
Author Holly N.
Rich fudgy brownies with a fluffy buttery Baileys frosting and topped with a rich boozy Baileys chocolate ganache. These are definitely the best brownies we’ve ever had!

Ingredients

Brownies

  • 1 Boxed Fudge Brownie Mix 9x13 size plus box indicated ingredients or your favorite homemade brownies

Baileys Frosting

  • ¾ cup unsalted butter , softened
  • cup Baileys Irish Cream
  • 3 cups powdered sugar

Baileys Ganache

  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • ½ cup Baileys Irish Cream

Follow Spend with Pennies on Pinterest

Instructions

  • Prepare brownies according to package directions. Cool completely.

Baileys Frosting

  • Beat butter on medium speed until fluffy. Add in Baileys and mix well.
  • Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy.
  • Spread over brownies and refrigerate while making the Baileys ganache.

Ganache

  • Combine Baileys and heavy cream in a sauce pan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.
  • Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set.

Nutrition Information

Calories: 119, Carbohydrates: 12g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 1mg, Potassium: 20mg, Sugar: 11g, Vitamin A: 120IU, Calcium: 4mg, Iron: 0.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baileys brownies
Course Dessert
Cuisine American

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Best brownies i have ever made, my family loves them. Very easy to make. I lined the 9 x 11 cake pan with parchment paper, sprayed the paper lightly with Olive oil, and brought it up the sides. I spread the brownie mix in the lined pan, and baked. When cooled, I just lifted them out. Before i frosted them i cut the brownies in half and then cut one of the halves with a small cookie cutter to shape, frosted them-and put in refrig for 15 min to cool them. I then made extra Grenache to really cover them in chocolate down the sides so they would not dry out on the plate. The other half of the brownies were frosted and covered in the Grenache. The left over Crumbs from cutting the browns to shape were “smashed together” in small balls, and my young adult son spooned grenache over those too.
    It was a lot more work to cut and frost individual brownies, but they were a hit on St. Patrick’s day and looked great on the tray.5 stars

  2. I want to make these but use a shamrock cookie cutter. What stage would be a good time to do that? Also is there a secret to getting the brownies out of the foil lined pan with tearing them too much?

    1. That sounds like such a fun idea Karen! I would probably wait until they are set then cut them into shamrocks. Instead of foil you could try lining your pan with parchment paper and using it to lift the brownies out of the pan if that makes sense.

  3. This brought a whole new meaning to licking the bowl. Wow it was super easy and taste great. I had extra icing ( middle layer) can this be frozen to use later. Can the entire thing be frozen? Was thinking of inserting the icing into cup cakes ( dig out a hole and fill) do yo think this would work and again can I freeze them5 stars

    1. This recipe can definitely be frozen Robin! I think the cupcakes would work and be delicious, they should freeze well too! Let us know how it turns out.

  4. These brownies look delicious. Can the ganache be drizzled on the top instead of spread across the whole brownie?

    1. While I have never tried that, I think it would work for these brownies Shari. You may need to thin the ganache a TINY bit. Let us know if you try it!

  5. These brownies were fantastic. I only had a problem in cutting them. Mine didn’t look anything like yours. I didn’t originally see that you lined the baking pan with foil. Did you remove them from the pan before or after cutting?5 stars

  6. Made these Baileys brownies for a Christmas gathering They were the hit of the desserts Will definitely be making again !!!! Yummy!!!5 stars

  7. I am baking these, packing them and bringing to Colorado for Thanksgiving.  I’m in Florida.  Should I freeze them, uncut, in the pan, make the other two layers and pack them separately?5 stars

    1. Angela, I’m sorry that we somehow missed your question :( Your method sounds like a great way to travel with these Brownies.

  8. Well I never thought I would see the day, but I have finally found something that is just TOO rich for me!!! Wow. Don’t get me wrong, these were delicious and I don’t regret trying them… But pretty sure this will be the only batch LOL goodness mercy me. Such an idea. They look amazing and are very tasty. Now I just have to find someone to help me eat the rest because I can’t do it! (Most people I know won’t partake because of the alcohol hahaha)
    Looks like you have a lot of other awesome recipes and ideas though. Will definitely be exploring your site further 4 stars

  9. Can I make the brownies in a 9×9 pan? Perhaps make half the butter layer and half the amount of ganache?

  10. I am an Instructor Chef and currently taking ordinary baked items to the next level. I love Baily’s so I knew a frosting would be great for brownies but when I saw your recipe with the Ganache I knew this would be a hit. Just made a test batch and so amazing. Of course a little portion goes a long way and centered on a plate with some chocolate syrup zig zags..need I say more!5 stars

      1. Oh my goodness!  The Bailey’s recipe is the best!  The first time made them, I used Carolinas (a cheaper version of Baileys).  They were good.  Since it is just my husband and me, I gave some to the neighbors.  The next time I made them, I bought Baileys.  What a difference!  My husband would not allow me to give any away.  This is a great recipe!  Thank you for posting it.  Jan M5 stars