Bailey’s Brownies
Bailey’s brownies are layered with Bailey’s buttercream frosting and chocolate ganache. They are a delicious treat for St. Patrick’s Day!
Bailey’s brownies have the most superb layers. It starts with a thick, fudgy brownie, which is topped with soft Bailey’s buttercream frosting and decadent chocolate ganache. The brownies have a sprinkle of espresso in the batter to bring out the chocolate flavor and complement the Bailey’s frosting. The chocolate ganache is given time to set so it keep its form as you slice and serve the brownies.
Why this recipe works: To start, this uses my fudgy brownie recipe, which is a fan favorite and guarantees and thick, chewy brownie. Allowing the brownies to cool before frosting sets up the layers for success. The chocolate ganache is the perfect consistency to harden slightly on top of the frosting.
Step by step photos
- Make the brownies: Follow the recipe for my fudgy brownies. Let them cool completely and set aside.
- Make the Bailey’s buttercream frosting: Beat the butter until creamy, then add the confectioners’ sugar and mix until combined. Add the Bailey’s Irish cream and mix until smooth. Spread frosting evenly over the brownies.
- Make the chocolate ganache: Heat heavy cream and Bailey’s Irish cream until scaling hot and pour over chocolate chips in a bowl. Let the mixture sit for 5 minutes, then stir until smooth. Pour over the frosted brownies, then spread evenly.
- Let ganache set: Let the layered brownies sit for 20 minutes, then transfer to the refrigerator to chill for an hour. Cut brownies and serve.
Helpful tips for this recipe
To start, read through my brownies recipe post for how to make fudgy, chewy brownies. Avoid overbaking the brownies since you want them fudgy. Let the brownies cool completely before frosting, otherwise the frosting will melt. For the Bailey’s frosting, make sure your ingredients are at room temperature to achieve the best frosting consistency. To make the ganache, use high quality chocolate such as Ghirardelli or Bakers Chocolate. This will make the chocolate easier to melt and smoother consistency (check out my chocolate ganache post for more tips). Let the ganache fully set and chill before cutting and serving the brownies.
Frequently Asked Questions
Yes, in a pinch, boxed brownies may be used for this recipe. Many people prefer Ghirardelli brownie mix.
The butter was too warm when the frosting was made or you are baking in a warm climate. Room temperature butter is 70 degrees F. It should be soft and cool to the touch, but not greasy. To fix this, put the mixing bowl in the refrigerator for 15 to 20 minutes, beat the frosting for 5 seconds and use.
The chocolate is not high quality or the ganache temperature is too hot. The heavy cream and Bailey’s should be scalding hot, not boiling. The liquid will have small bubbles around the edges of the saucepan when it’s the right temperature.
Brownies will last one week when covered and stored in the refrigerator.
Yes, if you can find nonalcoholic Bailey’s, it may be used in this recipe. You can also make your own nonalcoholic Irish cream.
Related recipes
As I mentioned, this recipe starts with my chewy, fudgy brownies. You will want to bookmark the recipe—it’s a fan favorite! Another helpful post is for my chocolate ganache. It has plenty of tips for melting chocolate and getting a nice smooth ganache. If you enjoyed the Bailey’s frosting recipe, then you will definitely like my chocolate Bailey’s whoopie pies. They are pillowy soft cakes sandwiched with Irish cream frosting. You can also try my Guinness stout cupcakes with Bailey’s frosting and Irish whiskey ganache.
Bailey’s brownies are a sweet dessert worth making for St. Patrick’s Day
Bailey’s Brownies
Ingredients
Brownies
- 1 cup plus 2 Tablespoons (200 g) good quality semisweet chocolate chips
- ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 1 teaspoon instant espresso
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
Bailey’s Frosting
- ¾ cup (1 1/2 sticks) unsalted butter, room temperature
- 3 ½ cups (420 g) confectioners' sugar, sifted
- 3 to 5 Tablespoons Bailey’s Irish Cream Liqueur
Chocolate Ganache
- ¾ cup (4 oz) good quality semisweet chocolate chips
- 2 tablespoons heavy cream
- ½ cup (120 ml) Bailey’s Irish Cream Liqueur
Instructions
Brownies
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally until smooth. Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture.
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool completely to room temperature, about 2 hours. Prepare Bailey’s frosting.
Bailey’s Frosting
- Using an electric mixer, beat butter until high speed until light and fluffy, about 3 minutes. Add powdered sugar and mix until incorporated. Add Bailey’s Irish Cream and mix until combined. If a thinner frosting consistency is desired, add more Irish cream one tablespoon at a time.
- Spread frosting over cooled brownies and refrigerator while ganache is prepared.
Chocolate Ganache
- Place chocolate chips in a bowl and set aside.
- Add heavy cream and Bailey’s Irish Cream to a saucepan. Heat until scalding hot and the cream at the edge of the pan is simmering. Pour hot heavy cream over chocolate chips and let the mixture sit for 5 minutes. Stir until smooth and chocolate is melted.
- Spread over frosted brownies and let them sit for 20 minutes before transferring to the refrigerator to set. Slice and serve.
