Bailey’s Brownies are a rich and fudge-y brownie topped with fluffy Bailey’s spiked buttercream! These are perfect for a fun adult dessert, especially on St. Patrick’s Day!
We all know that Bailey’s pairs so lovely with hot chocolate, so combining Bailey’s and brownies seems like an obvious winner! These brownies have intense chocolate flavor from the addition of semisweet chocolate AND cocoa powder in the brownies, and the Bailey’s flavor comes in the Bailey’s buttercream. A light and fluffy Buttercream with just a hint (but definitely noticeable!) of the Irish cream – you are going to want to lick the beater, for sure!
This recipe starts by melting together butter and chocolate in a pan on the stovetop. Once it’s all melted together, remove the pan from the heat and stir in the sugar. It’s going to look grainy, but that’s okay! Next, add the eggs, one at a time, stirring until well combined. At this point, the mixture should be smoother and shiny.
Next, stir in the vanilla, followed by the salt, cocoa powder, and flour. Pour the mixture into a grease 9×13″ pan and bake in the preheated oven.
Once the brownies have baked and cooled make the frosting. Beat butter until creamy, about 2-3 minutes, and then add the powdered sugar and Bailey’s. It should be super creamy and fluffy. Spread on top of the cooled brownies. Finish it by melting some more chocolate and drizzling over the frosting. Cut into squares and enjoy!
These are best stored in the refrigerator. I like to keep them in the baking dish they were baked in, covered with a lid or plastic wrap. I love this baking dish with a lid!
No one wants over-baked brownies, so it’s important to know when to take them out of the oven! Pay attention to the baking time range and start checking them at the lower end of the range. To test, place a toothpick in the center of the brownies. The toothpick should come out with a few crumbs and moist, not wet.