These Baileys Irish Cream Brownies combine rich chocolate with a smooth, creamy Baileys twist. Fudgy brownies are topped with Baileys buttercream frosting and finished with a rich Baileys ganache for the perfect touch of boozy sweetness.
Easy Baileys Brownies
I’ve always loved finding ways to dress up a simple box of brownie mix. My Peppermint Bark Brownies are one of my favorites, but these Baileys Brownies might just give them a run for their money. The combination of chocolate and Baileys is irresistible, and the layers of buttercream and ganache make these extra indulgent.
These brownies are perfect for celebrating the holidays or St. Patrick’s Day, or honestly, anytime you’re craving a decadent dessert with a little something extra. Just a heads-up: these are definitely an adults-only treat. With over 2/3 cup of Baileys Irish Cream in the recipe, they’re not exactly kid-friendly.
Ingredients
- Boxed brownie mix + eggs and vegetable oil on the box – The base for these chocolate brownies is a simple boxed mix. You’ll replace the water called for on the box with Baileys. I used Duncan Hines fudge brownies.
- Butter – Creates a rich, creamy base for the buttercream.
- Powdered sugar – Sweetens the buttercream and gives it a smooth, fluffy consistency.
- Baileys Irish Cream liqueur – Adds the signature creamy Baileys flavor to all the layers.
- Vanilla extract – Enhances the flavor of the buttercream.
- Salt – Balances the sweetness in the buttercream.
- Semi-sweet chocolate chips – The base for the chocolate ganache. Chopped semi-sweet chocolate works also.
- Heavy cream – Helps create a silky-smooth ganache.
Making the Brownies
- Prepare the brownies – Prepare the box brownie mix in a 9×9-inch pan according to the package directions, replacing the water with Baileys. If your mix doesn’t call for water, add 2 tablespoons of Baileys to the batter and adjust the bake time slightly. Let the brownies cool completely.
- Make the buttercream – In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add the powdered sugar, vanilla, salt, and 3 tablespoons of Baileys, and beat until creamy and well combined. If the buttercream is too thick, add more Baileys, a little at a time, until you reach your desired consistency.
- Add the buttercream layer – Spread the buttercream evenly over the cooled brownie base and refrigerate while preparing the ganache.
- Prepare the ganache – Combine the chocolate chips, Baileys, and heavy cream in a small saucepan over medium-low heat. Stir constantly until the mixture is smooth and glossy. Remove from heat and let cool for 10-20 minutes. The ganache should be slightly cooled so it doesn’t melt the buttercream but still pourable.
- Add the ganache layer – Spread the cooled ganache over the buttercream layer and refrigerate for 30 minutes or until the ganache is firm.
- Serve – Slice into squares and enjoy these decadent, boozy brownies!
Variations and Substitutions
- Flavored Baileys – Use one of the flavored Baileys varieties, like Salted Caramel or Espresso, for a fun variation.
- Extra chocolate – Stir in chocolate chips or chunks to the brownie batter for even more chocolatey goodness.
- Nutty crunch – Sprinkle chopped toasted pecans or hazelnuts over the ganache before it sets.
- Homemade brownies – Use your favorite homemade brownie recipe instead of a mix if you prefer.
- No Baileys in the brownies – If you want to skip the Baileys in the batter, prepare the brownies as directed and focus on adding the flavor to the frosting and ganache.
- Different ganache flavors – Replace the semi-sweet chocolate with milk or dark chocolate chips in the ganache, depending on your preference.
- Alcohol-free option – Replace Baileys with Irish cream coffee creamer for a similar flavor without the alcohol.
Tips for Success
- Line your pan – Line the bottom and sides of your 9×9-inch baking pan with parchment paper, leaving a little overhang. This will make it easier to lift the brownies out of the pan for clean slicing.
- Cool completely – Ensure the brownies are completely cool before frosting or slicing. Warm brownies can make the buttercream melt.
- Buttercream consistency – If the buttercream is too thick, add Baileys a teaspoon at a time until it’s smooth and spreadable. Avoid adding too much liquid, as this can make it runny.
- Cool ganache before spreading – Let the ganache cool for 10-20 minutes after melting. It should still be pourable but not hot so it doesn’t melt the buttercream.
- Refrigerate between layers – Chill the buttercream layer for at least 20-30 minutes before adding the ganache. This helps it firm up, creating a clean, distinct layer and making the ganache easier to spread without mixing into the frosting.
- Cool before cutting – Once assembled, refrigerate the brownies until the ganache is firm. This helps with cleaner slicing and keeps the layers intact.
- Use a thin-bladed knife – A thinner blade will give cleaner cuts. Warm the knife under hot water, wipe it dry, and cut with steady, even pressure for the best results.
Storage
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Let the brownies sit at room temperature for a few minutes before serving if they have been refrigerated.
The brownies can be frozen for up to three months. Wrap individually in foil or plastic wrap before transferring to an airtight container or freezer bag for storage. Thaw at room temperature before enjoying.
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Baileys Brownies
Ingredients
Brownies
- 1 (18-20 ounce) box fudge brownie mix plus ingredients listed on the box
- Baileys Irish Cream to replace water called for on the box or add 2 tablespoons if no water is called for
Buttercream
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 3-4 tablespoons Baileys Irish Cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Ganache
- 1 cup semi-sweet chocolate chips
- 1/3 cup Baileys Irish Cream
- 3 tablespoons heavy cream
Instructions
- Prepare the brownies in a 9×9-inch pan according to the package directions, replacing the water with Baileys. If no water is listed, add 2 tablespoons of Baileys. Bake as directed and let cool completely.
- In a large mixing bowl, beat the softened butter with a hand or stand mixer until smooth. Add the powdered sugar, vanilla, salt, and 3 tablespoons of Baileys, and beat until creamy and well combined. If the buttercream is too thick, add more Baileys a little at a time until you reach your desired consistency.
- Spread the buttercream evenly over the cooled brownies and refrigerate for at least 20-30 minutes to let it set.
- Combine chocolate chips, Baileys, and heavy cream in a small saucepan over medium-low heat. Stir constantly until smooth and glossy. Remove from heat and let cool for 10-20 minutes until slightly thickened but still pourable.
- Spread the ganache over the chilled buttercream layer and refrigerate for 30 minutes or until firm.
- Slice into squares using a thin-bladed knife warmed under hot water and wiped dry for clean cuts.
Notes
- Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Let the brownies sit at room temperature for a few minutes before serving if they have been refrigerated.
- The brownies can be frozen for up to three months. Wrap individually in foil or plastic wrap before transferring to an airtight container or freezer bag for storage. Thaw at room temperature before enjoying.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.