Description
Delight in these rich and decadent Baileys Buttercream Brownies, combining a fudgy chocolate base infused with Baileys Irish Cream and topped with a smooth, creamy Baileys-flavored buttercream frosting. Perfect for any occasion where you want a luscious dessert with a boozy twist.
Ingredients
Scale
Brownie Batter
- 1 cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 cup all-purpose flour
- ½ cup Baileys Irish Cream
Baileys Buttercream Frosting
- 1 cup powdered sugar
- ½ cup unsalted butter (softened)
- 2 tbsp Baileys Irish Cream
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- Mix dry ingredients: In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and a pinch of salt until evenly combined.
- Combine wet ingredients and sugar: Melt the unsalted butter and pour into a large mixing bowl. Stir in the granulated sugar thoroughly. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate dry ingredients and Baileys: Gradually fold the dry ingredients into the wet mixture, mixing gently to avoid overworking. Stir in ½ cup of Baileys Irish Cream until everything is just combined.
- Bake the brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Prepare the Baileys buttercream frosting: While brownies bake, beat the softened butter in a bowl until creamy. Gradually add powdered sugar, beating continuously. Mix in Baileys Irish Cream and vanilla extract until the frosting is light and fluffy.
- Cool and frost: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, spread the Baileys buttercream evenly over the top. Use the parchment paper overhang to lift the brownies from the pan and slice into 16 squares.
Notes
- Ensure eggs are at room temperature to achieve a smooth batter.
- You can substitute Baileys Irish Cream with any other Irish cream liqueur of choice.
- For firmer frosting, chill in the fridge for 10 minutes before spreading.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies contain alcohol; omit Baileys for a non-alcoholic version and replace with milk or cream.
