Baileys Fudge Brownies Satisfy Your Chocolate AND Booze Cravings Recipe

I tucked Baileys into these brownies, and the result is a fudgy, boozy chocolate bite with a creamy little secret. One pan never lasts long.

I’m obsessed with these Baileys fudge brownies because they hit that exact spot where deep chocolate and a boozy little kick collide. I want brownies that taste unapologetically rich, not shy, and these absolutely do.

The bittersweet chocolate brings that dark, intense bite I crave, while Baileys Irish Cream makes every fudgy square feel a little reckless in the best way. And the texture?

Dense, glossy, and dangerously easy to keep slicing. No polite little dessert energy here.

Just thick brownies with attitude, the kind I sneak from the pan before they’re fully set because I have zero self-control. Honestly.

Ingredients

• Butter makes these brownies rich, fudgy, and honestly a little dangerous.
• Chopped chocolate brings that deep, melty bite you actually crave.
• Granulated sugar gives sweetness and those shiny, crackly brownie tops.
• Brown sugar adds chewiness, with a tiny caramel vibe underneath.
• Eggs hold everything together and keep the middle soft.
• Vanilla makes the chocolate taste warmer, not boring or flat.
• Flour gives structure, but not too much, because we want fudgy.
• Cocoa powder doubles down on chocolate without making things too sweet.
• Salt keeps all that sweetness in check, thank goodness.
• Espresso powder is optional, but it makes the chocolate pop.
• Baileys adds creamy booze flavor, Plus it feels very grown-up.
• Ganache chocolate makes the top extra glossy, thick, and snackable.
• Ganache butter keeps the topping smooth, shiny, and slightly fancy.

Ingredient Quantities

• 1 cup (225 g) unsalted butter
• 8 ounces (225 g) good-quality semi sweet or bittersweet chocolate, chopped
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup (95 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder, natural or Dutch processed
• 1/2 teaspoon fine salt
• 1 teaspoon instant espresso powder or strong instant coffee granules, optional
• 1/3 cup (80 ml) Baileys Irish Cream, plus 1 to 2 tablespoons more if making ganache
• 4 ounces (115 g) semi sweet chocolate for ganache, chopped, if making Baileys chocolate topping
• 2 tablespoons unsalted butter for ganache, if making a glossy Baileys topping

How to Make this

1. Preheat oven to 350 F (175 C). Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.

2. In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1 cup (225 g) unsalted butter with 8 ounces (225 g) chopped semi sweet or bittersweet chocolate, stirring until smooth; remove from heat and let cool slightly.

3. Whisk together 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar in a large bowl; add the slightly cooled chocolate mixture and whisk to combine.

4. Add 3 large room temperature eggs one at a time, whisking until fully incorporated, then stir in 2 teaspoons vanilla extract and 1 teaspoon instant espresso powder or strong instant coffee granules if using.

5. Fold in 3/4 cup (95 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder and 1/2 teaspoon fine salt until just combined and no streaks of flour remain.

6. Gently fold 1/3 cup (80 ml) Baileys Irish Cream into the batter until uniform. Do not overmix.

7. Pour batter into the prepared pan, smoothing the top, and bake 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

8. Remove brownies from the oven and set on a wire rack to cool in the pan for 15 to 20 minutes, then use the parchment overhang to lift them out and cool completely on the rack if you plan to add ganache.

9. For the Baileys chocolate topping, place 4 ounces (115 g) chopped semi sweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl; warm 1 to 2 tablespoons plus the original 1/3 cup (80 ml) Baileys Irish Cream in a small saucepan until just simmering, pour over the chocolate and butter, let sit 1 minute, then stir until glossy and smooth; add an extra tablespoon or two of Baileys if needed to reach spreading consistency.

10. Pour or spread the ganache over cooled brownies, chill briefly to set, then slice into squares and serve at room temperature.

Equipment Needed

1. 8×8 inch square baking pan lined with parchment paper
2. Saucepan and heatproof mixing bowl for double boiler or microwave-safe bowl
3. Rubber spatula for folding and spreading
4. Whisk for sugar and egg mixing
5. Mixing bowls, at least one large
6. Kitchen scale and/or measuring cups and spoons
7. Wire cooling rack
8. Sharp knife or bench scraper for slicing brownies

FAQ

Baileys Fudge Brownies Satisfy Your Chocolate AND Booze Cravings Recipe Substitutions and Variations

• Unsalted butter: use equal weight solid coconut oil (225 g) or 1:1 by volume neutral vegetable oil for a fudgier texture; if replacing with vegan butter use same weight.
• Eggs: for each large egg use 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 to 10 minutes; or use 1/4 cup unsweetened applesauce per egg for moisture and binding.
• All purpose flour: swap 1:1 with a gluten free all purpose flour blend that contains xanthan gum; or for a nuttier, lower-carb option use 3/4 cup almond flour plus 1/4 cup tapioca starch per cup.
• Baileys Irish Cream: use 1/3 cup strong brewed coffee plus 2 tablespoons heavy cream and 1 tablespoon dark rum or whiskey for a boozy flavor, or substitute 1/3 cup Kahlúa or chocolate liqueur for a similar sweet liqueur note.

Pro Tips

1. Use the best chocolate you can find – flavor shows through in brownies. If your chips are waxy, swap for a chopped bar of good bittersweet or semisweet for a richer, more complex bite.

2. Bring eggs to room temperature and add them one at a time. Room-temperature eggs emulsify better, giving a silkier batter and more even rise without overbeating.

3. Pull the brownies from the oven when a toothpick has moist crumbs clinging, not dry crumbs. They will continue to set as they cool, so err on the side of slightly underbaked for fudgy results.

4. Let the pan cool enough before pouring ganache. Chill or cool to room temp so the ganache sets smoothly instead of seeping into the warm brownie. Warm the Baileys gently before adding it to the chocolate to avoid seizing.

5. Fold ingredients gently and avoid overmixing once the flour is added. Overworking the batter yields cakier brownies. If you want a deeper chocolate punch, dissolve the espresso powder into the Baileys first to boost flavor without adding liquid.

Baileys Fudge Brownies Satisfy Your Chocolate AND Booze Cravings Recipe

Recipe by Tina Braven

0.0 from 0 votes

I tucked Baileys into these brownies, and the result is a fudgy, boozy chocolate bite with a creamy little secret. One pan never lasts long.

Pin

Servings

16

servings

Calories

379

kcal

Equipment: 1. 8×8 inch square baking pan lined with parchment paper
2. Saucepan and heatproof mixing bowl for double boiler or microwave-safe bowl
3. Rubber spatula for folding and spreading
4. Whisk for sugar and egg mixing
5. Mixing bowls, at least one large
6. Kitchen scale and/or measuring cups and spoons
7. Wire cooling rack
8. Sharp knife or bench scraper for slicing brownies

Ingredients

• 1 cup (225 g) unsalted butter

• 8 ounces (225 g) good-quality semi sweet or bittersweet chocolate, chopped

• 1 1/2 cups (300 g) granulated sugar

• 1/2 cup (100 g) packed light brown sugar

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3/4 cup (95 g) all purpose flour

• 1/2 cup (50 g) unsweetened cocoa powder, natural or Dutch processed

• 1/2 teaspoon fine salt

• 1 teaspoon instant espresso powder or strong instant coffee granules, optional

• 1/3 cup (80 ml) Baileys Irish Cream, plus 1 to 2 tablespoons more if making ganache

• 4 ounces (115 g) semi sweet chocolate for ganache, chopped, if making Baileys chocolate topping

• 2 tablespoons unsalted butter for ganache, if making a glossy Baileys topping

Directions

• Preheat oven to 350 F (175 C). Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
• In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1 cup (225 g) unsalted butter with 8 ounces (225 g) chopped semi sweet or bittersweet chocolate, stirring until smooth; remove from heat and let cool slightly.
• Whisk together 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar in a large bowl; add the slightly cooled chocolate mixture and whisk to combine.
• Add 3 large room temperature eggs one at a time, whisking until fully incorporated, then stir in 2 teaspoons vanilla extract and 1 teaspoon instant espresso powder or strong instant coffee granules if using.
• Fold in 3/4 cup (95 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder and 1/2 teaspoon fine salt until just combined and no streaks of flour remain.
• Gently fold 1/3 cup (80 ml) Baileys Irish Cream into the batter until uniform. Do not overmix.
• Pour batter into the prepared pan, smoothing the top, and bake 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
• Remove brownies from the oven and set on a wire rack to cool in the pan for 15 to 20 minutes, then use the parchment overhang to lift them out and cool completely on the rack if you plan to add ganache.
• For the Baileys chocolate topping, place 4 ounces (115 g) chopped semi sweet chocolate and 2 tablespoons unsalted butter in a heatproof bowl; warm 1 to 2 tablespoons plus the original 1/3 cup (80 ml) Baileys Irish Cream in a small saucepan until just simmering, pour over the chocolate and butter, let sit 1 minute, then stir until glossy and smooth; add an extra tablespoon or two of Baileys if needed to reach spreading consistency.
• Pour or spread the ganache over cooled brownies, chill briefly to set, then slice into squares and serve at room temperature.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 60g
• Total number of serves: 16
• Calories: 379kcal
• Fat: 21g
• Saturated Fat: 12g
• Trans Fat: 0.1g
• Polyunsaturated: 0.9g
• Monounsaturated: 5.6g
• Cholesterol: 69mg
• Sodium: 104mg
• Potassium: 138mg
• Carbohydrates: 46g
• Fiber: 3.4g
• Sugar: 39g
• Protein: 5.1g
• Vitamin A: 380IU
• Vitamin C: 0mg
• Calcium: 25mg
• Iron: 0.8mg