If you know me, you know I’m an absolute sucker for any dessert with Bailey’s in it—honestly, I’d probably pour it on cereal if it wouldn’t scandalize my mother. These brownies came from a snowy weekend when I actually ran out of regular milk but had a bottle of Bailey’s lurking in the fridge (pure luck, or fate, depending how you look at it). Cue the richest, fudgiest brownies with just a tiny bit of mischief baked in. They’ve become my go-to when I want to impress someone who loves chocolate—or just wants a slightly boozy sweet treat after dinner. And yeah, the first time I made them, I underbaked by about five minutes, which turned out to be the best happy accident.
Why I Always Come Back To These
I make this recipe when I’m craving that mix of gooey center and crinkly top—oh, and when there’s some spare Bailey’s that escaped going into my coffee (weirdly rare occurrence, that). My family goes crazy for these; my brother once ate four in one go and then tried to blame the dog for the missing squares. What’s fun is that you can really taste the Irish Cream—sometimes desserts just hint at booze, but this one shouts it (not literally, although wouldn’t that be something?). It’s the perfect thing if you ever wish brownies felt a bit more grown-up.
What You’ll Need (With My Usual Swaps)
- 1/2 cup (115g) unsalted butter – If I’m out, I’ve sneaked in salted butter and just skipped the pinch of salt
- 3/4 cup (150g) granulated sugar – Brown sugar works as a swap; it gives things a bit more chew
- 2 large eggs – Room temp if you can remember, I’ve made them cold though (impatient baking…)
- 1/3 cup (30g) unsweetened cocoa powder – My grandma insisted on Dutch process, but honestly, I’ll use whatever’s on hand
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp vanilla extract – Or a glug more, I don’t judge
- 1/4 tsp fine sea salt
- 1/4 cup Bailey’s Irish Cream (or similar Irish cream liqueur – whichever brand you “borrow” form your parents’ liquor cabinet works)
- 1/2 cup (90g) semi-sweet chocolate chips – Sometimes I chuck in a handful of chopped dark chocolate if it’s lurking in the back of the cupboard
How To Pull It All Together (Directions + Moments of Chaos)
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan—or fudge it, I once used a loaf tin and just cut thick slabs.
- Melt the butter in a saucepan (or microwave, if you hate washing pans like I do). Stir in sugar and cocoa powder until it’s all glossy and dark, almost like chocolate lava. Don’t worry if it looks grainy, it smooths out—promise.
- Let it cool off for a couple of minutes (so you don’t get scrambled eggs). Add eggs one at a time, mixing well after each. At this point, I usually sneak a taste. Not recommended if your eggs are questionable, but hey, you only live once.
- Stir in the Bailey’s and vanilla. You’ll catch the smell—yum. Whisk in the flour and salt gently, just until combined. The batter will look thick and satiny.
- Fold in the chocolate chips. Or toss them wildly—sometimes I get enthusiastic and they end up everywhere.
- Scrape into your lined pan and spread out with a spatula (I never get the corners perfect; don’t stress).
- Bake for 22-26 minutes, or until the edges look set but the middle still wobbles a little when you give the pan a shake. Don’t overbake; it keeps them fudgy. I find 24 minutes is my sweet spot, but your oven may have other ideas.
- Let cool in the pan before slicing. Actually, I find it works better if you chill them for a bit in the fridge—less messy, more dense.
Some Notes, In No Particular Order
- Getting the brownies out of the pan is easier if you line it with enough parchment to pull up the sides. (I used to skip this—regret every time.)
- If your batter seems dry, it’s probably just fine. But if it’s really dry, chuck in a splash more Bailey’s (who’s counting?)
- They taste even better the next day, in my not-so-humble opinion!
What I’ve Tried (Variations That Were…Interesting)
- I’ve swapped out the Bailey’s for Kahlua—totally different character, still delicious. Whiskey? Not so much; it completely overtook everything else, so I wouldn’t do that again.
- Tried adding walnuts once. Folks loved it, but personally, I like pure chocolate chaos.
- If you want a swirl, drop some extra Bailey’s and cream cheese on top before baking, then drag a knife through for marbled brownies. Mine looked a mess the first time, but tasty mistakes are still tasty.
What You’ll Probably Need…But There Are Workarounds
- 8-inch square baking tin (or loaf tin, or even muffin tins – did that once when my pan went missing, don’t ask)
- Mixing bowls (I sometimes use a big saucepan for everything…fewer dishes)
- Rubber spatula or a large spoon
How Long Will They Last? (Or Not)
You can store these brownies in an airtight container at room temp for about three days; they do freeze, but to be honest, I’ve never managed to have leftovers more than maybe a day and a half. They’re just that good.
My Favorite Ways To Serve
Honestly, I love them warmed up with a scoop of vanilla ice cream (sometimes I pour a little extra Bailey’s over the top, very grown-up!). My cousin dunks them in hot coffee, which sounds weird but somehow works. For a party, I’ll cut them into small squares and serve on a platter—rarely any left to worry about what to do next.
This Is Where I Tell You What Not To Do (Learned The Hard Way)
- Don’t skip letting them cool. I once tried to slice too soon and ended up with more of a gooey pile than brownies, still ate them but presentation was not exactly five-star.
- Watch the oven—my old oven ran hot, so I always started checking at 20 minutes. Burnt brownies are more tragic than country music heartbreak.
- Actually, I find it works better if you use parchment, even though I pretended for years you could get away without it. Life is easier with parchment.
Real Questions I’ve Actually Been Asked
- Can I make these without Bailey’s? You could swap in strong coffee or milk, but honestly—then it’s just a (still tasty) brownie.
- Do I really need to use proper chocolate chips? Nah, break up a chocolate bar if that’s what you’ve got. Or skip entirely. I like the extra burst, but they do work plain.
- Can you taste the booze? Yep – it doesn’t hit you over the head, but it’s definitely there. If you’re worried about kids, you might want to use regular brownies, though most of the alcohol bakes off, I think.
- Could I double this? For sure. Just use a 9×13-inch pan, and maybe tack on an extra five-ish minutes. But the top gets a bit crispier.
- Is it ok if I forgot the salt? Actually, I’ve done that. They come out a little flatter in flavour, but totally edible. Sprinkle some sea salt on top after, and call it a day.
- Why do these taste better the next day? No idea, but they always do. Maybe brownies just need alone time…
And oh—if you’re really stuck for something to do while they bake, I highly recommend poking around your kitchen and seeing what other liqueurs might be gathering dust. That’s how a lot of my best (and admittedly weirdest) baking experiments have started. If you try something utterly strange, let me know. Good luck, and don’t forget to save the corner piece for yourself!
Ingredients
- 1/2 cup (115g) unsalted butter – If I’m out, I’ve sneaked in salted butter and just skipped the pinch of salt
- 3/4 cup (150g) granulated sugar – Brown sugar works as a swap; it gives things a bit more chew
- 2 large eggs – Room temp if you can remember, I’ve made them cold though (impatient baking…)
- 1/3 cup (30g) unsweetened cocoa powder – My grandma insisted on Dutch process, but honestly, I’ll use whatever’s on hand
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp vanilla extract – Or a glug more, I don’t judge
- 1/4 tsp fine sea salt
- 1/4 cup Bailey’s Irish Cream (or similar Irish cream liqueur – whichever brand you “borrow” form your parents’ liquor cabinet works)
- 1/2 cup (90g) semi-sweet chocolate chips – Sometimes I chuck in a handful of chopped dark chocolate if it’s lurking in the back of the cupboard
Instructions
-
1Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan—or fudge it, I once used a loaf tin and just cut thick slabs.
-
2Melt the butter in a saucepan (or microwave, if you hate washing pans like I do). Stir in sugar and cocoa powder until it’s all glossy and dark, almost like chocolate lava. Don’t worry if it looks grainy, it smooths out—promise.
-
3Let it cool off for a couple of minutes (so you don’t get scrambled eggs). Add eggs one at a time, mixing well after each. At this point, I usually sneak a taste. Not recommended if your eggs are questionable, but hey, you only live once.
-
4Stir in the Bailey’s and vanilla. You’ll catch the smell—yum. Whisk in the flour and salt gently, just until combined. The batter will look thick and satiny.
-
5Fold in the chocolate chips. Or toss them wildly—sometimes I get enthusiastic and they end up everywhere.
-
6Scrape into your lined pan and spread out with a spatula (I never get the corners perfect; don’t stress).
-
7Bake for 22-26 minutes, or until the edges look set but the middle still wobbles a little when you give the pan a shake. Don’t overbake; it keeps them fudgy. I find 24 minutes is my sweet spot, but your oven may have other ideas.
-
8Let cool in the pan before slicing. Actually, I find it works better if you chill them for a bit in the fridge—less messy, more dense.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220cal
Protein:
3 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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