Baileys Brownies

Baileys Brownies are a rich chocolaty treat made with Baileys Irish Cream and topped with a boozy Baileys chocolate ganache. These semi-homemade brownies start with a box mix but are anything but basic. The Baileys flavor really takes these brownies to a whole new level of delicious! 

These brownies are so delicious you’ll never believe that they were made with a boxed mix but they are in fact semi-homemade. I love recipes like this one that make delicious recipes but start with an easy shortcut like a box mix. Recipes like this one for Triple Chocolate Chip Cookies or these Chocolate Chip Cookie Bars. 

How do you make Baileys Brownies: 

Ingredients:

• Baileys Irish Cream
• fudge brownie mix
• chocolate chips
• chocolate melting wafers
• heavy cream
• eggs
• vegetable oil 

Equipment: 

• 9×13 baking dish 
• parchment paper
• mixing bowl 
• whisk
• electric mixer hand mixer/stand mixer with whisk attachment 
• sauce pan
• spoon
• knife

Directions: 

1. Preheat the oven to 350°F then line a 9×13 baking dish with parchment paper then set it  aside.
2. Combine the brownie mix, Baileys Irish cream, oil, and eggs into a large bowl. Then mix as stated on the box.
3. Transfer the batter to the prepared baking dish and smooth out the top with a spoon, spatula or knife. 
4. Bake for 22-25 minutes until a toothpick inserted 2 inches from the side comes out clean. 
5. Place the pan on a cooling rack and let the brownies cool completely.
6. While the brownies are cooling, make the ganache. Place the chocolate chips in a medium-sized heat proof bowl, set aside.
7. Place the Baileys and heavy cream into a small sauce pan, stir occasionally until it just comes to a simmer. Pour the Baileys mixture over the chocolate chips and cover the bowl. Let sit for 5 minutes. 
8. Whisk until smooth. Let the ganache sit at room temperature until it is firm. You can also place it in the fridge for about 1 hour.
9. Place the ganache into a large bowl with an electric hand mixer or a stand mixer with the whisk attachment and whip until it becomes light and fluffy.
10. Lift the brownies out of the baking dish by the parchment paper and spread the ganache evenly over the brownies. 
11. Cut into servings, then drizzle with optional melted dark chocolate. Serve.

Variations and Substitutions: 

• Use your favorite boxed brownie mix or homemade brownie recipe as long as it bakes 9×13 baking dish. Substitute the water in the boxed brownie mix with Baileys; if your mix calls for a different amount of water other than 3 tablespoons. You want to make an even swap of Baileys for the water in the recipe. 
• For a festive St. Patrick’s day treat swap the dark chocolate melts for green candy melts. 
• You could also add sprinkles, chocolate chips, whites chocolate chips, or chocolate shavings to the top of these brownies.
• Skip the candy and top the brownies with chopped pecans or walnuts for a different flavor and texture. 

Storage: 

Room Temperature:  These brownies can be kept at room temperature for up to three days. To do this cover with plastic wrap or aluminum foil or place in a container with a lid. Store on the countertop in a cool place. 

Refrigerator: Store in an air tight container, or covered tightly with plastic wrap or foil in the fridge for up to five days.  

Freezer: These Baileys Brownies can be frozen for up to 3 months. To freeze brownies cool completely and cut into desired portion size. Then stack them in a zip top freezer bag with parchment paper between each layer. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

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