These indulgent Irish cream brownies are deeply chocolatey and wonderfully fudgy, each bite brightened by a subtle hint of liqueur. The brownies are built from melted butter, milk chocolate, and semi-sweet chocolate chips, and finish with a silky Baileys-flavored buttercream. With roughly 20 minutes of prep and about 30 minutes to bake, they’re straightforward to make—just be patient while they cool so you can spread on a thick layer of frosting. If you love a classic from-scratch brownie with an adult twist, this one will become a favorite.
This post was first published in March 2019 and has been updated with clearer tips and fresh photos. The recipe itself is the same; the directions have been streamlined for ease.
Disclosure | This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases.
The brownie base is rich and chewy, with just enough Irish cream to lift the chocolate without overpowering it. The frosting is a simple buttercream—no cream cheese—so the liqueur flavor remains clear and bright. These bars feel bakery-quality but are very achievable in your own kitchen.
I simplified the original method to reduce dishes and make the process faster. Whether you’re baking for St. Patrick’s Day, sharing with friends, or treating yourself on a weeknight, these Baileys brownies are a timeless, grown-up dessert.
🛒 Ingredients for homemade brownies that shine
This recipe is adapted from Ina Garten’s famous brownies but lightened by adding more milk chocolate for balance. The melted chocolate gives these bars a dense, fudgy texture. Use a good-quality milk chocolate bar and semi-sweet chips for contrast.
Scroll to the recipe card below for the full ingredient list and step-by-step directions in a printable format.
🍫 How to make (overview)
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, buttering the paper so it lays flat. You can also butter and flour the pan, but parchment makes removing the brownies simple.
Melt ½ pound unsalted butter (226g) with 2 ounces semisweet chocolate and 6 ounces milk chocolate in a heatproof bowl over simmering water, adding kosher salt. Melt the butter first, then stir in the chopped chocolate until smooth. Remove from heat and stir in 1/3 cup Irish cream liqueur. Let the mixture cool slightly.
Whisk in the sugar, eggs, and vanilla until combined. Once the batter has cooled to room temperature, fold in baking powder and ½ cup flour. Toss 6 ounces semisweet chocolate chips with 2 tablespoons of the flour (this keeps them from sinking) and fold them into the batter.
Pour the batter into the prepared pan, tap the pan on the counter a couple of times to remove air bubbles, and bake. Bake 20 minutes, then drop the baking sheet once against the oven shelf to release trapped air. Return to the oven and bake another 15–20 minutes, until a toothpick comes out mostly clean but still moist—don’t overbake.
Cool completely before frosting. To speed cooling, once the pan is cool enough to handle, place it in the freezer for 20–30 minutes.
🥣 How to make Irish cream frosting
Cream ¼ pound (113g) unsalted butter at room temperature until smooth, about 2–3 minutes. Add 1 cup (120g) confectioners’ sugar and mix on low until combined, then beat on medium-high for about a minute.
Add the remaining cup (120g) confectioners’ sugar and 3 tablespoons Irish cream liqueur. Mix on low to incorporate, then beat on medium-high for 2 minutes until the buttercream is light and fluffy. Spread over the cooled brownies.
✨ Tips for success
- Chop the milk chocolate finely so it melts quickly and evenly.
- Ovens vary—watch the brownies near the end of baking so they stay fudgy and do not dry out.
- Chill the frosted brownies for cleaner cuts. Use a sharp knife and wipe it between slices.
- Store finished brownies in an airtight container in the refrigerator. They also freeze well for up to three months.
If you make these Fudgy Irish Cream Brownies, please leave a review and rating. I read every comment and love seeing your results—happy baking!
📖 Recipe
Fudgy Irish Cream Brownies
Ingredients
- ½ pound unsalted butter (226g)
- 8 ounces semisweet chocolate chips (227g), divided (2 oz to melt with butter, 6 oz for chips)
- 6 ounces milk chocolate (170g), chopped
- ½ teaspoon kosher salt
- ⅓ cup Irish cream liqueur (Baileys or Carolans)
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons granulated sugar (225g)
- ½ cup plus 2 tablespoons all-purpose flour (62g + 16g), divided
- 1½ teaspoons baking powder
For the Irish Cream Buttercream
- ¼ pound unsalted butter (113g), room temperature
- 2 cups confectioners’ sugar (240g)
- 3 tablespoons Irish cream liqueur (45 mL)
Directions
- Preheat oven to 350°F (175°C). Line and butter a 9×9-inch pan with parchment.
- Melt the butter and 2 ounces semisweet chocolate together over simmering water. Stir in the chopped milk chocolate and ½ teaspoon kosher salt until smooth. Remove from heat and stir in ⅓ cup Irish cream; let cool slightly.
- Whisk in the sugar, eggs, and vanilla. Allow the mixture to cool to room temperature.
- Add 1½ teaspoons baking powder and ½ cup flour; stir until combined.
- Toss the remaining 6 ounces chocolate chips with 2 tablespoons flour, then fold into the batter to prevent sinking.
- Pour batter into the prepared pan, tap to release air bubbles, and bake 20 minutes. Remove briefly and drop the baking sheet against the oven shelf to release trapped air, then bake another 15–20 minutes until a toothpick is mostly clean. Do not overbake.
- Cool completely. If short on time, place the pan in the freezer for 20–30 minutes once it’s cool enough to handle.
- For the frosting: beat the butter 2–3 minutes until smooth. Add 1 cup confectioners’ sugar and mix on low until incorporated, then beat 1 minute on medium-high. Add the second cup of sugar and 3 tablespoons Irish cream; mix on low, then beat on medium-high until light and fluffy. Spread over cooled brownies.
- Chill the frosted brownies to firm up the buttercream, then slice with a sharp knife, wiping it between cuts for neat squares.
Notes
These brownies keep well refrigerated in an airtight container and can be frozen for up to three months. Using a good-quality milk chocolate bar and weighing ingredients when possible will give the best, most consistent results. The recipe is adapted from Ina Garten’s Outrageous Brownies.