Description
Indulgent Baileys brownies combine rich chocolate and smooth Irish cream liqueur for an irresistible dessert. Chocolate lovers will savor each delectable bite of these creamy, boozy treats that promise pure dessert bliss.
Ingredients
Scale
- 8 oz (226 g) semi-sweet chocolate, chopped
- 1 cup (227 g) unsalted butter
- 2 cups (400 g) white sugar
- 4 large eggs
- ¾ cup (90 g) cocoa powder
- ¾ cup (90 g) all-purpose flour
- ½ tsp salt
- 2 tsp vanilla extract
- ⅔ cup (151 g) unsalted butter, softened
- 2 ½ cups (300 g) powdered sugar
- 3–4 tbsps Baileys Irish Cream
- 8 oz (226 g) semi-sweet chocolate, finely chopped
- ½ cup (120 ml) Baileys Irish Cream
Instructions
- Preparation: Preheat oven to 350°F (180°C) and line a 9×13 inch metal baking pan with parchment paper, creating extended edges for effortless brownie removal.
- Chocolate Base: Melt butter and chocolate in microwave, stirring at intervals until smooth and glossy. Whisk in granulated sugar until fully integrated, creating a rich, uniform mixture.
- Wet Ingredients: Incorporate eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract to elevate the chocolate’s depth of flavor.
- Dry Ingredients: Fold cocoa powder, flour, and salt into the wet mixture, ensuring even distribution without overmixing to maintain a tender crumb.
- Baking: Pour batter into prepared pan, spreading evenly. Bake for 32-37 minutes until a toothpick inserted near the center reveals minimal moisture. Cool completely at room temperature.
- Baileys Buttercream: Cream butter until light and fluffy. Gradually add powdered sugar and Baileys Irish Cream, beating until the frosting reaches a thick, spreadable consistency. Evenly spread over cooled brownies and refrigerate for 20 minutes.
- Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat Baileys Irish Cream near boiling, then pour over chocolate. Rest for 2 minutes, then whisk until achieving a silky, glossy ganache.
- Finishing: Pour ganache over chilled buttercream, tilting pan for even coverage. Refrigerate until ganache sets firmly (30-45 minutes). Remove from refrigerator, lift brownies using parchment paper, and slice into precise squares with a sharp knife.
Notes
- Butter Melting Technique: Microwave chocolate and butter in short intervals, stirring between each to prevent burning and achieve smooth, glossy consistency.
- Mixing Method: Incorporate eggs one at a time, ensuring complete integration for a uniform, rich brownie texture.
- Cooling Critical: Allow brownies to cool completely before adding frosting to prevent melting and maintain structural integrity.
- Ganache Precision: Let chocolate and heated Baileys rest briefly before whisking to create a perfectly smooth, glossy ganache with no lumps.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 360
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg