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Fudgy Irish Cream Brownies with Baileys

Irish Cream Brownies are ultra rich and fudgy with a Baileys ganache.
Irish cream brownies are intensely rich, dense, and fudgy, finished with a smooth Baileys-spiked chocolate ganache. A gluten-free option is included.

St. Patrick’s Day desserts do not have to be bright green to feel festive. While green treats can be fun, rich chocolate and Irish cream often feel like a more natural fit for the holiday. The flavor of Irish cream brings together chocolate, cream, and a gentle boozy warmth, making it especially good in baked desserts.

These Irish cream brownies are made for anyone who loves a deeply fudgy brownie with bold chocolate flavor. Instead of adding just a tiny splash of Irish cream, this recipe uses enough to make the flavor noticeable without overwhelming the chocolate. The brownie batter includes both cocoa powder and melted chocolate chips, which gives the brownies their dense texture and helps them hold up beautifully with the added Irish cream.

The ganache on top is optional, but it makes these Baileys brownies feel extra special. It is smooth, glossy, and rich, with another touch of Irish cream stirred into the chocolate. If you are short on time or prefer a simpler dessert, you can skip the ganache and still end up with a pan of delicious, fudgy brownies. They are sweet, chocolatey, and satisfying all on their own.

Irish Cream Brownies are rich and fudgy. They're topped with a delicious Baileys ganache.

The key to the texture is not overbaking. These brownies should come out of the oven when the top no longer looks wet and a toothpick inserted near the edge has moist crumbs attached. They will continue to set as they cool in the pan. If you prefer an even fudgier texture, chill them after they have cooled. Refrigeration makes the chocolate firm and gives each bite a dense, truffle-like quality.

For a gluten-free version, the recipe includes a buckwheat flour option. If you need the entire recipe to be gluten-free, be sure to choose an Irish cream brand that is suitable for your needs and check all ingredient labels carefully. As always with gluten-free baking, ingredient brands can matter, so use products you trust.

Irish Cream Brownies are super rich and fudgy. A delicious Baileys spiked ganache takes them over the top!

These brownies are a great make-ahead dessert because they store well and become even more fudgy when chilled. Serve them for St. Patrick’s Day, a dinner party, a chocolate dessert tray, or any time you want a brownie recipe with a grown-up twist. Cut them into 12 pieces for rich servings, or slice them smaller if you are serving them alongside other desserts.

Irish Cream Brownies

By:
Erin
4.39 from 26 ratings
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Servings:
12 brownies
Irish Cream Brownies are ultra rich and fudgy. They're made extra-special with a Baileys ganache.
These Irish cream brownies are ultra dense and fudgy, with Irish cream in both the brownie batter and the chocolate ganache. They can also be made gluten-free with the flour option listed below.

Ingredients

For the brownies:

  • ¾ cup all-purpose flour, or ¾ cup plus 1 tablespoon buckwheat flour for a gluten-free version*
  • ⅔ cup Dutch-process cocoa powder or Hershey’s Special Dark cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup Irish cream
  • 1 teaspoon vanilla extract
  • 1 large egg

For the ganache:

  • 1 cup semi-sweet chocolate chips
  • ¼ cup Irish cream
  • ¼ cup whipping cream

Instructions

  • Preheat the oven to 350°F. Line an 8-inch by 8-inch baking pan with parchment paper so the brownies can be lifted out easily after cooling.
  • In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set the dry mixture aside.
  • In a medium saucepan set over medium-low heat, melt the butter and chocolate chips together, stirring often, until the mixture is smooth.
  • Remove the saucepan from the heat. Stir in the sugar, Irish cream, and vanilla extract until well combined. Add the egg and mix only until incorporated; avoid overmixing.
  • Fold the dry ingredients into the chocolate mixture just until no visible streaks of flour remain. The brownie batter will be very thick.
  • Scoop the batter into the prepared pan and spread it evenly with a silicone spatula.
  • Bake for 15 to 17 minutes, or until the top no longer looks wet. A toothpick inserted near the sides should come out with moist crumbs, not raw batter. The brownies will continue to set as they rest in the pan. If using the buckwheat flour version, let the brownies rest for about 2 hours before serving.
  • Allow the brownies to cool before making the ganache.
  • Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the whipping cream until it is steamy and just about to simmer.
  • Remove the cream from the heat and pour it over the chocolate chips and Irish cream. Stir until the chocolate is completely melted and the ganache is smooth. Let it cool for about 15 minutes, then pour it over the brownies.
  • Cover and store the brownies at room temperature for up to 2 days, or refrigerate them for up to 4 days. For the fudgiest texture, store them in the refrigerator.

Nutrition

Serving: 1 brownie, Calories: 410 kcal

Nutrition information is automatically calculated and should be used only as an approximation.


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Irish cream brownies are ultra dense and fudgy with a Baileys ganache. Recipe contains a gluten-free option.