Bailey’s Brownies are rich, creamy, and filled with festive cheer! Your normal gooey brownies with the addition of gorgeous Irish Cream for a super treat. Perfect at Christmas Time.
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I’m ever so slightly addicted to Bailey’s. Well, the Aldi dupe of Bailey’s!
It’s weird, I can happily not go near it for 11 months of the year, then December hits and I’m all “put the Christmas Milk in my coffee!” and trying to put it in everything that I bake.
I even buy Bailey’s (the real one this time!) thick cream to have on my mince pies, and any other sweet treat I eat.
For me, Irish Cream is a staple of Christmas, and I need it in my life.
Once we’d eaten the Bailey’s Chocolate Loaf Cake, I was desperate to make Bailey’s Brownies. Like, I needed to give it a go.
Can You Add Bailey’s to Brownies?
But, I wasn’t entirely sure that Brownies with Bailey’s would work. I wanted to add a decent amount of Irish Cream to my brownies to get the flavour.
My chocolate brownies are pretty rich, so you really need to add a good amount to be able to taste it. But, would they cook?
I decided to keep the chocolate the same, but add extra flour and a little extra cocoa to balance the texture.
It worked. The bake was longer, and the tops didn’t crack like my brownies usually do. But, they baked and they tasted incredible.
Are Bailey’s Brownies Gooey?
Yes! Adding extra flour to brownies is always a risk, but the liquid from the Bailey’s balances it out and despite the longer bake, the centre of the Brownies with Irish Cream is still deliciously gooey.
You just need to be a little more careful with the bake. I actually took mine out of the oven the first time I made them and ended up putting them back in for an extra 10 minutes because when I went to move them from the tin it became clear they were still too wobbly.
How to Make a Bailey’s Ganache
You don’t need to decorate your Chocolate Brownies with Bailey’s. They are perfect just as they are.
But, I like to add a little extra.
I finish my Bailey’s Brownies Recipe with a quick Bailey’s Ganache, melting together 60g white chocolate with 30g Bailey’s extra thick cream. I spoon into a piping bag and then drizzle onto my still warm Bailey’s Brownies.
If you prefer, drizzle with dark chocolate, a coffee drizzle, pipe on some Bailey’s Buttercream or just leave plain.
Storing Bailey’s Brownies
You don’t need to refrigerate brownies.
If you are worried they aren’t cooked enough, putting them in the fridge will help them to set to that lovely brownie texture.
But, even then, they don’t need to stay in the fridge forever.
I actually find brownies dry out faster in the fridge.
I keep mine in my lidded cake stand, but any sealed tub will do. They’ll last for about 5 days.
You can also freeze Bailey’s Brownies. Just wrap them tightly in clingfilm and place in an airtight tub, and thaw them either in the fridge or on the side before eating.
What You Need to Make Bailey’s Brownies
You don’t need much for Baking Bailey’s Brownies. I use reusable baking paper to line my 15 inches by 10 inches tin, and an electric whisk to beat my eggs and sugar. (Affiliate links)
Then, you just need all your basic brownies ingredients, and a bottle of Irish cream. Any store’s own version will do. As long as you enjoy drinking it, it’s great in brownies!
My Top Tips
When I make brownies, I usually say they are done when they start to come away from the sides of the tin. I don’t know whether it’s the liquid or the alcohol, but I actually find these need a little longer. When the edges are coming away, give the middle a gentle poke. If it’s still very soft and wobbly, bake for five more minutes. A little squidge is fine, but you don’t want proper raw wobble.
If in doubt, once they are cool, put them in the fridge, still in the tin and they’ll set a little more. A slightly underbaked brownie is still a fantastic thing, and a slightly overbaked brownie is a cake, which is never bad.
Don’t worry too much, get to know your oven, don’t follow recipe times blindly, and soon you’ll be a master brownies with Bailey’s Irish Cream baker!
My other top Irish Cream Brownies tips are:
- Line your tin, brownies are sticky!
- Make sure you whisk your eggs and sugar until they are pale and fluffy. I use an electric whisk on high for 5 minutes
- Don’t overmix, just stir it all together until smooth. If in doubt, undermixed is better than overmixed
- If you want to add more bailey’s, make sure you also add a little more flour
- This recipe is good if you don’t have Bailey’s cream for the ganache, you can easily make your own
- My Bailey’s flavour Brownies are fairly thin. If your tin is smaller than mine, you may need to bake for a little longer
- Baking brownies can be quite temperamental. After 20 minutes I’d check every 5 minutes, giving the tin a wobble or poking the middle as soon as the sides are coming away from the edges. But, don’t be surprised if they take quite a bit longer
Bailey’s Brownies
Ingredients
For the Bailey’s Brownies:
- 200 g Butter
- 200 g Dark Chocolate (Broken into Squares)
- 125 ml Irish Cream
- 250 g Caster Sugar
- 4 Medium Eggs
- 150 g Plain Flour
- 60 g Cocoa
For the Ganache:
- 60 g White Chocolate
- 30 g Bailey’s Thick Cream
Instructions
- Preheat the oven to 170 degrees (fan-assisted) and line a deep baking tray.
- Melt the butter and dark chocolate together using a Bain Marie and leave to one side.
- Whisk together the eggs and sugar until pale and fluffy – This can take 5 minutes with an electric whisk.
- Stir the Irish Cream into the melted chocolate and butter.
- Pour this into the eggs and sugar and gently stir until the colour is even.
- Sift in the flour and cocoa and stir until smooth.
- Pour into the baking tray and bake in the oven for 25-30 minutes, until the brownies are coming away from the sides and the centre no longer wobbles.
- Leave in the tin to cool completely before removing and slicing into squares.
- Optional – If you want to decorate, melt the white chocolate and Bailey’s cream together using a Bain Marie. Drizzle over still warm brownies with a spoon or using a piping bag.
Notes
- My tray is 15 inches by 10 inches and about an inch deep.
- Store-bought Irish Cream is fine.
- Mix the flour in gently, and only until smooth. It’s better to undermix slightly than overmix.
- Your Bailey’s Brownies are finished when the sides are coming away from the edges of the tin, and the centre is no longer wobbly.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
Nope… too dry. If I try it again, I will raise the temperature by 5 degrees and cut the time by 5 mins at last. Not bad enough to bin, but not the fudgy brownie I was hoping for.
Sorry to hear that. It’s right in my oven, but of course, they can be quite different. I hope the flavour is nice, and reducing the temperature helps.