Baileys Brownies (with ¾ cup Irish cream!)
Rich and fudgy Baileys brownies made indulgent with Irish cream, chocolate chips, and a smooth ganache topping. Perfectly moist thanks to pressure cooking or oven baking, with dairy-free and gluten-free options available.
Equipment
- 1 Mixing bowl Medium
- 1 8×8 pan lined with parchment
- 1 Heatproof bowl for melting chocolate
- 1 Spatula for smoothing batter
Ingredients
Main ingredients
- ¾ cup Flour all-purpose or gluten-free
- ⅔ cup Dutch-process cocoa powder
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ¼ cup Unsalted butter or coconut oil melted smooth
- 1 cup Semi-sweet chocolate chips or chopped chocolate
- 1 cup Granulated sugar
- ¾ cup Baileys Irish Cream split between batter and ganache
- 1 teaspoon Vanilla extract
- 1 Large egg
- ¼ cup Whipping cream
Instructions
Instructions
- Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper.
- In a bowl, sift flour, cocoa powder, salt, and baking powder together.
- Set a heatproof bowl over simmering water and melt together the butter and chocolate chips until smooth. Remove from heat.
- Stir in sugar followed by ½ cup of Baileys, vanilla extract, and egg. Mix until smooth.
- Gently fold in the dry ingredients until well combined but not overmixed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until toothpick inserted has moist crumbs. Cool completely.
- In a bowl, combine remaining chocolate chips and ¼ cup Baileys. Heat until steamy, then pour in whipping cream and stir until smooth.
- Let ganache cool 15 minutes then pour over brownies. Chill before serving.
Notes
Let brownies cool fully before slicing. Store in airtight container up to 4 days or freeze up to 3 months.