Bailey’s Irish Cream Brownies
This week, my husband and his co-workers were apparently having a tough week at work. So, they requested that I make them a “treat.” While this sort of made me feel like a mom of a 2nd grader (instead of a wife to a 29-year-old), I figured I could use it as an opportunity to make a St. Patrick’s Day-themed dessert.
These brownies are deeply chocolaty, and the cream cheese filling, when baked, tastes like cheesecake spiked with a little kick of Bailey’s. They’re perfect for St. Patrick’s Day thanks to the Irish cream, but honestly, I’ll probably start making these all year ’round! Brownies + alcohol? Count me in for that.
Looking for a St. Patrick’s Day dinner recipe before you dig into these brownies? Check out my Mini Shepherd’s Pies!
Yield: Makes about 20 brownies
Bailey's Irish Cream Brownies
Ingredients
For the Brownie Batter:
- Nonstick cooking spray
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 sticks (12 tablespoons) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup semisweet chocolate chips
- 1 cup unsweetened baking chocolate, finely chopped
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons instant espresso powder
- 4 eggs
For the Cream Cheese Layer:
- 2 packages (8 ounces each) cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- 1/4 cup Bailey's Irish Cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line 9x13-inch baking pan (jelly roll pan) with parchment paper; lightly spray parchment with cooking spray.
- Make the Brownie Batter: In small bowl, whisk together flour, baking soda and salt. Place butter, sugar and water in large saucepot. Heat just to boiling over medium-high heat; remove from heat immediately.
- Whisk in chocolate chips, baking chocolate, vanilla and espresso powder; stir until chocolate is completely melted. Add eggs one at a time, whisking well after each addition. Slowly whisk in flour mixture; whisk until flour is fully incorporated and batter is smooth.
- Make the Cream Cheese Layer: Place cream cheese, egg, sugar, Bailey's and vanilla in mixing bowl; beat with an electric mixer at medium speed 3 to 4 minutes or until smooth.
- Pour half of Brownie Batter in prepared baking pan and spread evenly. Dollop Cream Cheese Layer mixture on top of Brownie Batter; use offset spatula or knife to gently and evenly distribute. Pour remaining Brownie Batter over Cream Cheese Layer and spread evenly.
- Transfer to oven and bake 45 to 50 minutes or until Cream Cheese Layer is set. Transfer to wire rack; cool COMPLETELY before cutting.
Lori,
This looks and sounds amazing. My husband and I love Bailey’s but it has been a while since we had a glass. I was looking at this on the couch and he was sitting next to me.
He asked me to make some.. I guess I am going to get up and make this today.. :))
Cheers!
Ice
Haha Ice – tell your husband he can stir up the cheesecake layer while you are making the brownie batter 😉 But seriously, enjoy! Brownie cheers!
Do these need to be refrigerated after a while?
Sorry, Alyssa – I took some time off for the holiday, so I’m sure this will reach you too late. I’ve never had them last more than a day or two around here, but it might not be a bad idea to refrigerate them 🙂
For the brownie batter…..I am thinking of replacing the water with Bailey’s and possibly adding more Bailey’s to the mix for an extra kick 😉 Have you ever experimented with the liquid in this recipe?
Hi Renee! You know, I haven’t tried experimenting with the liquid in this recipe, but I do like the more Bailey’s idea. If you try it, definitely let me know how it turns out. Good luck 🙂
How many squares of the unsweetened chocolate make 1 cup?
Sorry, Nancy – I think it might vary by brand. It should say on the package 🙂
I tried making these last night and they did not turn out. When looking for the pin I had saved again I found a recipe that was almost identical but called for 1 1/4 cups of flour vs the 1 1/2…that was the biggest issue with why they didn’t turn out they were suuuper crumbly. Do you know if maybe that was a typo? I would like to have a version of this recipe that works because I really like the idea of it. I saw the note that said you had adapted someone else’s recipe, was that just a typing error?
I’m so sorry to hear that, Dawn. I know what a bummer it is to spend money on ingredients and then have something not turn out. I tested this recipe using 1-1/2 cups flour, and it worked for me. You are correct that I adapted this from another blogger, but unfortunately she has shut her blog down, so I can’t cross-reference her recipe now 🙁
Made these delicious brownies yesterday for a large St. Patrick’s Day party…happy with quantity…and everyone loved! Too late into the process, I realized I didn’t have espresso powder….so I substituted chocolate baking powder. I too felt the need for more Irish Cream so I added a glaze: 1 Cup powdered sugar combined with 1 Tbsp Bailey’s. A bit more Bailey’s if too thick. And brushed on warm brownies before cutting. Would like to know if anyone has tried previous comment re substituting the 1/4 cup water with Irish Cream.BTW I’m one to always tweak recipes! PS for another previous poster, per my measurements, 6 (1 oz) squares = 1 cup finely chopped chocolate
Love the idea of an irish cream glaze. Thanks for stopping by, Bette!
I am a little lazy…can I make this with a box brownie mix?
I haven’t tried it, Jen, sorry. But I bet it would probably work!