It’s brownies and it’s booze. Need I say more? These rich Baileys Brownies are spiked with Bailey’s Irish Cream and topped with chocolate covered espresso beans for even more of a kick.
Love a little booze in your dessert? Then try my Bailey’s Cheesecake Recipe, which is another great way to put Irish cream to use! For another spin on traditional brownies, bookmark these French Silk Brownies.
Why You’ll Love These Boozy Brownies
Some days you want to make dessert for the family. And other days, you want a little something-something for yourself.
A great indulgence at the end of the day, these boozy brownies are best saved for after the kids are in bed!
Here’s why I think you’re going to love this recipe:
- These brownies are an amazing combo of sweet and moist, with just the right balance of flavor from the chocolate and Bailey’s.
- Bring a pan of these brownies to your next dinner party and you’ll leave as everyone’s new best friend. Pair boozy brownies with a coffee (regular or Irish) for an after dinner delight that no one can resist.
- Oh, and if you really want to make friends, you could scoop some ice cream and hot fudge on top. These brownies are excellent as a base for a sundae and I promise it’s totally worth the sugar rush.
Important Ingredient Notes
- Unsweetened chocolate baking squares – Use a high quality chocolate for best results.
- Unsalted butter – Unsalted butter allows you more control over the flavor of the finished brownies.
- Light brown sugar – Dark brown sugar has a more pronounced molasses flavor, so I prefer light.
- Espresso powder – I use King Arthur flour brand. You can usually find on Amazon.
- Bailey’s Irish Cream – The star of the show here! A little goes a long way.
- Heavy cream – Don’t try to substitute something lighter! You really need the heavy cream here.
- Chocolate covered espresso beans – The perfect finishing touch to double down on that chocolate flavor.
Aimee’s Kid Friendly Tip
Use our homemade Irish Cream Coffee Creamer to replace the alcohol and heavy cream in this recipe. Skip the espresso beans, because nobody needs kids hyped up on caffeine!
How to Make Boozy Brownies
Make the Brownie Batter:
- Make the brownie batter in a mixing bowl, stirring just until combined.
- Spread the batter into a parchment-lined 11×7 baking pan and bake as directed.
Make the Frosting and Finish:
- Beat frosting in a mixing bowl.
- Spread the frosting over the brownies and sprinkle immediately with chopped espresso beans. Refrigerate until set.
Tips and Tricks
- If you prefer a coffee brownie without the boozy spin, you could substitute the Bailey’s cream for heavy cream in both the brownie batter and the frosting.
- I like King Arthur Flour espresso powder best in this recipe. If you can’t find espresso powder, you could substitute instant coffee powder instead.
- The chocolate covered espresso beans are a finishing touch I really enjoy, but they are by no means necessary! You could serve these without any extra garnishes or sprinkle on a different topping like chopped nuts or chocolate chips.
- These taste good unfrosted but, as you have probably gathered, I’m a huge fan of the richness and moisture the icing adds. You could also substitute another favorite brownie frosting if you prefer!
- You can keep these boozy brownies at room temperature in an airtight container for a couple of days, but I recommend chilling in the fridge for longer storage. They taste delicious cold!
No! While Bailey’s is the most well-known Irish cream liqueur, it’s not the only one. Any brand will work here, or you can use a flavored Bailey’s—I think the s’mores one would be fantastic!
You can absolutely keep it simple and either leave your boozy brownies unfrosted or dust them with powdered sugar.
No, espresso powder is crystalized espresso that dissolves in water, like instant coffee. It’s not the same as ground espresso beans.
For the brownies, melt baking chocolate with butter in a saucepan over low heat. Stir occasionally until completely melted. Remove from heat.
Pour chocolate into mixing bowl, add sugars. Stir well. Add in eggs, espresso powder and Bailey’s. Add in flour and salt, stirring until blended.
Spread batter into a parchment paper lined 11×7 baking pan. Bake in a 325 degree oven for about 25-30 minutes, or until brownies appear set on top. Remove and cool completely.
For the frosting, melt baking squares with butter on low heat. Stir until completely melted. Transfer to large mixing bowl. Beat in espresso powder, heavy cream, Bailey’s and powdered sugar. Beat for 2-3 minutes until completely combined. Add more cream if necessary to get desired consistency. Spread over cooled brownies and sprinkle immediately with chopped espresso beans. Refrigerate until set, about one hour. Cut and enjoy!
- Un-boozy brownies: If you prefer a brownie without the boozy spin, you could substitute the Bailey’s cream for heavy cream in both the brownie batter and the frosting.
- Espresso powder: I like the King Arthur Flour espresso powder best in this recipe. If you can’t find espresso powder, you could substitute instant coffee powder instead.
- Toppings: The chocolate covered espresso beans are a finishing touch I really enjoy, but they are by no means necessary! You could serve these without any extra garnishes or sprinkle on a different topping like chopped nuts or chocolate chips.
- Frosting: These taste good unfrosted but, as you have probably gathered, I’m a huge fan of the richness and moisture the icing adds. You could also substitute another favorite brownie frosting if you prefer!
- See blog post for more recipe tips and tricks.
Serving: 1bar, Calories: 383kcal, Carbohydrates: 56g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 58mg, Sodium: 73mg, Fiber: 2g, Sugar: 43g
#Baileys #Brownies #Recipe #Shugary #Sweets