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Decadent Baileys Irish Cream Brownies Recipe with Easy Ganache Topping

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These Baileys Irish Cream brownies are rich, fudgy, and topped with a silky ganache infused with Baileys, perfect for indulgent dessert cravings and gatherings.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) Baileys Irish Cream
  • 1 cup (85g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 2 tablespoons Baileys Irish Cream
  • Optional: pinch of flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line with parchment paper.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in Baileys Irish Cream and vanilla extract until creamy and slightly thickened.
  5. In a separate bowl, sift together cocoa powder, flour, and salt.
  6. Slowly fold dry ingredients into the wet mixture using a spatula until just combined.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes, checking doneness with a toothpick (should come out with moist crumbs).
  9. Let brownies cool completely on a wire rack.
  10. Heat heavy cream in a saucepan over medium heat until it just starts to simmer.
  11. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes.
  12. Stir gently until smooth and glossy, then stir in 2 tablespoons Baileys Irish Cream.
  13. Pour ganache over cooled brownies and spread evenly.
  14. Let ganache set at room temperature or in the fridge for about 30 minutes until firm but silky.
  15. Slice brownies with a sharp knife, wiping clean between cuts. Optionally sprinkle flaky sea salt before ganache sets.

Notes

Do not overmix the batter to keep brownies fudgy. Let brownies cool completely before applying ganache to avoid melting. For dairy-free or vegan versions, substitute butter with coconut oil, eggs with flax eggs, and use dairy-free cream. For gluten-free, use almond flour or gluten-free flour blend. Baking on the lower end of the time range yields fudgier edges. Store brownies in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: Baileys Irish Cream, brownies, ganache, chocolate dessert, easy brownies, fudgy brownies, holiday dessert, party dessert

Find it online: https://emmayum.com/decadent-baileys-irish-cream-brownies-recipe-with-easy-ganache-topping/