Bailey's Irish Cream Brownies

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Executive Chef
Jun 3, 2004
Bailey's Irish Cream Brownies

3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
3 tablespoons Bailey's Irish Cream
2/3 cup flour
Dash of salt
2/3 cup semisweet chocolate chips

Melt unsweetened chocolate with butter in microwave and mix well. Cool.

Beat sugar and eggs together in mixing bowl. Add Bailey's Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).

Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.

3 tablespoons softened butter
4 tablespoons Bailey's Irish Cream
3 cups confectioners' sugar

In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.
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