February is over! Can I get a hip-hip hooray? Sorry, but January and February are my least favorite months. So even without St Patrick’s Day approaching, I feel like celebrating once March arrives.
And these brownies happen to be perfect for celebrating March and St. Patrick’s Day. These Irish Cream Brownies are rich and gooey with a deep chocolate flavor, a layer of cheesecake, and a layer of melted chocolate on top.
Make these brownies for St Patrick’s Day and they will be sure to satisfy your chocolate cravings.
There’s plenty of Bailey’s Irish Cream in these brownies. I’ve used it both in the brownie layer and the cheesecake layer. The brownie and cheesecake layers are baked together and then covered with a chocolate layer. There can never be too much chocolate!
Since there’s a cheesecake layer, you’ll need to store these brownies in the refrigerator if they don’t get eaten right away.
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Bailey's Irish Cream Brownies
- 3 ounces unsweetened chocolate, chopped
- 12 tablespoons butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoons Bailey's Irish Cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
Cream Cheese Layer
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons Bailey's Irish cream
- 1 large egg
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon Vegetable shortening
- Grease a9x9-inch pan. Preheat oven to 350 degrees.
- In a medium pan over low heat, melt butter and unsweetened chocolate, stirring frequently. Let cool slightly.
- In a large bowl, whisk together 1 1/2 cups sugar and 3 eggs until blended well.
- Gradually whisk in chocolate mixture.
- Whisk in Bailey's Irish Cream and vanilla.
- Combine flour, salt, and cocoa powder and stir into batter.
- Pour batter into prepared pan.
- Using an electric mixer, beat cream cheese until creamy. Beat in 1/4 cup sugar, Bailey's Irish Cream, and egg. Pour over brownie batter.
- Place pan in oven and bake for 25 to 30 minutes.
- Microwave chocolate chips and shortening in a bowl at 20 second intervals until smooth when stirred. Spread on top of cooled brownies.
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13 thoughts on “Bailey’s Irish Cream Brownies”
These brownies are horrible! I was suspicious when I noticed that the brownie part of the recipe did not call for any baking powder or other leavening agent, but thought I would try them anyway. My suspicions were correct – they are nothing more than a gooey mess, with no flavor of Irish Creme. And the chocolate ganache is not a ganache, because a ganache typically has a heavy cream mixed into the chocolate. Horrible recipe and I would be embarrassed to put my name on it and publish it. I am ashamed enough to have admitted that I actually tried it. I should have stuck with my initial intuition.
This brownie recipe looks amazing. Can this be doubled and baked in a 9X13 baking pan?
These brownies look amazing. Is it possible to double the recipe and do in a 9×13 pan?
The brownies look amazing. I like Bailey’s a lot but never used it in any way except in a glass. I have a mini-bottle of it in the house, there might be 4 tablespoons in it, so I can try these brownies. 🙂
These brownies look so amazing!
Love the idea of irish cream brownies!! Great recipe 🙂
Thank you Meaghan!
All you really had to say was “Baileys and brownies”. I’m totally sold on this idea. Delicious and decadent. ?
I so wish I could taste one right now, even at 7:30am! They look sensational and I love that layer of chocolate ganache on top. There is a lot of flavor to enjoy in the layers here.
Wow – what a decadent recipe! I’m with you – February is my least favourite month, and the end of February is always a good reason to celebrate!
I❤️Irish cream! These look fantastic. Shared!
Thank you Mary!
These look sensational girl! I wish I could have one right now.