Baileys Brownie Recipe

Baileys brownies are rich, chewy, and filled with the warm flavors of Baileys Irish Cream Liquor. We typically like to make this dessert in March around St. Patrick’s Day, but you can enjoy this fudgy treat all year long.

There are two different layers that exist within this recipe. You have the cheesecake layer and then you have your brownie layer. Both require a little Baileys Irish Cream Liquor. So, cheers! While you are at it… pour yourself a glass to enjoy while baking this afternoon.

Boozy brownies are just so much fun to eat, but the multi-layers make this dessert a bit time-consuming to create. If you don’t have time to spare, you can always shave off a few minutes by grabbing a brownie mix box from your pantry. I’ve done this before and it’s really not that big of a deal.

So, whether you’re cooking these Irish Brownies entirely from scratch or you are sprucing up a boxed version with my suggestions below, one thing is clear… everyone will love this Irish cream brownie recipe.

Ingredients

Cheesecake Layer Ingredients:

• 1 brick, 8 oz, cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 2 tablespoons Baileys Irish Cream Liquor
• 2 tablespoons all-purpose flour

Brownie Layer Ingredients: 

• 5 tablespoons butter
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Baileys Irish Cream Liquor
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt

How To Make Baileys Irish Cream Brownies

Preheat oven to 350 and grease an 8″ square baking pan with nonstick cooking spray and set aside. 

Cheesecake Layer Directions: In a small bowl, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, baileys, and flour and beat until smooth. Set aside. 

Brownie Layer Directions: Add butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 60 seconds. Stir. Continue to microwave and stir until chocolate is completely melted. Add white and brown sugar to the butter and chocolate, Irish cream, and vanilla, and mix well.

Add eggs and mix well. In a small bowl, combine flour, cocoa powder, and salt and mix. Add to the wet ingredients and mix just until combined. 

Spread half of the brownie batter into the bottom of the reserved pan. Top with cream cheese layer and spread evenly into the pan. If your brownie batter is thick, microwave it for 20-30 seconds and stir. You want the consistency to be similar to thick pudding, but not pourable.

Add teaspoon size dollops to the top of the cream cheese layer and use a knife to swirl the two mixtures together. 

Bake for 40-45 minutes or until the edges are browned and the center is set. Cool completely in the pan and cut into 16 squares before serving.  This recipe makes 16 baileys cheesecake brownies.

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FAQs

Q1: Can I substitute regular Irish cream for Baileys in the brownie recipe?

A1: Yes, you can substitute regular Irish cream for Baileys in the brownie recipe. However, keep in mind that Baileys has a distinct flavor, so the final taste may vary slightly.

Q2: Can I omit the Baileys if I don’t want alcohol in the brownies?

A2: Absolutely, you can omit the Baileys if you prefer not to include alcohol in your brownies. You may want to replace it with an equivalent amount of another liquid, such as milk or coffee, to maintain the desired consistency.

Q3: Can I use a different type of alcohol instead of Baileys?

A3: Yes, you can experiment with different types of alcohol, such as whiskey or rum, but keep in mind that it will change the flavor profile of the brownies.

Q4: Can I make these brownies ahead of time and freeze them?

A4: Yes, you can make these brownies ahead of time and freeze them. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container before freezing. Thaw at room temperature before serving.

Q5: How do I know when the Baileys brownies are done baking?

A5: The best way to check if the brownies are done is to insert a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they are done. Be careful not to overbake to keep the brownies fudgy.

Q6: Can I add nuts or chocolate chips to the Baileys brownie batter?

A6: Yes, you can add nuts or chocolate chips to the brownie batter for extra texture and flavor. Fold them in gently just before pouring the batter into the baking pan.

Q7: What size pan should I use for baking Baileys brownies?

A7: A standard 9×9-inch square baking pan is a good choice for baking Baileys brownies. Alternatively, you can use a similar-sized rectangular pan.

Tips and Variations

• These brownies are very rich. So, even though I have it marked as 16 servings, you might want to cup them up even smaller. Up to you.
• Consider melting dark chocolate to create a ganache used to provide an additional layer of flavor. Drizzle the chocolate on top of the brownies and allow it to harden in the fridge for several hours. Yum!
• Drizzle with caramel sauce before serving to your guests.
  

Common Issues

1. Dry Brownies:
   • Issue: Brownies turn out dry and crumbly.
   • Solution: Ensure you are not overbaking. Use a toothpick to check for doneness; it should come out with a few moist crumbs. Additionally, you can add a bit more Baileys or include ingredients like sour cream to add moisture.
2. Undercooked Brownies:
   • Issue: Brownies are undercooked and gooey in the center.
   • Solution: Extend the baking time gradually until a toothpick inserted into the center comes out with a few moist crumbs. Ensure your oven temperature is accurate.
3. Uneven Baking:
   • Issue: Brownies are unevenly baked, with some parts overcooked and others undercooked.
   • Solution: Make sure your oven is preheated properly. Rotate the pan halfway through the baking time to promote even cooking. Check for hot spots in your oven.
4. Baileys Flavor Too Strong or Weak:
   • Issue: The Baileys flavor is overpowering or too subtle.
   • Solution: Adjust the amount of Baileys based on your preference. You can also balance the flavor by adding a bit of vanilla extract or cocoa powder.
5. Sticky Brownies:
   • Issue: Brownies stick to the pan, making them difficult to remove.
   • Solution: Grease the pan well before pouring the batter. Consider using parchment paper to make removal easier.
6. Flat Brownies:
   • Issue: Brownies don’t rise and are flat.
   • Solution: Ensure your leavening agents (baking powder or baking soda) are fresh. Don’t overmix the batter, as this can deflate it. Follow the recipe measurements accurately.
7. Cracked or Sunken Brownies:
   • Issue: Brownies have cracks on the surface or sink in the middle.
   • Solution: Avoid overmixing the batter. Also, make sure your oven temperature is consistent. Opening the oven door too early can cause sinking.
8. Burnt Edges:
   • Issue: The edges of the brownies are burnt.
   • Solution: Trim off the burnt edges if they are too dark. You can also reduce the baking time slightly or cover the edges with foil to protect them.
9. Bitter Taste:
   • Issue: The brownies have a bitter taste.
   • Solution: Ensure you’re using good quality cocoa powder. If the bitterness persists, try reducing the amount of cocoa powder or balancing it with a bit more sugar.

Don’t be afraid to experiment and make adjustments based on your preferences.