Rich Irish Cream Flavor Brownies: Easy Dessert Recipe

Baileys Extract Brownies are an absolute revelation for anyone who cherishes the deep, comforting embrace of chocolate paired with an unexpected twist of sophisticated Irish cream. I am thrilled to introduce you to a dessert that takes the beloved fudgy brownie to an entirely new level of indulgence. While brownies themselves boast a rich American history, evolving from early 20th-century recipes, the addition of Baileys Extract infuses them with the unmistakable warmth and creamy notes of the iconic Irish liqueur, first crafted in the 1970s. This delightful pairing creates a dessert that is not only incredibly rich and decadent but also surprisingly nuanced.

People adore these brownies for their irresistibly fudgy texture, intense chocolate flavor, and the subtle yet distinctive hint of Baileys, making them perfect for special occasions or simply elevating an everyday treat. The use of extract ensures that you capture all the beloved flavor without the alcohol, making these Baileys Extract Brownies a delightful option for everyone to enjoy. I truly believe you’ll find this recipe to be a new favorite!

this Recipe

Ingredients:

• For the Baileys Extract Brownie Base:
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (170g) unsweetened baking chocolate, chopped (I find a good quality bar works wonders for depth of flavor!)
  • 1/2 cup (85g) semi-sweet chocolate chips or chopped dark chocolate (optional, but I love the extra pockets of melted chocolate)
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons Baileys Extract (this is our secret weapon for that signature flavor, adjust to your preference for intensity!)
  • 1 teaspoon espresso powder (optional, but it really deepens the chocolate flavor without adding a coffee taste, trust me!)
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed for a darker, less acidic brownie, or natural for a fudgier texture)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) chopped walnuts or pecans (optional, but a nice textural contrast if you like nuts in your brownies)
• For the Optional Baileys Glaze:
  • 2 cups (240g) powdered sugar, sifted
  • 1/4 cup (56g) unsalted butter, melted
  • 3-4 tablespoons milk or heavy cream (start with 3 and add more if needed for consistency)
  • 1-2 tablespoons Baileys Extract (for an extra layer of that wonderful flavor!)
  • 1/4 teaspoon salt

Equipment You’ll Need:

Before we dive into creating these amazing Baileys Extract Brownies, let’s make sure you have the right tools on hand. You’ll need a 9×13 inch baking pan, which I always line with parchment paper for easy removal and cleanup – it’s a game-changer! Two large mixing bowls are essential, one for your wet ingredients and another for your dry. A whisk and a rubber spatula will be your best friends for mixing and folding. And, of course, measuring cups and spoons for precise ingredient amounts. If you’re making the glaze, a small saucepan or microwave-safe bowl for melting butter, and another small whisk will come in handy. Don’t forget an oven thermometer if you want to be extra precise with your baking temperature – I always recommend one for consistent results!

Preparing Your Baileys Extract Brownie Base:

1. Preheat Your Oven and Prepare Your Pan:

   First things first, I always get my oven ready. Preheat your oven to 350°F (175°C). While it’s warming up, take your 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This creates “handles” that will make it incredibly easy to lift your cooled Baileys Extract Brownies right out of the pan. I usually grease the bottom of the pan lightly before adding the parchment paper, just to help it stick down and prevent any shifting during the baking process. Trust me, this little step makes all the difference when it comes to serving beautifully cut brownies later!

2. Melt Butter and Chocolate:

   In a large, microwave-safe bowl or over a double boiler, melt the unsalted butter with the chopped unsweetened baking chocolate. If using the microwave, heat in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. Be careful not to scorch the chocolate! If you’re using a double boiler, stir gently until everything is combined and glossy. Once melted, set this rich, dark chocolate mixture aside to cool slightly. We don’t want it too hot when we add it to our eggs later, as that could inadvertently cook them!

3. Whisk Eggs and Sugars for that Perfect Crinkly Top:

   In another large mixing bowl, combine the granulated sugar and the light brown sugar. Add the large eggs. Now, this is a crucial step for achieving that signature shiny, crinkly top on your brownies! Whisk these ingredients vigorously for about 3-5 minutes. You’ll notice the mixture becoming much lighter in color, thicker, and almost foamy. This process incorporates air into the eggs and sugar, which contributes to both the texture and the appearance of your finished Baileys Extract Brownies. Don’t rush this step – it’s worth the extra effort!

4. Combine the Wet Ingredients:

   Once your egg and sugar mixture is light and fluffy, it’s time to bring in the flavor powerhouses. Gently stir in the vanilla extract, the espresso powder (if you’re using it to boost that chocolate flavor), and the slightly cooled melted butter and chocolate mixture from Step 2. Mix until just combined – you want it uniform but avoid overmixing at this stage. The glossy, deep brown color of the batter at this point is just magnificent, hinting at the deliciousness to come.

5. Add the Star: Baileys Extract and Other Flavor Enhancers:

   Now for the star of our show, the Baileys Extract! Stir in 2 to 3 tablespoons of the extract into your wet mixture. I usually start with 2 tablespoons and taste a tiny bit of the batter (before adding flour and eggs) to see if I want to go for the full 3. The extract provides that distinctive creamy, slightly nutty, and chocolatey note that makes these Baileys Extract Brownies so incredibly special. If you’re using the optional semi-sweet chocolate chips or chopped dark chocolate, fold those in now. If you like nuts, this is also the perfect time to incorporate your chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.

6. Sift and Combine the Dry Ingredients:

   In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting these dry ingredients together is a step I never skip, as it helps to remove any lumps and ensures all the leavening agents and flavorings are evenly distributed. This results in a consistently textured brownie without pockets of unincorporated flour or salt. It’s a small detail that makes a big difference!

7. Gently Fold in the Dry Ingredients:

   Gradually add the sifted dry ingredients to your wet mixture. Using a rubber spatula, fold them in gently until just combined. The key here is not to overmix! Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies instead of the fudgy, chewy ones we’re aiming for. Stop mixing as soon as you see no more streaks of dry flour. A few small lumps are perfectly fine and often lead to a more tender crumb. Your batter should be thick, rich, and wonderfully aromatic at this point.

Baking the Baileys Extract Brownies to Perfection:

8. Pour into Prepared Pan:

   Carefully pour your rich Baileys Extract Brownie batter into your prepared 9×13 inch baking pan. Use your rubber spatula to spread the batter evenly to all corners of the pan. I often give the pan a gentle tap or two on the counter to release any trapped air bubbles and ensure an even layer across the entire surface. This helps in achieving uniform baking and a beautiful, flat top for our brownies.

9. Baking Time and Checking for Doneness:

   Transfer the pan to your preheated oven and bake for 28-35 minutes. Baking times can vary depending on your oven, so keep a close eye on them. You’re looking for the edges to appear set, and a toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. If it comes out completely clean, your brownies might be on their way to being overbaked, which can make them dry. Remember, fudgy brownies are slightly underbaked in the center when removed from the oven, as they continue to cook from residual heat as they cool. My perfect sweet spot is usually around 30-32 minutes for that ultimate fudgy texture.

10. Cooling is Key for Perfect Texture:

    Once baked, remove the brownies from the oven and place the pan on a wire rack to cool completely. This is perhaps the hardest part of the entire process – the waiting! Resist the temptation to cut into them immediately. Allowing the Baileys Extract Brownies to cool fully, preferably for at least 2-3 hours, or even overnight, allows them to set up properly. This ensures they develop that dense, fudgy texture we all crave and makes them much easier to cut into neat squares. Patience truly is a virtue here!

Crafting the Irresistible Baileys Glaze (Optional but Highly Recommended):

While the brownies are cooling, let’s whip up a heavenly glaze that takes these Baileys Extract Brownies to an even higher level of indulgence. This step is entirely optional, but I find it adds another wonderful layer of flavor and a beautiful finish.

11. Prepare Glaze Ingredients:

    In a medium bowl, combine the sifted powdered sugar. Sifting is important here to avoid any lumps in your smooth glaze. Melt the 1/4 cup of unsalted butter in a small saucepan or in the microwave. Once melted, set it aside for a moment to cool just slightly, similar to how we handled the butter for the brownie batter. You don’t want to add scorching hot butter to your powdered sugar, as it can affect the texture of the glaze.

12. Mix the Baileys Glaze:

    Pour the slightly cooled melted butter over the powdered sugar. Add 3 tablespoons of milk or heavy cream, the 1-2 tablespoons of Baileys Extract (again, adjust to your desired intensity of flavor!), and the pinch of salt. Whisk everything together until the glaze is completely smooth and free of lumps. If the glaze seems too thick, add the remaining tablespoon of milk or cream, a tiny bit at a time, until you reach your desired drizzly or spreadable consistency. I like mine thick enough to spread but still slightly pourable.

13. Apply the Glaze with Flair:

    Once your Baileys Extract Brownies are completely cool (this is crucial, otherwise the glaze will melt right off!), you can spread or drizzle the Baileys glaze over the top. Use an offset spatula or the back of a spoon to spread it evenly from edge to edge. If you prefer a more rustic look, you can simply drizzle it back and forth over the brownies. Allow the glaze to set for at least 15-20 minutes at room temperature before cutting. This will ensure it hardens slightly, making for cleaner cuts and preventing stickiness.

Serving and Storing Your Decadent Baileys Extract Brownies:

14. Cutting and Serving Your Masterpiece:

    Once the brownies are fully cooled and the glaze (if using) has set, use the parchment paper overhang to gently lift the entire slab of brownies out of the pan and onto a cutting board. For clean cuts, I always use a large, sharp knife, wiping it clean with a damp cloth after each cut. This prevents sticking and ensures your Baileys Extract Brownies look as perfect as they taste. Cut them into squares, or if you’re feeling fancy, into rectangles or even triangles. These brownies are wonderful on their own, perhaps with a dusting of extra cocoa powder, or served warm with a scoop of vanilla bean ice cream for an extra special treat.

15. Storage Tips for Lasting Freshness:

    These delightful Baileys Extract Brownies are best stored in an airtight container at room temperature for up to 3-4 days. If you live in a particularly warm climate or want them to last longer, you can store them in the refrigerator for up to a week. Just be aware that refrigeration can sometimes make brownies a bit firmer, so I often let them come to room temperature for about 15-20 minutes before serving. You can even freeze them for up to 2-3 months! Simply wrap individual brownies tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy that amazing Baileys flavor again.

Conclusion:

This isn’t just another brownie recipe; it’s an invitation to experience something truly extraordinary. I genuinely believe that these Baileys Extract Brownies offer an unparalleled combination of deep, rich chocolate flavor, a perfectly fudgy and tender texture, and that sophisticated, subtle hint of creamy liqueur that elevates them far beyond the ordinary. They are, without a doubt, a testament to how a single, inspired ingredient can transform a classic dessert into something spectacularly unique and memorable. Every single bite is a delightful journey for your taste buds. You’ll first encounter the intense, luxurious cocoa hit, followed by that incredible melt-in-your-mouth richness, and then, just as you think it couldn’t get any better, the subtle, warming notes of Baileys gently linger, making you crave the very next piece. These brownies manage to be incredibly decadent and satisfying without ever feeling overly sweet, striking that perfect balance that makes them utterly irresistible to everyone who tries them. This isn’t just about baking; it’s about crafting a moment of pure, unadulterated bliss that you can share or savor all by yourself.

To truly enhance your experience with these already phenomenal brownies, consider how you choose to serve them. While they are absolutely divine enjoyed purely on their own, perhaps with just a light dusting of powdered sugar for an elegant touch, I have some suggestions to make them even more special. For an ultimate dessert indulgence, I highly recommend serving a warm Baileys Extract Brownie with a generous scoop of good quality vanilla bean ice cream melting gently on top. The contrast of the warm, fudgy brownie against the cool, creamy ice cream is simply heavenly and creates a delightful interplay of temperatures and textures. Alternatively, a dollop of freshly whipped cream, perhaps lightly infused with a tiny bit more Baileys extract or a hint of strong coffee, would also be a magnificent accompaniment, adding a cloud-like lightness to the richness. These brownies also pair beautifully with a strong, hot cup of coffee, or for a true grown-up treat, a small glass of Irish cream liqueur on the side, complementing the flavors perfectly. They are substantial enough to be an elegant dessert at your next dinner party, yet robust enough to be carefully packaged and gifted as a thoughtful, homemade present that is sure to impress.

And don’t be afraid to let your creativity shine with a few variations! While the core recipe for these brownies is absolutely perfect as is, there’s always room for a little personalization. You could sprinkle some chopped walnuts or pecans evenly over the top before baking for an added layer of satisfying crunch and nutty flavor. Another fantastic idea is to swirl some melted caramel or a generous drizzle of homemade chocolate ganache over the cooled brownies; this would undeniably take them to another level of luxurious decadence and visual appeal. You could even experiment with different types of chocolate chips mixed into the batter, such as milk chocolate or even white chocolate, for varying flavor profiles. Remember, the beauty of baking lies in making a recipe your own, and these Baileys Extract Brownies provide a wonderful canvas for your culinary imagination.

My dear bakers, I truly cannot stress enough how much I encourage you to clear your schedule, gather your ingredients, and whip up a batch of these absolutely incredible brownies. They are surprisingly simple to prepare, requiring no advanced baking skills, yet the results are so spectacularly impressive that you’ll undoubtedly feel like a master pastry chef. Trust me when I say that the aroma alone, as these brownies bake to perfection in your oven, will have everyone in your home eagerly anticipating and practically salivating over the first delicious bite. It’s an experience that tantalizes all the senses, from the intoxicating smell to the visual appeal, and finally, the unforgettable taste.

Take the plunge and dive into the delightful world of these fudgy, flavorful, and sophisticated Baileys Extract Brownies.

I promise you won’t regret it.

Once you’ve experienced the pure magic of these treats, I would absolutely love, love, love to hear all about it! Please don’t keep your successes to yourself. Share your baking triumphs, your unique serving ideas, or even any creative variations you decided to try in the comments section below. Let’s foster a wonderful community around the sheer joy of truly exceptional baking and inspire each other with our delicious creations. Your feedback and stories are incredibly valuable, and I can’t wait to see your Baileys Extract Brownies creations and hear your glowing reviews! Happy baking, and enjoy every single delightful moment.

Baileys Extract Brownies

Decadent fudgy brownies infused with the rich, creamy flavor of Baileys Extract, offering an irresistible chocolate treat for any occasion. Made without alcohol for everyone to enjoy.

Prep Time
20 Minutes

Cook Time
35 Minutes

Total Time
30 Minutes

Servings
9-16 brownies

Ingredients

• 1 box brownie mix (plus package required ingredients like eggs, oil)
• 1/4 cup Baileys Extract (non-alcoholic alternative for water/liqueur)
• For Optional Baileys Glaze:
• 2 cups powdered sugar, sifted
• 1/4 cup unsalted butter, melted
• 3-4 tablespoons milk or heavy cream
• 1-2 tablespoons Baileys Extract (non-alcoholic)
• 1/4 teaspoon salt

Instructions

1. Step 1
   Prepare Brownie Base: Preheat oven as per brownie mix instructions. Line an 8×8 inch baking pan with parchment paper. In a bowl, combine brownie mix with package-required ingredients (e.g., eggs, oil) and substitute 1/4 cup water (if indicated on package) with 1/4 cup Baileys Extract (non-alcoholic).
2. Step 2
   Bake Brownies: Pour batter into the prepared pan, spreading evenly. Bake according to brownie mix package instructions (typically 28-35 minutes) until edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
3. Step 3
   Cool Brownies: Remove baked brownies from oven and place the pan on a wire rack. Cool completely, preferably for at least 2-3 hours or overnight, before attempting to cut or glaze.
4. Step 4
   Prepare Optional Glaze: In a medium bowl, combine sifted powdered sugar, slightly cooled melted unsalted butter, 3 tablespoons of milk or heavy cream, 1-2 tablespoons Baileys Extract (non-alcoholic), and salt. Whisk vigorously until the glaze is completely smooth and lump-free. Add more milk, a tiny bit at a time, if a thinner consistency is desired.
5. Step 5
   Glaze and Serve: Once brownies are entirely cool, spread or drizzle the prepared Baileys glaze evenly over the top. Allow the glaze to set for at least 15-20 minutes at room temperature. Use the parchment paper overhang to lift the brownies from the pan and cut into desired squares with a sharp knife.
6. Step 6
   Storage: Store Baileys Extract Brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week, or freeze individual brownies (wrapped tightly in plastic wrap) for 2-3 months. Thaw at room temperature before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.