Irish Cream Chocolate Brownies
These Irish Cream Chocolate Brownies are rich, fudgy, and infused with the sweet, toasty flavor of Irish cream liqueur. Perfect for St. Patrick’s Day or any time you want a decadent, crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: Irish-American
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (75g) unsweetened cocoa powder (Dutch-process recommended)
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/4 cup (60ml) Irish cream liqueur (such as Baileys)
- 1 tsp pure vanilla extract
- 1/2 cup (90g) dark chocolate chips
- Optional: 1/4 cup (45g) mini chocolate chips (for topping)
- Optional: Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the sides hang over for easy lifting. Lightly grease the paper.
- In a microwave-safe bowl, melt the butter in 30-second bursts until just melted. Let cool for 3-5 minutes.
- Whisk in the granulated sugar until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in Irish cream liqueur and vanilla extract.
- Sift in cocoa powder, flour, and salt. Gently fold with a spatula until just combined—do not overmix.
- Fold in dark chocolate chips. The batter will be thick.
- Pour batter into the prepared pan and smooth the top. Sprinkle mini chocolate chips on top if desired.
- Bake for 25–30 minutes, until the top is shiny and a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool in the pan on a wire rack for at least 30 minutes. Use parchment flaps to lift them out. Slice with a sharp knife, wiping the blade between cuts.
- Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free margarine and a coconut-based Irish cream alternative. Do not overmix the batter after adding flour. Let brownies cool before slicing for neat squares. The Irish cream flavor deepens after a day or two. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 brownie (1/16 of p
- Calories: 200
- Sugar: 20
- Sodium: 80
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Keywords: Irish cream brownies, St. Patrick's Day dessert, chocolate brownies, Baileys brownies, fudgy brownies, easy brownies, holiday baking