Friday brownie day!!! It's been a brownies kind of week. Specifically, Baileys Irish cream brownies with chocolate ganache. And you can bet that ganache has Baileys in it too 😎.
These baileys Irish cream brownies are super easy, super simple, and oh so delicious. Dense, rich and fudgy, the brownie filling is made in just one bowl! And that ganache on top? To die for 😍️.
I've honestly been eating this batch all week long. I try to limit myself to one a day but they are dangerous. Sometimes a second or third sneak in there...WORTH it! I might just have to do some extra yoga to make up for it 🧘🏼♀️.
PS. St. Patrick's Day dessert?? Just thinking ahead 😁. Or maybe...an everyday dessert? Cuz I'd be down for that. Baileys Irish cream brownies topped with chocolate baileys infused ganache all day everyday. Recipe below!
Baileys Irish Cream Brownies with Chocolate Ganache
Description
Dense, fudgy brownies topped with chocolate ganache both infused with deliciously creamy Irish liqueur.
Ingredients
For the Brownies
- ⅔ cup all purpose flour
- 1 cup white sugar
- ¾ cup cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla paste (you can substitute this with a second teaspoon of vanilla extract)
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 tablespoon espresso powder
- ¼ cup Baileys Irish Cream
For the Ganache
- ½ cup semisweet chocolate chips
- ¼ cup Baileys Irish Cream
- ¼ cup heavy whipping cream
- ⅛ teaspoon espresso powder (optional for deeper flavor)
- Raw cane sugar and silver sanding sugar for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 350°F. Grease or prepare a 8X8 baking dish with parchment paper.
- In a large mixing bowl, whisk together butter, eggs, sugar, salt, espresso powder, baileys, vanilla extract, and vanilla paste until completely combined.
- Fold in flour and cocoa powder until just combined.
- Pour the batter into the prepared dish. Bake for 25-30 minutes until middle is set and a toothpick comes out clean. Let cool on a wire rack.
- Melt chocolate chips with heavy cream and baileys together in 15 second intervals in the microwave or over a double boiler. Whisk until smooth and shiny. Whisk in espresso powder. Let cool until warm but not hot to the touch.
- Pour and spread ganache over cooled brownies in a single layer. Garnish with sugars as desired. Place the brownies in the fridge to let the ganache set. Slice and enjoy
Heidi L. says
Best brownies ever! I was concerned about the size of the pan used...would 8” x 8” of brownies be enough?? The answer is yes. They are so rich and decadent, a small piece is all you need at a time (I won’t divulge how many times I came back for a small piece, though). =) I’m reluctantly taking half the pan to work this morning, not only to get them out of my house so I won’t eat them all myself, but because I want to share just how wonderful they are. I have a feeling I’ll get some requests for them in the future. Thanks for the fabulous recipe! (Quick shout out about your Shiitake Mushroom Udon Noodle Soup, too...my husband and I couldn’t get enough of it. Excellent!)
Aberdeen says
Thank you so much! Glad to hear you like the Noodle Soup too 👍🏻.