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Baileys Irish Cream Brownies with Chocolate Ganache

Baileys Irish Cream Brownies with Chocolate Ganache

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5 from 1 review

  • Author: Aberdeen


Dense, fudgy brownies topped with chocolate ganache both infused with deliciously creamy Irish liqueur.


Units Scale

For the Brownies

  • 2/3 cup all purpose flour
  • 1 cup white sugar
  • 3/4 cup cocoa powder
  • 1/4 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
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon espresso powder
  • 1/4 cup Baileys Irish Cream

For the Ganache

  • 1/2 cup semisweet chocolate chips
  • 1/4 cup Baileys Irish Cream
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon espresso powder (optional for deeper flavor)
  • Raw cane sugar and silver sanding sugar for garnish


  1. Preheat oven to 350°F. Grease or prepare a 8X8 baking dish with parchment paper.
  2. In a large mixing bowl, whisk together butter, eggs, sugar, salt, espresso powder, baileys, vanilla extract, and vanilla paste until completely combined.
  3. Fold in flour and cocoa powder until just combined.
  4. 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.
  5. 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.
  6. 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