Baileys Irish Cream is in the brownies AND in the frosting. Topped off with a drizzle of Irish Whiskey Chocolate Sauce. These decadent brownies are adults only!
Chocolatey, gooey Irish Cream infused brownies. Definitely NOT for the kiddies!
Brownies are one of my favorite things to make, mostly because they’re easy to make. But also because they’re so easy to customize. A couple of little tweeks is all it takes to send them over the top.
Start with a brownie mix, use Baileys Irish Cream instead of water in the mix, and spike a perfectly innocent buttercream with…you guessed it…more Baileys.
Then splash a little Irish Whiskey into a decadent chocolate ganache and drizzle it over the top.
Pick a brownie mix. I’m using a Betty Crocker mix. Look on the back. See the measurement for water? Simply swap it out for Baileys. Then prepare the mix as usual.
Pour it in a 9 x 13 inch baking pan that’s been sprayed with cooking spray.
Bake it according to the instructions on the box.
Let the brownies cool completely. Don’t cheat. If you rush it and try to frost them before they’re cool, the frosting will melt and slide off. And that would be a shame.
Speaking of frosting…
Put the softened butter in a mixing bowl and beat some air into it. It should be light yellow, about 30 seconds should do it.
Next, add the confectioners sugar, Baileys, and vanilla.
Beat it on low speed so sugar doesn’t go flying around the kitchen. After about a minute you can crank the speed up and beat another minute until it’s light and fluffy.
Spread it on the totally cooled brownies.
Next comes the Irish Whiskey Chocolate Sauce.This chocolate sauce is a 3-ingredient delight. Put the cream and chocolate chips in a microwave-safe bowl or large measuring cup.
Heat in the microwave on high power for 30 seconds. Stir and heat another 30 seconds.
Add the Irish whiskey and stir until smooth. I’m using Jameson because that’s what I have on hand. Any good quality Irish whiskey will work great.
Let it cool and thicken a little then drizzle it over the frosted brownies.
Cut into 4 rows by 6 rows. Serve with extra chocolate sauce.
This recipe makes lots of chocolate sauce. Better too much than not enough, I say. Leftover sauce is fantastic on ice cream or swirled in coffee.
If you try this recipe or have a tip to make it better, be sure to comment below. Click on the first and/or last picture to pin it to your Pinterest boards. Or click on the social media options to share it.