It’s St. Patrick’s Day and you know what that means? Lots of green, booze, corned beef, and boozed-up desserts! I’ve got two treats for you today…Bailey’s Irish Cream Brownies with an Irish Cream Frosting, and Homemade Bailey’s Irish Cream (you won’t have any of this left).
In previous years I made Irish Carbomb cupcakes, those were delicious and my favorite part were the Bailey’s Frosting. I wanted to do something different, but I just love Bailey’s in dessert, so I decided on the Bailey’s Irish Cream Brownies from Buttercream Blondie. They were amazing! So decadent and fudgey with a strong Bailey’s flavor.
Bailey’s Irish Cream Brownies with Bailey’s Frosting
Adapted from Buttercream Blondie
Yield: 8×8 pan of brownies or about 20 brownie bites (approx. 1.5 inch diameter)
Bailey’s Irish Cream Brownies
Baileys Irish Cream Frosting
For the Brownies
- Preheat oven to 325 degrees. Line the bottom of an 8″ x 8″ pan with parchment paper and spray sides with nonstick spray.
- Melt chocolate and butter together in the microwave about 1 minute.
- Mix eggs, sugar, espresso powder, and salt with whip attachment on medium high speed until eggs thicken and get lighter in color. This usually takes about 7-8 minutes in a stand mixer.
- Mix in vanilla and Baileys and continue to whip for an additional 2 minutes on medium high speed.
- Pour melted chocolate/butter mixture into mixer. Make sure it is warm, not hot or else you will cook the eggs.
- Add flour and baking soda and mix just to combine. Do not over mix or else the mixture will not inflate and deflate after baking.
- Bake at 325 degrees for 40-45 minutes rotating once halfway through. Let cool before frosting. The brownies will deflate and that’s how you get the nice crackle in the top crust.
For the Baileys Irish Cream Frosting
- Cream butter and sugar, adding a little sugar at a time so you don’t have a sugar shower.
- Add in salt and espresso powder.
- Add in Baileys to taste and consistency.
- Spread on cooled brownies and chill.
Prep your pan first, this is important because you want it to be ready right after you add the dry ingredients to the egg mixture so it doesn’t deflate. This brownie recipe is great because you don’t have to have room temperature butter – you just melt it in the microwave.
This step is what creates that shiny crust on top of the brownies that is both crunchy and chewy. Below is the egg mixture with the Bailey’s and coffee. I don’t have instant coffee because I think it’s gross, although they do sell instant coffee for baking at William Sonoma and other food stores like that. I just use finely ground espresso, which is why my stuff is speckled; however, more importantly the taste is not compromised.
And then it becomes a beautiful color after the melted chocolate and butter is added.
It’s a nice thick batter. Pour it into the prepared pan.
This is how it looks right after it comes out of the oven.
And this is how it looks 10 minutes later and when it cools.
It deflates quite a lot, the sides are much higher than the center. The center is soooo fudgey and dense. Yum. I decided that I wanted to do “bites”, so I used a round cookie cutter to cut out pieces.
One tip, keep pressing the cookie cutter all the way through the brownie and resist that voice in your head that says, “you’re cracking up the top of the brownie, it’s being destroyed, this will look so messy!”. You will eventually frost the top of these, and it will turn out OK. Promise!
See? That wasn’t so bad. There are some lopsided ones and some nice and flat ones, and some that are just crackled completely. But you can frost the tops! It adds character.
As I said before, my frosting is speckled because of the espresso powder. If you want the nice Bailey’s color, then use instant. Then I used a large round tip and piped a simple dot on top!
I love the dark chocolate color of these. Now for the homemade Bailey’s.
Unfortunately, I made the homemade Bailey’s after the brownies, why? I have no clue why. However, this meant more Homemade Bailey’s to drink! All the ingredients needed are below. This is so easy and tastes so much better.
I found this recipe on Allrecipes.com and then I read the reviews/comments from the people that have made the original recipe and altered it. One reoccurring comment was that the original recipe had too much whiskey. This is also something that you can keep adding to the recipe afterwards to see if you want it stronger, so I started with a little more than 3/4 cup Jameson and I didn’t add anymore. It was the perfect amount for me. A second comment that reoccurred was to use less almond extract, so I reduced that to 1/2 tsp, and increased the vanilla extract by 1/2 tsp. The only ingredient, the heavy cream, was debated – some said it was too creamy, some said it was too thin and you need to use the cream. Well, I go by my audience and my guests said it was delicious, and it was a little thicker than normal Bailey’s. In the future, I would probably use 1/2 cup heavy cream and 1/2 cup regular 2% milk, so I listed that below in the recipe. Up to you though on how creamy you want it!
Homemade Bailey’s Irish Cream
Adapted from Allrecipes.com
Yield: 4 cups
- In a blender, mix all of the ingredients except for the whiskey. Slowly pour the whiskey in the mixture as it’s blending so it doesn’t curdle. Blend for another 20-30 seconds. Add more whiskey after the ¾ cup are added to taste.
- Stores up to 2 months in the refrigerator.
This drink will go fast! If you are worried about curdling, just add the whiskey at the end very slowly while the blender is on low. I poured a constant stream in the blender top.
Mine didn’t curdle, but I read for some reviews they had curdling when they poured it too quickly.
Enjoy on the rocks, or maybe in your own Bailey’s Irish Cream Brownies!
Happy St. Patrick’s Day!