irish cream brownies


I’m happy to announce that my site spring cleaning is complete! My detail-oriented tendencies have been stretched as I’ve experienced what a struggle it can be to position a single button. Through the process, I also learned the value of stepping away from a project to gain new perspective. In this case, I stepped toward the oven, baking these Irish Cream brownies to follow a St. Patrick’s Day dinner of Guinness stew. Baileys flavors both the fudgy brownies and the whipped Mascarpone topping, resulting in a delicious dessert. As for the new design, I hope you’ll peek around because I’m glad you’re here!

Irish Cream Brownies
Brownie Layer
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1/4 cup Baileys Irish Cream
1 tsp vanilla extract
2 large eggs
1 large egg white
3/4 cup flour

12 ounces Mascarpone, softened at room temperature
3 Tbsp Baileys Irish Cream
3 Tbsp powdered sugar
Unsweetened cocoa, for dusting

Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in Baileys and vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Spread batter evenly in lined pan.

Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack. For the topping, place Mascarpone, Baileys, and powdered sugar in a food processor and process until smooth. Spread evenly over brownie layer with an offset spatula. Cover and chill in the refrigerator at least 2 hours.

When ready to serve, lift up the ends of the parchment and transfer the brownies to a cutting board, then cut into squares using a sharp knife and dust with cocoa. Store leftovers in an airtight container in the refrigerator up to 3 days.

Yield – 28 brownies (serving size: 1 brownie)
Calories – 160
Carbs – 23

  1. Laura, I completely understand what you mean but your efforts were worth it. I like your new look. 🙂 I’m still having a bit of trouble with the related posts at the bottom but yours is perfect. Love the thumbnail/excerpt posts and your footer. Your banner is bright and welcoming. Great job!

    As for these Irish Cream Brownies, well there’s nothing not to love about these. 🙂

    1. Thanks Jean! I was having trouble with the related posts as well – I used Outbrain which works seamlessly with your site design. I recommend it!

  2. Thank you for visiting my blog – now I’m here and learned that you got a new design on your blog. Congratulations! I really love your space. Very cute and easy to navigate. These brownies look wonderful. I love the Irish cream!

  3. Wow, what a great recipe! Love the whipped mascarpone topping, especially since I have some mascarpone in the fridge right now and was wondering what to do with it :-).
    I hope it’s ok with you that I pin this on Pinterest, so I have the link handy 🙂

  4. The new design is great and I know how challenging it can be. I have been breaking my head all day with buttons too and it sure it rewarding when you get it right. I’d love a brownie or two as a reward, especially when it has a boozy mascarpone glaze on it. I’m making these over the weekend for sure.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.