baileys irish cream brownies

Happy Friday! There’s no better way to celebrate the end of the week and the start of the weekend than with ultra rich and fudgy Baileys Irish Cream brownies. With plenty of Irish Cream in both the brownie batter and the one-bowl fudge frosting, these frosted fudge brownies are for the true chocoholic.

Baileys Irish Cream Brownies

Top with a sprinkle of flaky salt to enhance the flavor even more, and enjoy these brownies for St. Patrick’s Day with a glass of cold milk (or Irish Cream, of course!).

Baileys Irish Cream Brownies

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Baileys Irish Cream Brownies

Baileys Irish Cream Brownies

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 54 minutes
  • Yield: 12 brownies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Rich and fudgy Baileys Irish Cream brownies topped with swirls of fudge frosting are the perfect chocolate treat for St. Patrick’s Day!



  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 Tbsp Irish Cream
  • 2 large eggs, at room temperature
  • 2/3 cup flour


  • 3 Tbsp unsalted butter, melted
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa
  • 2 Tbsp Irish Cream
  • 1 Tbsp milk
  • flaky salt, for topping


  1. Preheat oven to 325°F and line an 8-inch square metal baking pan with parchment paper. Place melted 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 vanilla and Irish Cream; 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.
  2. Scrape batter into prepared pan and smooth with an offset spatula; gently tap pan once to remove air bubbles. Bake for 23 to 24 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let cool completely on a wire rack.
  3. For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, Irish Cream, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over brownies. Sprinkle with flaky salt and cut into squares with a sharp knife.

Keywords: Baileys Irish Cream, Irish Cream, Brownies, Chocolate

Craving more brownies?

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Triple Chocolate Brownies
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  1. Laura, I tasted these brownies and they melted in my mouth…do you think it was the Bailey’s Irish Creme?
    I will never be satisfied with plain old brownies again.
    I like your new sweet spot, and your new pic. Sweet!

  2. Oh, my gosh, you’re killing me with these photos!! What glorious brownies–and that icing is SO dreamy!!! This is the way my family would like to celebrate St. Patrick’s Day!

    1. Thanks Kaei! The Irish cream in the frosting divided over 12-16 servings is about 1/2 teaspoon or less per serving. But you can always substitute milk instead of the Irish cream, for a total of 3 tablespoons milk in the frosting. Hope that helps! 🙂

  3. These brownies are delicious! If you are looking for a rich chocolate brownie this recipe is for you. I loved the frosting and the Irish Cream being added to both frosting and batter.