Best Baileys Brownies Recipes

STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
• Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
• Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
• Pour batter into the prepared pan.
• Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
• Allow brownies to cool for 1 hour at room temperature.
• Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
• Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

BAILEYS CHEESECAKE-MARBLED BROWNIES RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray. For the Cheesecake Batter In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside. For the Brownie Batter In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.) In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix. Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)

BAILEYS BROWNIES

Steps:

• 1. Heat oven to 350. Prepare an 8x8 pan by lining with tin foil and spraying lightly with cooking spray.
• 2. Put chips and butter in a medium microwave safe bowl and microwave on high in 30 second intervals (stirring after each) until chocolate is melted. Set aside to cool.
• 3. Mix flour, cocoa powder, espresso powder, salt and baking soda and set aside.
• 4. When chocolate/butter is slightly cool, add eggs, sugar, Baileys and vanilla.
• 5. Then stir in the dry ingredients.
• 6. Spread mixture evenly into the prepared pan and bake for 18 - 20 minutes, until a toothpick comes out clean.
• 7. When cool, you can dust with powdered (confectioners) sugar, if desired.

BAILEYS BOOZY BROWNIES

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a large bowl combine the brownie mix and the espresso, whisking to combine.
• In a separate small bowl, add the Bailey's, vegetable oil, and eggs, beating to combine.
• Pour the liquid mix into the brownie mix and stir until combined.
• Pour the brownie batter into a prepared baking dish.
• Bake for approximately 35-40 minutes or until a toothpick comes out clean (baking time will vary based on the size of the dish, refer to the brownie box instructions for exact time - I love to use our individual brownie baking tray and that usually takes about 35 minutes to cook through).
• Garnish with a dollop of whipped cream and a maraschino cherry (if desired).
• Enjoy!
• You can store the brownies in an airtight container or Ziplock bag at room temperature. When stored this way, the brownies can easily last a week.
• We love these fresh out of the oven or warmed up and served with ice cream, but they are just as delicious when cooled down to room temperature.
• You can use your family's favorite brand of brownie mix. I love using Ghirardelli's Double Chocolate Premium Brownie Mix because the chocolate is soooo good and pairs very well with the espresso and Bailey's.