Baileys Brownies with Ganache

Baileys Brownies are your new go-to when you want old-school chocolate comfort with a kick of grownup indulgence. These brownies start with a fuss-free box mix and get leveled up with Baileys Irish Cream woven through each layer from the fudgy base to a cloudlike buttercream and gorgeous ganache. When I first made these for a book club night, every single person went home with the recipe.

The first time I made these Baileys Brownies I swapped in Baileys for the water in the mix and I could not believe what a game changer it was. Now I make them for every holiday gathering and there are never leftovers.

Ingredients

• Brownie mix box plus eggs oil water as needed: makes these fast and foolproof choose a good quality mix for best results
• Baileys Irish Cream: adds iconic smooth flavor use the original or try a seasonal variant for something new
• Salted butter: gives the buttercream rich depth always go for high butterfat brands
• Powdered sugar: makes the frosting fluffy and smooth sift it for the best texture
• Vanilla extract: rounds out the sweet flavors pick pure vanilla whenever you can
• Heavy whipping cream: brings lush texture to the frosting and ganache use cream with high fat content for extra silkiness
• Semi sweet chocolate chips: create a glossy ganache the better the chocolate the richer the finished treat

Step-by-Step Instructions

Prepare the Brownie Base:

Mix the brownie batter according to the box instructions in a large bowl. For an extra kick, replace the water with an equal amount of Baileys Irish Cream. Spread the batter evenly into a parchment-lined eight inch square pan. Bake as directed until a toothpick comes out with fudgy crumbs. Let brownies cool completely in the pan. This prevents melty buttercream later.

Make the Baileys Buttercream:

Beat softened salted butter in a mixing bowl until creamy and pale. Beat in vanilla extract and gradually add sifted powdered sugar in a few additions. Slowly drizzle in Baileys Irish Cream. Add heavy cream one tablespoon at a time while beating until the frosting is fluffy and holds soft peaks.

Frost the Brownies:

Dollop the buttercream on top of the completely cooled brownies. Use an offset spatula to spread in a thick even layer from edge to edge. Place the pan in the freezer while you prepare ganache. This prevents the layers from running together.

Prepare the Ganache:

Heat heavy cream and Baileys Irish Cream in a heatproof bowl until the mixture is just starting to simmer. Pour the hot cream mixture over semi sweet chocolate chips. Let sit untouched for a few minutes for the chocolate to soften. Stir patiently until a smooth shiny ganache forms.

Top with Ganache:

Spread the warm ganache gently over the cold buttercream. Smooth to the edges with a spatula. Let it set at room temperature or in the fridge until firm enough to cut into neat squares.

Serve and Enjoy:

Lift the brownies out of the pan with the parchment. Cut into squares with a sharp knife wiping the blade between cuts for clean edges. Serve immediately for that perfect texture.

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My favorite part is the Baileys buttercream. It is so pillowy and grownup and I keep thinking of ways to use it on other desserts. The first time my mom tasted these she immediately asked for the secret to the frosting and insists it is better than any bakery.

Storage Tips

Store the brownies in an airtight container in the fridge for up to five days. For longer keeping place individual squares between layers of parchment in a plastic container and freeze for up to three months. Bring to room temperature before serving for the best texture. If you want an even fudgier bite let them sit out for ten minutes.

Ingredient Substitutions

Try using espresso or coffee liqueur in the frosting and ganache for a twist. If you need them alcohol free skip the Baileys and use Irish cream flavored coffee creamer instead. Swap in dark chocolate chips if you love extra intense chocolate or use unsalted butter in the frosting then add an extra pinch of salt.

Serving Suggestions

Cut the brownies into small squares for a rich after dinner sweet. Pair them with a cup of strong coffee or serve with ice cream for a sundae. These also make fun bite sized treats for brunch or cocktail parties. Dress them up with a sprinkle of flaky sea salt or a drizzle of white chocolate before serving.

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Cultural and Historical Context

Baileys Irish Cream was first invented in the nineteen seventies and has become a favorite ingredient for desserts around the world. Using it in brownies is a classic way to add a grownup twist to familiar favorites. This treat brings together traditional chocolate comfort and modern flavors that everyone loves.

Frequently Asked Questions

→ Can I substitute Baileys Irish Cream with another liqueur?

Yes, other cream liqueurs like Kahlua or Amarula can be used, though the flavor will vary slightly from the original.

→ How do I store these brownies for freshness?

Keep them in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving for best texture.

→ Can I make the brownies without alcohol?

Absolutely. Replace Baileys with additional cream or milk, and add a splash of vanilla for flavor.

→ What is the best way to achieve smooth buttercream?

Use softened butter and sifted powdered sugar, then beat thoroughly and add cream gradually for a fluffy, smooth consistency.

→ How do I ensure ganache sets properly?

Let the ganache cool at room temperature or refrigerate briefly until firm before slicing for clean-cut brownies.