Bailey’s Irish Cream Brownies
These decadent brownies combine rich chocolate flavors with a hint of Irish cream liqueur, offering a unique dessert experience perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter Helps control saltiness and yields a richer taste.
- 2 cups granulated sugar Provides balanced sweetness.
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Bailey’s Irish Cream Can be substituted with non-alcoholic alternatives.
- Powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Fold in the Bailey’s Irish Cream until evenly incorporated.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Let the brownies cool completely in the pan. Dust with powdered sugar, cut into squares, and enjoy!
Notes
Store brownies in an airtight container at room temperature for 3-5 days or freeze individually for up to three months.