Irish Cream Brownies

16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Cool 2 hours
Total Time 2 hours 45 minutes

Irish Cream Brownies are perfectly fudgy chocolate brownies flavored with Baileys Irish Cream Liqueur and with a chocolate and Baileys icing.

Easy Brownie and Bar Recipes are great to serve at parties, bring to a bake sale, or enjoy as a family dessert. These Irish chocolate brownies are great because they take the same idea as classic Frosted Brownies and add delicious, boozy Irish Cream for an adult twist.

Irish Cream Brownies four stacked on each other

Classic Irish liqueur makes these chocolatey treats perfect for a St. Patrick’s Day celebration. Irish Cream Brownies get their festive flavor from the Baileys Irish Cream Liqueur mixed into both the batter and the Chocolate Ganache topping. You can easily add some green sprinkles or other festive touches for a grown up St. Paddy’s Day party.

These gooey, melty chocolate brownies are made even more sweet and delicious with the Irish Cream Frosting. The creamy icing is made with melted chocolate, heavy cream, and ¼ cup Irish Cream Liqueur. It’s an easy frosting recipe that you can take and use on more than just these brownies. Try it on a Chocolate Cake or other desserts for a fun Irish spin on your favorite treats.

Irish Cream Brownies batter preparation in bowls collage

Are these brownies kid friendly?

While the boozy flavor from the Baileys makes this dish great for adults, you’ll need to avoid serving them to anyone who can’t have alcohol. Although a percentage of the alcohol will bake out of the brownies while they’re in the oven some will remain, a 35 minute bake time isn’t long enough to get rid of all the alcohol content. On top of that, the icing contains Baileys that isn’t cooked at all. If you want a kid-friendly recipe for St. Patrick’s Day try these Mint Brownies for a fun alternative!

Irish Cream Brownies batter and baked in pan collage

More Fudgy Chocolate Brownies

How to Make Perfectly Chewy Brownies

  • Prep time: To get the recipe started preheat your oven and prep a 9×13 inch baking dish with cooking spray so that the brownies don’t stick to the pan.
  • Brownie Batter: Add water to a medium saucepan and bring it to a boil. Once it’s boiling, take the water off the heat and beat butter and cocoa powder in until well blended. Pour the chocolate mixture into a large mixing bowl. Whisk in the eggs, granulated sugar, Irish cream, and vanilla extract. Continue mixing until the batter is creamy. Add the flour, baking soda, and salt. Mix the flour mixture in until there are no white streaks in the batter.
  • Bake: Pour the Irish Brownie Batter into the prepared pan, and use an offset spatula to spread the batter evenly. Put the pan in the preheated oven to bake for 35-40 minutes. You’ll know the brownies are done when the edges start to become slightly crisp and a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely while you make the icing.
  • Irish Cream Ganache: Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 1 minute, then add the Irish cream. Let the mixture sit for 2 minutes and then stir it. Stir until the icing is smooth and glossy. Spread the ganache over completely cooled brownies. Refrigerate the Irish Cream Brownies for 2 hours to let them set before slicing.

Irish Cream Brownies cut and piled on each other


  • Add-ins: There are lots of mix-ins and toppings you can try out to experiment with this brownie recipe. For some crunchy texture mix chopped nuts, like pecans, almonds, cashews, or macadamia nuts, into the batter. For extra chocolatey brownies, add some chocolate chips. You can add toppings like chocolate shavings, drizzled Caramel Sauce, or powdered sugar.
  • Gluten-free: To make gluten-free Irish Cream Brownies, you’ll need to use a substitute for the all-purpose flour in the recipe. Oat flour, almond flour, or coconut flour would all work nicely, and most will have the conversions on the bag if they are not a 1 to 1 swap.
  • Brownie mix: To speed up this recipe, instead of making brownies from scratch you can use a brownie mix. Just replace part of the water called for on the back of the box with the Baileys Irish Cream. A trick you can use to make brownie mix brownies taste more like they’re from scratch is by exchanging the vegetable oil with melted butter.

Irish Cream Brownies cut one with bite removed

More Fun St. Patrick’s Day Treats

How to Store

  • Serve: Make sure to let the Baileys Brownies cool completely before you slice and serve them so they’ll cut into pieces without breaking apart.
  • Store: You can store these brownies at room temperature or in the fridge. To keep them at room temperature cover them in plastic wrap or tin foil. They’ll stay good in a dry, cool place for 3-4 days. To refrigerate, cover them or transfer to an airtight container and keep in the fridge for 1 week.
  • Freeze: You can freeze Irish Cream Brownies for up to 3 months. Place in freezer safe bag and place parchment paper between layers to keep brownies from sticking together.

Irish Cream Brownies four stacked on each other

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Irish Cream Brownies

Irish Cream Brownies are perfectly fudgy chocolate brownies flavored with Baileys Irish Cream Liqueur and with a chocolate and Baileys icing.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Irish Cream Brownies:

  • 1/4 cup water
  • 2/3 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • 1/4 cup Bailey's Irish cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Irish Cream Ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Cream


Irish Cream Brownies:

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
  • To a saucepan bring water to a boil.
  • Turn off the heat, add in the butter and cocoa powder.
  • Whisk until completely blended.
  • Pour mixture into a large mixing bowl.
  • Whisk in the sugar, eggs, Irish Cream, and vanilla extract until creamy.
  • Add flour, baking soda, and salt until just combined.
  • Pour into a baking dish and spread evenly.
  • Bake for 35-40 minutes.
  • Cool completely.

Irish Cream Ganache:

  • Add chocolate chips and heavy cream to a large microwave-safe bowl and microwave for 1 minute.
  • Add in Irish Cream.
  • Let sit for 2 minutes then stir until smooth and glossy.
  • Spread over brownies and refrigerate for 2 hours before slicing.


Calories: 356kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 151mg | Fiber: 3g | Sugar: 34g | Vitamin A: 343IU | Calcium: 29mg | Iron: 2mg
Keyword: Irish Cream Brownies

Irish Cream Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Just came out of the oven…..trying to control myself from devouring the whole pan! Thanks so much for this recipe!!!

  2. what happens if you do not have Bailey’s Irish cream cuz I do not drink coffee and would not have this in my fridge

    1. Hi Doris ,you can try and replace it with sweetened condensed milk, but I have not tried it that way so I can’t say for sure how well the flavor profile would turn out.

  3. Hi Sabrina! I’m absolutely sure the Bailey’s brownies are a hit and I will be indulging soon! I just wanted to let you know I just received your beautiful cookbook. It is so nice and can’t wait to start cooking with it! All fans of Dinner then Dessert, you won’t be disappointed. Sabrina is the best! Thank you, Sabrina!