A rich and fudgy brownie topped with a fluffy layer of Baileys buttercream and thick dark chocolate ganache. These Irish cream fudge brownies are the ultimate chocolate lover’s dessert for grown ups!
- 1 stick (1/2 cup) unsalted butter
- 2/3 cup dark chocolate (I use 70% cocoa, for a sweeter flavor use semi-sweet chocolate)
- 1/4 cup Bailey’s Irish cream
- 1/4 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla
- 1 cup all purpose flour, spooned and leveled
- 1/4 cup Dutch process unsweetened cocoa
- 1/2 tsp kosher salt
- 1/2 cup semi sweet chocolate chips
For Irish Cream Buttercream
- 3/4 stick unsalted butter, room temperature
- 1 TBSP brown sugar
- 1 1/2 cups confectioner’s sugar, sifted
- 1 TBSP Bailey’s Irish Cream liqueur
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 TBSP heavy cream
- 1/2 cup dark chocolate, finely chopped
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- Spray a 8 x 8 inch baking pan with non-stick baking spray and line with parchment paper. Set aside.
- In a medium saucepan over medium low heat, melt together the butter and dark chocolate. Stir often and do not let the mixture get too hot. Remove from heat as soon as the chocolate is melted and smooth.
- Add the Bailey’s Irish Cream, granulated sugar, brown sugar, eggs and vanilla. Mix well with a whisk or spatula.
- Add the flour, cocoa powder and salt. Mix until just combined. Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and use an offset spatula to level the top, gently pushing the batter into the corners of the pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the pan comes out with moist crumbs attached. Batter should not be raw in the center.
- Remove the pan from the oven and allow to cool completely before adding the buttercream.
For Irish Cream Buttercream
- Once the brownies are cool, add the butter and brown sugar to the bowl of stand mixer fitted with the paddle attachment. Mix on high speed until fully incorporated and creamy.
- Add one half of the confectioner’s sugar and beat on low speed until incorporated. Add the remaining half of the sugar and beat on medium high speed for 2 minutes until light and fluffy.
- Add the Bailey’s Irish Cream, vanilla, salt and heavy cream. Beat on medium speed for 30 second and then increase the speed to high and beat for 3-4 minutes until light and fluffy.
- Use an offset spatula or table knife to spread the buttercream evenly over the cooled brownies. Place the frosted brownies in the fridge to set for one hour.
- Chop the chocolate and place it in a heat safe bowl.
- In a small saucepan over medium low, heat the heavy cream until it begins to bubble at the edges. Do not boil. Once simmering, remove from heat and pour the hot cream over the chocolate.
- Allow the mixture to sit for 3 minutes and then stir well with a whisk until smooth and glossy.
- Pour the ganache over the chilled buttercream and use an offset spatula to spread it evenly across the top, covering the buttercream completely.
- Place the brownies back in the refrigerator for 2 hours to chill. To removed the brownies, gently pull up on the parchment paper over hanging the sides of the pan and cut the brownies into 16 even squares using a sharp knife. For best results, rinse the knife under warm water and wipe with a dish towel between each cut.
Original recipe by Sugar Salt Magic.
Brownies may be frozen tightly wrapped for up to 3 months.
For a non-alcoholic version of these brownies, omit the Bailey’s Irish Cream.