Decadent Baileys Brownies Recipe

Ingredients

Dry Ingredients

• 3/4 cup all‑purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1/4 teaspoon salt

Wet Ingredients

• 8 ounces bittersweet dark chocolate, chopped
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup Baileys Irish Cream
• 1 teaspoon pure vanilla extract

Add‑Ins & Topping

• 1/2 cup semi‑sweet chocolate chips
• 2 tablespoons Baileys (for glaze)
• 1 tablespoon powdered sugar (optional, for dusting)

Instructions

Mixing Wet Ingredients

1. Whisk Sugar & Eggs. In a large mixing bowl, whisk together 3/4 cup granulated sugar and 2 large eggs until the mixture lightens in color and becomes slightly frothy. This step incorporates air, contributing to a tender crumb.
2. Incorporate Baileys & Vanilla. Stir in 1/3 cup Baileys Irish Cream and 1 teaspoon vanilla extract. The alcohol evaporates slightly during baking, leaving behind its buttery, caramel notes without making the brownies soggy.
3. Blend Chocolate Base. Gently fold the melted chocolate‑butter mixture into the egg‑sugar blend, using a rubber spatula. Mix just until combined; over‑mixing can cause the brownies to become cakey instead of fudgy.

Combining Dry Ingredients

1. Sift & Mix. In a separate bowl, sift together 3/4 cup all‑purpose flour, 1/2 cup cocoa powder, 1 teaspoon espresso powder, and 1/4 teaspoon salt. Sifting removes lumps and ensures even distribution of cocoa and espresso, which intensify the chocolate flavor.
2. Fold Into Batter. Sprinkle the dry mixture over the wet batter and gently fold until just incorporated. The batter should be thick and glossy; stop mixing as soon as there are no streaks of flour.
3. Add Chocolate Chips. Fold in 1/2 cup semi‑sweet chocolate chips. These melt slightly during baking, creating pockets of extra chocolatey goodness.

Baking & Glazing

1. Transfer & Smooth. Pour the batter into the prepared pan, spreading it evenly with the spatula. The overhang of parchment will make lifting the brownies out later a breeze.
2. Bake. Place the pan in the middle rack and bake for 25‑30 minutes. The edges should look set while the center retains a slight wobble; a toothpick inserted near the edge should come out with a few moist crumbs.
3. Prepare Glaze. While the brownies bake, melt 2 tablespoons Baileys with 1 tablespoon unsalted butter in a small saucepan over low heat. Stir until smooth and glossy.
4. Glaze & Cool. Once baked, remove the pan and immediately drizzle the warm Baileys glaze over the top, using a spatula to spread it evenly. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang.