When liquours are included in baked goods, the flavor doesn’t always make it through to the finished product. This definitely isn’t the case for these boozy Irish Cream Brownies. There is quite a bit of Irish Cream mixed right into the brownie batter, infusing it with flavor. There is also some in the glaze that finishes these off, adding yet another little kick to these grown up brownies.
The brownies themselves have a nice chocolate flavor to them, as well. They are moist and tender, with a texture that falls somewhere between cakey and chewy on the brownie spectrum. There is only a small amount of leavening in the recipe to keep the brownies on the dense side and make sure that they taste more like brownies than cake (which they definitely do!). This recipe was inspired by one I saw that used some artificial Irish Cream flavoring. The real thing is a much better option, taste-wise. It also made more sense for me to use the real thing because, as much as I like Irish Cream, it is so rich that it takes a very long time to finish off a bottle and so I don’t mind using a very generous portion in baking from time to time.
These brownies keep well when they are stored in an airtight container. The glaze is a little on the softer side, so while it does set up, it may soften when the brownies are stored. Cut these into small pieces and serve them with coffee. Coffee will really enhance both the chocolate and the Irish Cream flavors.
Boozy Irish Cream Brownies
1/3 cup butter, room temperature (Irish butter if you have it)
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur (such as Bailey’s)
Irish Cream Glaze
2-3 tbsp Irish Cream liqueur (such as Bailey’s)
1 tbsp cocoa powder
1 cup confectioners’ sugar
Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.
For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled brownies, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the brownies.
Nutmeg NannyMarch 6, 2010
These look perfect for St. Patrick’s Day! Yum 🙂
Cookin' CanuckMarch 6, 2010
I’m always a little frustrated when the taste of the liquor doesn’t come through in the finished product. I’d imagine 1/2 cup of the Irish Cream would fix that. Yum!
JoanneMarch 6, 2010
How perfect for St. Patrick’s day! I made Irish car bomb cupcakes not so long ago with bailey’s buttercream frosting…the bailey’s definitely shone there!
AimMarch 6, 2010
Just a quick question about your recipe, which sounds FAB btw.
In the brownie recipe you’ve got “Irish Cream Liqueur” and in the glaze recipe you’ve got “Bailey’s Irish Cream”. These are the same thing, yes?
Can’t wait to try this one!
NicoleMarch 6, 2010
Aim – Yes, they’re the same thing. I use Bailey’s, but there are some other brands out there and I didn’t want anyone to feel like they couldn’t use another brand if that is what they had on hand!
Sweets By VickyMarch 7, 2010
I loveeee irish cream. I’m guessing this would be SUPER awesome with vanilla bean icecream… just like Baileys with milk. ooooh you’ve got me there!
Heather PeskinMarch 7, 2010
How fabulous! I just love boozy cakes and these are perfect.
PamMarch 7, 2010
I made these last night and my god are they good! The Irish cream flavor is really there and absolutely wonderful. I couldn’t get the glaze to work, but I futzed around with it a bit by adding some milk and it worked eventually.
Kitchen CornerMarch 7, 2010
Yum!! This one looks really good especially with the Irish Cream glaze.
daniMarch 8, 2010
just image what u can do with flavoured Bailey’s!
LauraMarch 8, 2010
Beautiful brownies! I have a question unrelated to your delicious looking creation… I’m interested in starting a very simple baking blog. It looks like blogger and wordpress allow you to start one for free. Do you have any opinions on the two, or another suggestion? Thank you!
PaulMarch 8, 2010
Two-thumbs UP! I let my chef friend bake this for me. WOW! it tastes like heaven. 🙂
sarahMarch 9, 2010
very tasty! I love to cook and to bake and above all chocolate.
But the spring is starting and after the spring comes the summer. That means that I have to regard for what I flue and make sure of my character 🙂
Nicole have you some weight watcher or low fat recipes?
That would be great!
RogerMarch 10, 2010
This recipe was an easy pick to add to my top ten favorite brownie list.
A.March 17, 2010
These brownies ARE delicious but I had to use 4 T of (confession: cheapo off brand) Irish Cream to make the glaze. How does the original have enough liquid??
KarenMarch 17, 2010
These were a big hit with my brother, his wife and his mother-in-law. Like some of the previous replies, there wasn’t nearly enough moisture from only one tablespoon of Bailey’s in the glaze. I used a couple tablespoons of butter and a few drops of milk and a splash of vanilla to thin it out.
Amber Shea (Almost Vegan)March 17, 2010
I just finished making these and they are GREAT! Very lightly-textured (so light I could probably eat the whole pan!), but so Irish creamy and good.
ErikMarch 18, 2010
We tried these last night, I’ll never look at brownies the same way again. Thanks much!
AdrianMay 16, 2010
I was looking for a new type of brownies to make. This might be the one i am looking for my kids.
Sarah at Mr. FoodMarch 7, 2011
Love the glaze on these Irish Cream Brownies! I included this recipe in a post on St. Patrick’s Day desserts on the Mr. Food blog – many thanks 🙂