March 14, 2016
Baileys Brownies!
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Chocolate Chip Baileys Brownies topped with a Chocolate Baileys Ganache – Perfect Chocolate Bake for a Baileys lover!
So it’s currently November, it’s that cosy time of year, and another Baileys recipe is totally necessary, especially after the success of my No-Bake Baileys Cheesecake, Baileys Chocolate Tart, Baileys Cake, and my Baileys Strawberries and Cream Cheesecake I know you will all LOVE these.
I did also think about making something with Guinness, or a different kind of alcohol – but Baileys is the one for me! (Plus my dad had drunk all of the Guinness). (See my Guinness cake!)
The Brownies
These Brownies are very firmly based on my Triple Chocolate Brownies recipe as its so successful and I’ve had so many delicious variations on it such as my Terry’s Chocolate Orange Brownies, Rolo Brownies, Honeycomb Crunchie Brownies and my Kinder Bueno Brownies, that I didn’t want to mess with it.
You really really really do need to stick to using dark chocolate in the base brownie mixture (at least 70% cocoa content) for the best results. It just creates the perfect bake along with being the perfect fudgey texture.
I decided to add in a little Baileys to the actual brownie mix, but I didn’t add too much. I found that if you add far too much, the brownies won’t bake well, or the mixture will split before you carry on… so I settled on 100ml of Baileys.
I find with brownies that they can be a little tricky to bake in an oven that you don’t 100% know. For example, in my old oven.. brownies could take up to 2 hours as my oven was SHOCKING. However, I have realised that 25 minutes at 160ºc fan is IDEAL.
Bake the brownies, let the cool fully, and then let them set in the fridge overnight to ‘set’. You can wait for the brownies to cool, top them with the ganache and then set then overnight to make it easier as well.
The Topping
I did however decide to add something a little extra into this recipe.. a chocolate Baileys ganache frosting. If you want just a Baileys frosting, not an also chocolatey ganache like this, use the recipe from my Baileys Cupcakes.
The ganache is rich, delicious and makes the brownies moister as there is something mushy on it (if that makes sense?) but the brownies are delicious either way.
With a mix of dark chocolate and baileys melted together you get such a luxurious topping to anything, but on these brownies?! Oh my actual days. HEAVEN.
Baileys
I used the regular baileys as I always have it in the house, but you can use any flavour you like – the chocolate one, salted caramel etc – they all work well! And, they are all delicious.
If there are any other creme based liqueurs that you fancy, they are worth trying as well. Other alcohols aren’t as simple as this works based on the creaminess of the baileys.
Baileys Brownies!
Ingredients
Brownies
- 200 g unsalted butter
- 200 g dark chocolate (chopped)
- 4 medium eggs
- 275 g caster sugar
- 100 ml Baileys
- 100 g plain flour
- 50 g cocoa powder
- 200 g milk chocolate chips
Baileys Ganache
- 200 g dark chocolate
- 200 ml Baileys
Instructions
Brownies
- Preheat your oven to 180ºc/160ºfan and line a 9″ square baking tray with parchment paper.
- Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for short bursts until melted.
- Leave to the side to cool to room temperature.
- Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- When whisked, pour the cooled chocolate mix & all of your Baileys over the egg and caster sugar mix and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
- Add the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still being careful to not knock out the air!
- Once combined well, fold through the chocolate chips.
- Pour into your prepared tin and smooth over.
- Bake in the oven for 25-30 minutes, until there is an ever so slight wobble in the middle.
- Once baked, leave to cool in the tin completely.
Baileys Ganache
- Add the dark chocolate and baileys into a jug
- Heat on a low heat in the microwave (or in a pan), and stir often until smooth.
- Spread the ganache onto the brownies and then set the brownies in the fridge overnight for best results.
Notes
- I used normal flavoured Baileys in this recipe, but you could easily use any flavour that you want such as the chocolate one! Or any other alternative Irish alcoholic cream!
- These will last in an airtight container for 1 week, but I very much doubt they will last that long.
- You can just slap on the frosting and then cut the squares, but I wanted mine to look neater as they were for a party!
- I used this 9″ square masterclass tin
- Recipe updated June 2022 - original recipe used a chocolate baileys frosting using 135g unsalted butter, 275g icing sugar, 25g cocoa powder and 3tbsp baileys.
ENJOY!
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J x
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Can I leave out the dark chocolate?
Oh my goodness, what can I say apart from Jane smashes it again😋! I’ve made these brownies twice now and everyone I’ve given them to wants the recipe! they’re everything a Bailey’s Brownie should be, full of chocolate, full of Bailey’s, full of calories and full of taste, they’re not for the faint hearted though as they’re very rich but a little does go a long way! I only made a tiny tweak of replacing the milk chocolate chips for white chocolate chips in the Ganache topping purely because I love white chocolate. Also, I wanted fudgy Brownie so chose the shorter cooking time of 25 minutes which worked a treat. They also freeze incredibly well, just let them defrost and come to room temperature before eating. This Brownie is a definite stayer so thank you Jane for another fabulous recipe🤗xx
CORRECTION TO MY REVIEW ABOVE – It should have read….
“I only made a tiny tweak of replacing the milk chocolate chips for white chocolate chips in the Brownie Mix purely because I love white chocolate……”
Is there any reason these are caster sugar and not light brown sugar like your Mars / Rolo brownies etc? 🙂
I love your recipe but can I ask why do you never put nutrition information on including calories?
It’s rarely accurate as ingredients vary so greatly so I don’t. If people require it, they’d need to work it out themselves using the ingredients they use, and the portion sizes they cut.
Looks good , would the ganache work with white chocolate?
Hi Jane I made this yesterday left to cool.in fridge and today the top has like a creamy marble what did I do wrong with the ganache?
This may be because the ganache has split slightly, but it should be fine once it has set, it will just look a little odd! x
If I use white chocolate for Bailey’s ganache would it be the same amount please
Hi, I made these yesterday with my Granddaughter for end of term teachers gifts. The recipe for ganache states 200 ml bailies. Seemed really runny, didn’t set completely. 200 ml seems an awful lot. Could it be a typo?
Thanks
What chocolate did you use? The measurement is definitely correct but if you changed the chocolate or used a chocolate with a low cocoa percentage this will have caused it not to set x
Can these be made gluten free?
Hiya! I personally have not tried this, however it is definitely worth a go! let me know! x
Hi, Can you use dark rum instead of baileys? Thanks Jo
Could these be made ahead of time and frozen?
Absolutely, you can freeze for up to 3 months! Hope this helps! x
I’d love to make these non alcoholic but wondered if I use an Irish cream flavoured sugar (to give me the flavour) would I omit the 100ml liquid or replace it with something else?
Hiya! I would just leave the liquid out! Hope this helps! x
Could you replace the Baileys with Kahlua or another coffee liqueur?
This is my fave brownies recipe!!! Thank you so much for helping me love baking.
I have tried the Terry’s choc orange, Nutella, creme egg & today I’m trying out the biscoff.
I love how gooey they turn out & usually my oven after 160 degrees & 25 mins-30mins turn out just how I like them.
If I wanted to double this mix for a larger tray, do I keep cooking time of keep the same? Double cooking time seems too long but just wondered if there is any guideline to extra cooking time? Thank you xx
So if you increase any recipe quantities or size, it will take longer. If you doubled but still baked into two trays *of the correct size* it would stay the same. How much you need to increase the recipe by and for how long depends on the tin you are using, but I only bake this in the tin recommended x
I’m wanting to make after eight brownies for Christmas, do you think melting 200g after eights with the butter would work the same as standard dark chocolate?
No definitely not – you NEED to use the dark chocolate correctly as it’s such a vital part of the brownie x
Hi Jane, I’m obsessed with your recipes and have never had a bad bake yet following your recipes, so thank you so much!! Do you think you could add the Bailey’s Chocolate Truffles into the recipe, as an extra level of Baileys? Thank you for sharing all your amazing recipes with us xx
I don’t see why not! Might be best to freeze them first so they stay together a bit more x
Hi Jane, I am in the middle of baking these brownies and used 4 medium eggs instead of 3 large. Having a sneaky look during cooking the brownie looks more like a cake without the crackly top. Have I done something wrong? Thank you
That sounds like it’s over baked x
Hi Jane
Can i use stoke instead of butter?
Yes! You can easily use stork or similar for a brownie!
Hello,
I would like to make these brownies with the salted caramel baileys what would you suggest for the topping?
Thank you for your time 🙂