Bailey's Brownies with Irish Cream Ganache

A stack of baileys brownies with whipped Irish cream ganache and chocolate drizzle in front of a Baileys bottle and a glass of Irish cream.

Bailey's Brownies with Irish Cream Ganache

These baileys brownies stir Irish cream right into a fudge brownie base, then top the slab with a whipped Baileys chocolate ganache and a dark chocolate drizzle.

Course Dessert

Cuisine American

Keyword Baileys Brownies

Prep Time 15

Cook Time 25

Chill Time 1

Servings brownies

Calories 414kcal

Author Jason Decker

Ingredients

For the brownies:

1 box fudge brownie mix or your favorite brownie mix
3 tablespoons Bailey's Irish Cream
1/2 cup vegetable oil
2 large eggs

For the Bailey's ganache:

12 ounces semi-sweet chocolate chips
4 ounces Bailey's Irish Cream
2 ounces heavy cream
2 tablespoons melted dark chocolate melting wafers to serve, optional

Instructions

Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper or spray with baking spray and set aside.
Place the fudge brownie mix, Irish cream, vegetable oil, and the eggs into a large bowl. Mix the ingredients per the directions on the back of the box.
1 box fudge brownie mix, 3 tablespoons Bailey's Irish Cream, 1/2 cup vegetable oil, 2 large eggs
Smooth the brownie batter into the prepared baking dish.
Bake for 22-25 minutes or until a toothpick inserted 2 inches from the side of the baking dish comes out mostly clean, a few crumbs are okay but if there is any wet batter, they need to be baked longer. Or bake per the directions on the back of the box. Let them cool completely in the baking dish.
While the brownies are baking, make the ganache by placing the semi-sweet chocolate chips into a heat-proof bowl, and setting them aside.
12 ounces semi-sweet chocolate chips
Place the Baileys and heavy cream into a small pot on the stove over medium-low heat, occasionally stirring until it just comes to a simmer. Pour the mixture over the chocolate chips and cover the bowl. Let it sit for 5 minutes.
4 ounces Bailey's Irish Cream, 2 ounces heavy cream
Whisk the ganache until smooth. Let the ganache sit at room temperature until it is firm. You can also place it in the fridge for about 1 hour until firm.
Place the firm ganache into a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment and whip until it becomes light and fluffy, about 3 minutes.
Lift the brownies out of the baking dish with the parchment paper and spread the ganache evenly over the brownies.
Cut the frosted brownies into servings, then drizzle with the optional melted dark chocolate and serve once the chocolate is set.
2 tablespoons melted dark chocolate melting wafers

Notes

This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. If halving the recipe, add it to a 9×9 or 8×8 baking dish, and cook time may vary.
Tons of custom options, see my tips above on that.
Store-bought brownie mix is used for this recipe, but you can use your favorite homemade brownies instead.
The dark chocolate drizzle is optional.
This keep and freeze well, see my tips above on how to store.
I do not recommend serving to anyone but adults of drinking age.

Nutrition