Brownies because…Wednesday. Bailey’s brownies because…St. Patrick’s Day. A few days late, maybe.

The two together because…

Perfection.

I’m not a huge alcohol fan, as I’ve explained before, but I do love Baileys. A lot.

Bailey’s on its own. In ice cream. Bombed with some Guinness. Yup, that’s how I roll.

Anyway, you probably saw that as I set off for the week’s food, I didn’t know what to make for dessert. I knew I’d make something, but felt uninspired. Suddenly, inspiration hit, and I wanted to make something to take to work. I typically make Guinness cupcakes with Bailey frosting around St. Patrick’s Day but, having no Guinness, cream cheese or enough powdered sugar in the house, that was a no-go.

Enter brownies.

To be honest, my favorite brownie recipe isn’t like this at all. My favorite recipe is simple, more crumbly than fudgy, lots of nuts, frosting-free. However, I figured if I was going to do Baileys, I had go to another way.

I borrow the brownie base from my friend S and add my own Irish tweak. Enjoy!

Side note: Somehow, after making these, my kitchen is butter and powdered sugar free for the first time in modern history. I just ran out of baking ingredients. I have lost part of my identity…possibly my soul

Bailey's Brownies

Chrissy

Bailey's brownies consist of a fudgey, brownie base topped with a creamy, luscious frosting with a hint of Bailey's Irish Cream.

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Prep Time 10

Cook Time 30

Cooling time 30

Total Time 1 10

Course Dessert

Cuisine American

Ingredients

For the brownie base

4 ounces unsweetened chocolate
1 cup butter unsweetened
4 eggs large
2 cups sugar granulated
¼ tsp coconut extract
1 tsp vanilla extract
1 cup all-purpose flour or GF flour mix
1 12- ounce package semi-sweet or dark chocolate chips

For the icing

1 ½ cup powdered sugar
2 TB butter unsalted
3-4 TB Irish cream liquor

Instructions

Preheat the oven to 350F.
Melt the chocolate and butter. In a separate bowl, beat the eggs and sugar until thick and yellow.
4 ounces unsweetened chocolate, 1 cup butter, 2 cups sugar, 4 eggs
Slowly add the chocolate mixture to the egg mixture. Add the extracts and stir in the flour. Add the chocolate chips.
¼ tsp coconut extract, 1 tsp vanilla extract, 1 cup all-purpose flour, 1 12- ounce package semi-sweet or dark chocolate chips
Spread batter in a 9 x 13 pan that has been buttered and sugared. Bake for 25-30 minutes. Cool.
While the brownies are cooling, make the frosting. Cream the butter and powdered sugar. Add the Baileys and spread over the cooled brownies.
1 1/2 cup powdered sugar, 2 TB butter, 3-4 TB Irish cream liquor