Baileys Brownies

I stumbled on these triple-layer treats while experimenting with leftover Baileys after a holiday party. The combo of fudgy brownie base, Irish cream frosting and chocolate ganache is incredible. They look fancy but use shortcuts that make them doable even on busy weeknights. I've brought these to countless gatherings and always come home with an empty container and requests for the recipe.

Brownie Magic

• They look super impressive despite using boxed mix as the secret base
• The Irish cream adds this amazing flavor that regular brownies just don't have
• You can make them a day ahead, which is perfect for entertaining
• Each bite gives you three distinct textures in one perfect square

Last Christmas my father-in-law (who "doesn't do desserts") ate three while standing at the kitchen counter. When I packed up leftovers, he actually asked if he could keep the remaining squares! Now these brownies are requested at every family gathering - my sister-in-law texted at midnight asking what my secret was.

Key Players

• Boxed brownie mix saves time without sacrificing taste. I've tried scratch versions and honestly? No one could tell the difference.
• Salted butter in the frosting cuts through the sweetness perfectly. Don't substitute unsalted.
• Baileys Irish Cream goes in all three layers for that amazing flavor. The alcohol mostly bakes out in the brownies but stays in the frosting and ganache.
• Heavy cream creates the perfect texture in both the buttercream and ganache. Don't try to use milk or half-and-half.
• Semi-sweet chocolate balances the sweetness of the other layers. I've tried milk chocolate and it makes the whole thing too sweet.

I learned about using Baileys in the brownie mix by accident when I was low on water. That happy mistake completely transformed an ordinary box mix into something special. Now I keep a small bottle just for baking - it's amazing what difference it makes.

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Step-by-Step Instructions

Prep Work

Preheat your oven according to the brownie box. Line an 8x8 pan with parchment, leaving extra hanging over two sides as handles. Don't skip the parchment or you'll never get these out intact!

Mix Twist

Make the brownie batter following the box but replace the water with Baileys. This subtle swap makes all the difference. Pour into your lined pan and spread to the corners.

Careful Baking

Bake as directed but start checking 3 minutes early. They should be slightly underdone with a few moist crumbs on your toothpick. Overbaked brownies make the whole thing dry and crumbly.

Full Cooling

Let brownies cool completely before frosting. I mean completely cool - at least an hour. Impatience here ruins everything when the buttercream melts into a sad puddle.

Creamy Middle

Beat softened butter and vanilla until fluffy. Gradually add sifted powdered sugar, then slowly pour in the Baileys. Add heavy cream one tablespoon at a time until you get a smooth, spreadable frosting.

Even Layer

Spread buttercream evenly over cooled brownies. An offset spatula makes this so much easier. Try to get it as smooth as possible since it'll show through the ganache.

Quick Freeze

Place the frosted brownies in the freezer while you make the ganache. This sets the buttercream so the warm ganache won't melt it. Don't skip this step!

Ganache Prep

Heat cream and Baileys until just simmering. Pour over chocolate chips and let sit untouched for 3-4 minutes, then stir gently until smooth and glossy.

Final Topping

Pour ganache over the chilled buttercream layer and gently spread to the edges. Let set completely before cutting - about an hour at room temp or 15 minutes in the fridge.

Clean Slicing

Lift the entire brownie out using the parchment handles. Cut with a sharp knife, wiping between slices for the cleanest edges that show off all three beautiful layers.

Good to Know

• There's still alcohol in the frosting and ganache - not enough to notice, but worth mentioning
• These taste much better at room temperature than cold from the fridge
• The brownies actually improve after a day as the flavors meld together

The first time I made these, I didn't freeze the buttercream before adding ganache. The layers swirled together in a marbled mess. Still tasted amazing but didn't have those perfect distinct layers. I've learned that patience makes all the difference with these treats.

Serving Style

Arrange squares on a simple white plate for the most impact - the layers really pop against white. For casual gatherings, I just set them out on a wooden board. They pair perfectly with coffee after dinner, or with a tiny glass of Baileys if you're feeling fancy.

Flavor Switch

Try other Baileys flavors like Salted Caramel or Espresso for an easy variation. During holidays, add a drop of peppermint extract to the buttercream and sprinkle crushed candy canes on the ganache before it sets. For chocolate lovers, fold mini chips into the brownie batter for extra texture and chocolate flavor.

Fresh Keeping

Store in an airtight container in the fridge for up to 5 days. Let them sit out for 15 minutes before serving for the best texture and flavor. These freeze surprisingly well - wrap individual squares in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge.

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Baker Tricks

• Run your knife under hot water and wipe dry between cuts for perfect edges
• If your ganache looks grainy, add a teaspoon of warm cream and stir gently
• The brownie edges get slightly hard after refrigeration - trim them off before serving for the most tender texture

I've made these Baileys brownies for birthdays, potlucks, and just because it's Friday. There's something about that combo of fudgy brownie, creamy buttercream, and snappy ganache that makes them irresistible. My husband knows that when he sees the Baileys come out of the cabinet, these brownies are happening - and he better grab one quick before they disappear. They're worth every calorie!

Frequently Asked Questions

→ Can I make these brownies without alcohol?

Yes! Simply substitute the Baileys with an equal amount of heavy cream in the frosting and ganache layers. For the brownies, follow the box instructions with water instead of Baileys. You can add 1 teaspoon of coffee extract to maintain a similar flavor profile.

→ How much alcohol is actually in these brownies?

The alcohol content is minimal. The Baileys in the brownie layer is baked, which reduces the alcohol. The buttercream and ganache layers contain small amounts (2 tablespoons each) that are distributed throughout the entire batch, resulting in a very small amount per serving.

→ Can I use homemade brownies instead of a box mix?

Absolutely! Any fudgy brownie recipe that fits an 8x8 pan will work perfectly as the base layer. Simply prepare and bake your favorite brownie recipe, then follow the instructions for the buttercream and ganache layers.

→ How should I store these brownies?

Store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15-20 minutes before serving for the best texture and flavor. They can also be frozen for up to 3 months.

→ Can I use a different flavor of Irish cream liqueur?

Definitely! There are many flavored varieties of Baileys and other Irish cream liqueurs available, such as salted caramel, espresso, or vanilla cinnamon. Any of these would work well in this recipe and create a unique flavor variation.

→ Why do you freeze the brownies before adding the ganache?

Freezing the frosted brownies helps the buttercream layer firm up, which prevents it from melting or mixing with the warm ganache. This ensures you get distinct, beautiful layers in your finished brownies.