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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, milk 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!

Chocolate Chip Baileys Brownies topped with a Chocolate Baileys Ganache - Perfect Chocolate Bake for a Baileys lover!
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Category: Traybakes
Type: Brownies
Keyword: Baileys
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Servings: 16 brownies
Author: Jane's Patisserie

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

  • 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!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

16 Comments

  1. Jo Middleton on May 31, 2022 at 10:32 am

    Hi, Can you use dark rum instead of baileys? Thanks Jo

  2. Nikki on February 11, 2022 at 7:49 am

    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?

    • Jane's Patisserie on February 15, 2022 at 3:23 pm

      Hiya! I would just leave the liquid out! Hope this helps! x



  3. Leo on October 29, 2021 at 1:54 pm

    Could you replace the Baileys with Kahlua or another coffee liqueur?

  4. Maria Piponides on March 20, 2021 at 10:18 am

    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.

  5. Sophie on November 19, 2020 at 9:31 pm

    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

    • Jane's Patisserie on November 20, 2020 at 9:14 am

      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



  6. Dino on November 16, 2020 at 10:06 pm

    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?

    • Jane's Patisserie on November 17, 2020 at 8:41 am

      No definitely not – you NEED to use the dark chocolate correctly as it’s such a vital part of the brownie x



  7. Mandy Rigby on November 4, 2020 at 6:53 pm

    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

    • Jane's Patisserie on November 5, 2020 at 9:39 am

      I don’t see why not! Might be best to freeze them first so they stay together a bit more x



  8. Alice on June 27, 2020 at 3:35 pm

    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

  9. Lyn on May 26, 2020 at 5:59 pm

    Hi Jane

    Can i use stoke instead of butter?

    • Jane's Patisserie on May 26, 2020 at 9:10 pm

      Yes! You can easily use stork or similar for a brownie!



  10. Natalie on December 16, 2019 at 3:15 pm

    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 🙂

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