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Chocolate Chip Baileys Brownies topped with a Chocolate Baileys Frosting – Perfect Chocolate Bake for St Patrick’s Day!


So its St Patrick’s Day in 3 days time, and another Baileys recipe is totally necessary. I thought about making something with Guinness, or anything else, but Baileys is the one for me (and my mum has drunk all the Guinness)

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 that I didn’t want to mess with it. 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 did however decide to add something a little extra into this recipe.. a Chocolate Baileys Buttercream Frosting. If you want just a Baileys frosting, not an also chocolatey one, use the recipe from my Baileys Cupcakes. The frosting is light and makes the brownies moister as there is something mushy on it (if that makes sense?) but the brownies are delicious either way.

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, this recipe & my new oven work very well together. My advice is to check the brownies at 25 minutes, but chances are they won’t be quite done.. you can check them with a skewer like a cake, but sometimes they can take quite a bit longer. So don’t be scared – these brownies are worth it.

After the success of my No-Bake Baileys Cheesecake, I know you will all LOVE these.


This recipe makes 16 Delicious Brownies!


For the Brownies
– 195g Unsalted Butter
– 195g Dark Chocolate, chopped ip
– 3 Large Eggs
– 275g Caster Sugar
– 125ml Baileys
– 90g Plain Flour
– 35g Cocoa Powder
– 200g Milk Chocolate Chips

For the Topping
– 135g Unsalted Butter, softened
– 275g Icing Sugar
– 25g Cocoa Powder
– 3tbsp Baileys



1) Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.

2) Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

3) 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! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

4) When whisked, pour the cooled chocolate mix & Baileys over eggs 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! Sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!

5) Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-35 minutes! Once baked, leave to cool in the tin completely.

6) Once cooled, cut the brownies into the portion sizes you want, I made 16 squares – With a stand mixer beat the butter till soft & supple like you would for buttercream (as it is buttercream!) and add the Icing Sugar in 1/3 at a time till combined and beat for about 5 minutes. Whilst beating, beat in the cocoa powder & Baileys and keep beating the frosting for a further few minutes.

7) Pipe on the frosting how you like, and add a few cute sprinkles – enjoy!


Tips and Ideas

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!



Find my other Brownie & Baileys Recipes on my Recipes Page!

You can find me on:

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.


  1. 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.

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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!

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


    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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