Add a kick of whiskey to your favorite comfort food with this recipe for Baileys Irish Cream Coffee Brownies. Boozy and fudgy and easy to make, these brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.
In my last blog post, I nominated Bailey’s for president. That didn’t go well. When Trump found out he had stiff competition from a stiff drink, he demanded to see Baileys’ birth certificate. Trump’s first birther scandal targeted Barack Obama, a black president. His latest target is a black bottle of whiskey.
I’m sensing a dark trend.
Discrimination isn’t stopping Baileys from running for president but, unfortunately, the Fourteenth Amendment is. Trump was right; Baileys isn’t a natural-born-citizen it’s Irish born. Baileys will never lead America but it still leads the world in liqueur sales year after delicious year. And you know who deserves the credit? Dairy cows. Seriously, Baileys Irish Cream is so authentic that it’s only made with milk from Irish cows.
They know they’re Irish because they moo with a brogue accent.
Those Irish cows are doing something right because Baileys tastes amazeballs with everything under the sun: from ice cubes, hot chocolate, ice cream and cheesecake to my personal favorite: frosted brownies.
There’s nothing like adding a kick of whiskey to the ultimate comfort food. That’s why you need this recipe for Baileys Irish Cream Coffee Brownies in your life. Boozy and fudgy and easy to make, these brownies get a double dose of Baileys from the coffee-infused batter and the whipped cream frosting.
What the fudge are you waiting for? You’re just one bowl and a bottle of Baileys away from brownie bliss.
- 8 Tbsp unsalted butter melted
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/4 cup Baileys Irish Cream
- 2 tsp vanilla pure
- 2 large eggs room temperature
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt fine
- 3/4 cup all-purpose flour unbleached
- 1 Tbsp instant coffee granules
- 1 cup chocolate chips
Baileys Whipped Cream
- 1 cup heavy cream
- 4 Tbsp powdered sugar
- 4 Tbsp Baileys Irish Cream
- Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment and set aside.
- In a large bowl, whisk together melted butter, both sugars, Baileys and vanilla until combined.
- Add eggs one at a time, whisking vigorously until well combined.
- Stir in cocoa powder, salt, flour and instant coffee until just combined.
- Fold in chocolate chips.
- Spread batter into prepared pan and level with a rubber spatula. Bake for 25 to 30 minutes or until a tester inserted into center of brownies comes out with a few moist crumbs. Do not overbake.
- Place brownie pan on a wire rack and cool completely at room temperature.
- Frost with whipped cream then cover and store brownies in the refrigerator up to 1 week. Bring to room temperature before serving.
Baileys Whipped Cream
- Combine heavy cream, powdered sugar and Baileys in a large bowl and whip with an electric mixer until stiff peaks form. Spread onto brownies in an even layer.
- To drizzle with chocolate, melt 1/2 cup of chocolate chips with 1/4 cup of Bailey and stir until smooth. Drizzle over brownies.
- I used Ghirardelli 60% Cacao Dark Chocolate Chips but feel free to substitute semi-sweet or milk chocolate chips.
- Always bake brownies in a shiny metal pan. Glass and stoneware pans are not recommended for brownies due to their prolonged bake times.
- To check for doneness insert a toothpick into center of brownies. A few moist crumbs on the toothpick means the brownies are ready to be removed from the oven. If the batter is still wet then bake and check again in one minute increments. Take care to avoid overbaking.