Bailey's Irish Cream Brownies

"This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!"
Bailey's Irish Cream Brownies Bailey's Irish Cream Brownies
Bailey's Irish Cream Brownies Bailey's Irish Cream Brownies
Bailey's Irish Cream Brownies Bailey's Irish Cream Brownies
Bailey's Irish Cream Brownies Bailey's Irish Cream Brownies
  • Serves
  • Prep
    20 m
  • Cook
    20 m
  • Ready In
    1 h 10 m
  • Difficulty
  • Nutritions

Method for Bailey's Irish Cream Brownies

  • 1
    Preheat oven to 350 degrees F (175 degrees C).
  • 2
    Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
  • 3
    Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
  • 4
    Spread the batter into the prepared jelly roll pan.
  • 5
    Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
  • 6
    Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
  • 7
    Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.


  • 2 (19.8 ounce) packages fudge brownie mix (such as Duncan Hines®)
  • 1 cup Irish cream liqueur (such as Baileys®)
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup unsalted butter, softened
  • 5 tablespoons Irish cream liqueur (such as Baileys®)
  • 4 cups confectioners' sugar
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