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Close-up of Irish cream brownies cut into squares with a glossy chocolate glaze, stacked on parchment paper, showing a dense fudgy texture with coffee drinks in the background.

Irish Cream Brownies Soft Chocolate Dessert Recipe - Fudgy Treat With A Silky Twist

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Irish-inspired
Servings 16 Brownies

Ingredients
  

  • For the brownies:
  • 1/2 cup (115 g) unsalted butter
  • 4 oz (115 g) semisweet chocolate, chopped
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup (60 ml) Irish cream liqueur (such as Baileys)
  • 1/2 cup (60 g) all-purpose flour, spooned and leveled
  • 1/4 cup (25 g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp fine sea salt
  • 1/2 tsp instant espresso powder (optional, enhances chocolate)
  • 1/2 cup (85 g) chocolate chips or chunks (optional, for extra gooey pockets)
  • For the Irish cream glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp Irish cream liqueur
  • 1 tbsp unsalted butter, melted
  • Pinch of fine sea salt

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  • Melt chocolate and butter: In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool 3–4 minutes so it’s warm, not hot.
  • Whisk in sugars: Add granulated and brown sugar to the warm chocolate mixture. Whisk until glossy and combined.
  • Add eggs and flavor: Whisk in eggs one at a time until the batter looks thick and shiny. Stir in vanilla and 1/4 cup Irish cream.
  • Fold in dry ingredients: Sift flour, cocoa, salt, and espresso powder into the pot. Fold gently with a spatula just until no dry streaks remain. If using, fold in chocolate chips.
  • Bake: Spread batter evenly in the prepared pan. Bake 22–28 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake.
  • Cool completely: Set the pan on a rack and cool fully, about 1–1.5 hours. Lift out using parchment and transfer to a board.
  • Make the glaze: In a bowl, whisk powdered sugar, melted butter, a pinch of salt, and 2 tbsp Irish cream. Add up to 1 more tablespoon Irish cream to reach a slow-drizzle consistency—thick but pourable.
  • Glaze and set: Spread glaze over cooled brownies. Let it set 20–30 minutes before slicing into 16 squares.