Best Bailey's Brownies Recipe

Bailey's Brownies with Irish Cream and whipped ganache topping are improved box mix recipes. Suitable year-round! 


For the brownies: – 1 box fudge brownie mix or your favorite brownie mix – 3 tablespoons Bailey's Irish Cream – 1/2 cup vegetable oil – 2 large eggs For the Bailey's ganache: – 12 ounces semi-sweet chocolate chips – 4 ounces Bailey's Irish Cream – 2 ounces heavy cream – 2 tablespoons melted dark chocolate melting wafers to serve, optional



Preheat oven to 350°F. Place a 9x13 baking dish with parchment paper or baking spray and set aside.  


Add fudge brownie mix, Irish cream, vegetable oil, and eggs to a large bowl. Mix ingredients following instructions on the box back.  


Spread brownie batter in the dish. Bake for 22–25 minutes or until a toothpick inserted 2 inches from the side of the baking dish comes out largely clean.   


A few crumbs are alright, but moist batter requires longer baking. Follow the box back instructions to bake. Finish cooling in the baking dish.   


Making the ganache: Place the semi-sweet chocolate chips in a heat-proof bowl and put aside while the brownies bake.  


Place Baileys and heavy cream in a small pot on medium-low heat and whisk periodically until it simmers. Cover the bowl and pour the mixture over chocolate chunks. Wait 5 minutes.   


Whisk ganache smooth. Leave ganache at room temperature to harden. Alternatively, refrigerate it for an hour until firm.  


In a large bowl, whip the hard ganache with an electric hand mixer or stand mixer with the whisk attachment for 3 minutes until light and frothy.   


Remove the brownies from the parchment-lined baking dish and spread ganache on top.  Dish out the frosted brownies, drizzle with optional melted dark chocolate, and serve when set.


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