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Normal brownies sometimes just aren't enough. One night I wanted a treat with a bit of edge, so these Baileys brownies were born. I tried a bunch of times before I finally nailed the mix of Irish cream and chocolate, but layering the Baileys in the brownie, the frosting, then the ganache? Wow, that hit the spot.
Last week at a dinner get-together, the host actually stashed away a couple pieces for herself. You know a dessert is good when people sneak extras.
Irresistible Ingredients
- Box Brownie Mix: Just pick your favorite box and we'll dress it up
- Baileys Irish Cream: Adds that creamy, smooth kick
- Quality Chocolate Chips: Semi-sweet makes these pop
- Heavy Cream: What you need for silky ganache
- Good Butter: For perfect, fluffy frosting
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Baking Your Brownies
Building the Brownie Layer
- Instead of water in the mix, use Baileys. It's a total game-changer:
- Suddenly, boxed brownies taste way more grown-up.
Buttercream Bliss
- Let the brownies cool off all the way (seriously, no shortcuts), then beat up your Baileys buttercream. Start with really soft butter and sprinkle in powdered sugar slowly. Pour in the Baileys bit by bit:
- We want frosting, not a drink.
Ganache Goodness
- Gently warm your cream and Baileys, then pour them over the chocolate chips. Let ’em hang out together for a few minutes. When you stir, it’ll be so smooth and shiny:
Layer Perfection
- Let every layer chill before adding the next. Think of it like stacking a tiny cake:
- You need each bit to solid up.
I rushed the layering my first time and got a swirl of everything. Turns out, waiting makes them look and taste a million times better.
Temperature Wisdom
Don’t let your ganache get too hot or it’ll turn the frosting to soup. Too cold? It won’t spread the way you want.
How to Serve
Make the slices small—these are rich! Goes great with a mug of coffee or more Baileys if you’re feeling fancy.
Mix It Up
Try swapping in a different liqueur, stir in some instant espresso, or color the icing green for a festive vibe.
Long-Lasting Treats
Store sealed up for four or five days. If you have leftovers, toss ’em in the freezer—they hold up great.
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These have turned into my signature treat for parties and birthdays. They take something classic and make it totally unforgettable with just a bit of Baileys magic.
Recipe FAQs
- → Can I cut back on Baileys?
- Totally! Use it in just one or two of the layers. The buttercream layer offers the strongest Baileys kick.
- → Does the dessert still include alcohol?
- The brownie layer loses most alcohol when baked, but the buttercream and chocolate topping will still carry some.
- → Any tips for knowing they’re done baking?
- Stick a toothpick in; it should have a few soft crumbs clinging to it, not raw batter.
- → Can I prep these in advance?
- Absolutely! Just make sure the brownies cool down entirely. Warm brownies will ruin the buttercream.
- → What’s the best way to serve these?
- They’re great on their own, but you can add whipped cream or a scoop of ice cream for even more of a treat.