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Baileys Irish Cream Brownies

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Baileys Irish Cream Brownies

This is a family recipe for Baileys brownies that I have been serving as a party dessert for years. They are gooey and super sweet. If you have a sweet tooth like me, this recipe is for you. Serve these brownies at your next party — or keep them all for yourself.

Ingredients

  • 2 (18 ounce) packages fudge brownie mix (such as Duncan Hines)
  • 1 cup Irish cream liqueur (such as Baileys)
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 1 cup unsalted butter, softened
  • 5 tablespoons Irish cream liqueur (such as Baileys)
  • 4 cups confectioners' sugar, or as needed

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 ½ x 15 ½-inch jelly roll pan.
  • Make the brownies: Empty both brownie mix packages into a large bowl. Add Irish cream liqueur, oil, and eggs; beat with an electric mixer until smooth. Spread batter into the prepared pan.
  • Bake in the preheated oven until brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Remove from the oven and allow to cool completely, 20 to 30 minutes.
  • While the brownies are cooling, make the frosting: Beat butter in a large bowl until smooth. Add Irish cream liqueur and beat until creamy. Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
  • Spread frosting on cooled brownies. Cut into 30 squares.

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