Bailey’s Brownies

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I have spent the better part of my time after Thanksgiving worrying, stressing, listing, scratching out and listing again all the things that need to be accomplished before Christmas gets here.

Christmas shopping usually begins on black Friday. Then it’s a mad dash to get everything on our list in the 3 weekends before Christmas, stop at 3 million stores until we have 80% of what we need then decide to “screw it” and buy the rest online (ok that last part might just be me), throw a party for our friends (or friendsmas, as I call it) to get together, wrap gifts, bake enough crap to kill a small horse, box and send everything off, have Christmas with my family on Christmas Eve, leave super late, sleep for a whopping 4 hours, and the get on the road out of town to spend Christmas with the in-laws.

Stressssssss, major.

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During these times I tell myself that pouring a stiff drink would be totally ok, encouraged even. But I never end up reaching for the mini bar we have collecting above our cabinets.

Instead I reach for brownies. And by “reach for” I really mean to say bake some. Because I don’t keep brownies on hand (too dangerous, you understand.) So yes, I stand in the kitchen and bake some damn brownies to calm my nerves.

So on SUPER stressful times like these, I tip some Bailey’s into my brownie batter.

Make some. It’s a good idea. In fact, I encourage it.

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Bailey’s Brownies
adapted from The Craving Chronicles


1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark cocoa)
1/4 teaspoon baking soda
1/4 teaspoon salt
heaping 1/3 cup bittersweet chocolate chips
1/4 cup (4 Tablespoons) butter
2 eggs
1 cup sugar
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract


Preheat oven to 350Β°F. Line an 8Γ—8-inch pan with foil and lightly spritz with cooking spray; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined. Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside.)

Once the chocolate mixture is warm (not hot!) add eggs, one at a time, whisking constantly to incorporate the eggs. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Baileys and whisk until combined.

Add the flour mixture into the chocolate mixture, folding until just combined (the flour JUST disappears).

Pour batter into the prepared pan, give it a quick wiggle to even out the batter. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Enjoy and de-stress : )

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18 thoughts on “Bailey’s Brownies

  1. Steph says:

    I made these last night after a long weekend, and they were totally divine! Thank you for such an easy and fool-proof recipe πŸ™‚

  2. jen says:

    I had a craving for brownies and had these half made when I realized I had run out of Bailey’s. I substituted Kahlua and they were delicious! Easy recipe. I’ll make them again with the Bailey’s to see if I can taste the difference in booze.

  3. Rose says:

    These look fabulous and I can’t wait to try them tonight. Quick question though, if I want to make a larger batch (in a 9×13 pan) would I be able to double the recipe and still get good results? Or do you recommend that I make two smaller batches in the 8×8 instead? Thank you!

    • Hi Rose! I normally double the recipe of I’m baking a 9×13 batch. Keep a close eye on them though, you are doubling the ingredients, not the baking time πŸ˜‰ I would increase the baking time by 7 or so mins and check frequently after that! I hope you love them!

  4. Erin J. says:

    I just made these and they’re really good. I was a bit concerned about the sugar not dissolving when adding it to the egg and chocolate mixture, but no problem when they came out of the pan! There’s a nice crunch on top and the middle, while coming out clean on the knife, is the same oozy goodness you can see in the pictures. This really needs ice cream with it… πŸ™‚

  5. Terri C. says:

    I just made these, and I substituted three shots of espresso for the Bailey’s. They came out great! Rich, dense,moist, and not overly sweet. They were perfect with a scoop of my homemade cinnamon toasted-pecan ice cream. This is now my go to brownie recipe!!

  6. Nicole says:

    This recipe seems very simple, and they look delicious. I want to make them virgin, can I just leave the Baileys out or do I need to substitute it with something else?

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