These Frosted Chocolate Irish Cream Brownies are what dreams are made of. Fudgey, super chocolatey brownies filled with Bailey’s Irish Cream that’s addictive by itself. Only to be topped with a divine, creamy Bailey’s cream cheese frosting. Together, it is out of this world. A perfect dessert to celebrate St. Patrick’s Day, or just a random Tuesday.
Happy St. Patrick’s Day! The perfect holiday to celebrate with Frosted Chocolate Irish Cream Brownies. These brownies are what brownie dreams are made of. Boasting two types of chocolate and Bailey’s Irish Cream results in an epic, unique chocolate lovers dessert. But that’s not it! We can’t forget about the frosting.
This frosting is a blend of my favorite ingredients- cream cheese, butter and powdered sugar. The BEST frosting. Butttt, that’s not it! There is also a touch of Bailey’s in the frosting. I mean, we might as well go all out while we’re at it! Frosted Chocolate Irish Cream Brownies are really simple to make, and require only one bowl to make. The frosting only takes a few minutes to whip up and before you know it, you’ll be eating a dessert that is incredibly hard to stop at one.
Gather your ingredients for the Frosted Chocolate Irish Cream Brownies
- unsalted butter
- semi sweet chocolate
- Bailey’s Irish Cream or equivalent to
- all-purpose flour
- cocoa powder- I used to Dutch Processed
- vanilla extract
- salt- I always use coarse kosher salt
- granulated sugar
- full-fat cream cheese
- powdered sugar
Let’s make the brownies
Start with preheating your oven and lining an 8×8-inch baking pan with parchment paper and spray with grease.
In a large pot set over low heat, melt the butter and semi sweet chocolate together. Remove from the heat and whisk in the cocoa powder and Bailey’s until combined. Then, whisk in the sugar, vanilla extract, salt and eggs. Whisk just until combined. Last, stir in the flour with a rubber spatula or wooden spoon until no dry streaks remain.
Pour into the prepared pan and pop in the oven. Now, baking brownies is all about personal opinion. Some like them extra fudgey, so slightly underdone, and others like them crumbly. I am somewhere in between. So, I would recommend taking away a few minutes of baking time, then adding a few more minutes at a time until a toothpick inserted in the center comes out wet, few clinging crumbs, or dry.
Don’t forget the frosting!
While the brownies cool, make the frosting. It’s really quite simple. Either grab your hand mixer or fit your stand mixer with the paddle attachment. Always make sure your frosting ingredients are room temperature, or you’ll have a lumpy frosting. I generally pull out the needed ingredients when I pull out the brownie ingredients and leave them on the counter.
Beat the cream cheese until smooth, then beat in the butter until smooth. Beat in the Bailey’s and powdered sugar. Mix until completely smooth, about 2 minutes. Slather the frosting over the cooled brownies, slice and serve!
Notes & tidbits
These brownies will last, frosted and well covered in the refrigerator for several days.
For the brownies
- 8 Tablespoons unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup Dutch processed cocoa powder
- 1/2 cup Bailey's Irish Cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups all-purpose flour
For the frosting
- 6 ounces full-fat cream cheese, at room temperature
- 5 Tablespoons unsalted butter, at room temperature
- 1 1/ Tablespoons Bailey's Irish Cream
- 2 1/2 cups powdered sugar
- Preheat the oven to 350ºF. Line an 8x8-inch baking pan with greased parchment paper.
- In a large pot set over low heat, melt the butter and chocolate together, stirring until completely smooth. Remove from the heat and whisk in the cocoa powder and Bailey's.
- Then, whisk in the sugar, vanilla extract, salt and eggs until smooth. Stir in the flour with a rubber spatula or wooden spoon until completely incorporated. Pour the batter into the prepared pan.
- Place in the oven and bake until a toothpick inserted comes out with a few clinging crumbs, 30-35 minutes. Remove from the oven and let cool completely before frosting.
- While the brownies cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the cream cheese until smooth, then mix in the butter until smooth again. With the mixer on low speed, mix in the Bailey's then the powdered sugar. Increase the speed to high and beat until smooth and creamy, about 2 minutes.
- Spread the frosting over the brownies and slice into squares and serve.
Store any leftovers well wrapped in the refrigerator up to 4 days.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 704
Nutritional information is only an estimate.