Irish Cream Brownies

DSC_0919For any of you who occasionally stop by my blog, you’ll have noticed a discrete lack of posts in the last few weeks; many apologies for this.  In the past few weeks I’ve moved back to Scotland and begun my first year as a medical student, living in my own flat, with my own kitchen, and a whole new set of responsibilities.  Truly, I was spoiled in hall last year, not having to worry about things like bathroom doors falling off and mould on bedroom blinds. Ach weel, welcome to the real world, I suppose.

I’ve also been quite busy between my studies, my taekwon-do, and my involvement in the Fine Chocolate Society.  All of these I love, but all of these demand my time and attention, leaving me with much less time to blog.  Indeed, I’m embarrassed to admit how much porridge I’ve eaten in the past few weeks (it’s so fast and easy, and you can do it sweet or savoury!) and the other vegetable and bean concoctions I’ve come up with.  Sadly, this leaves me with a very small amount of time with which I can bake, and an even smaller budget.

But from time to time, a happy occasion comes along when my other commitments require me to bake.  For example, last night was the Fine Chocolate Society’s first Introductory Tasting of the year and of the history of the society.  I’d already made my favourite easy chocolate fudge recipe and the famous Supernatural Brownies for the Societies’ Fayre, so for this event I wanted to make something a bit more interesting to go with those two old faithfuls.

Mmmm. Irish cream...

Mmmm. Irish cream...

I ended up picking an Irish Cream Brownies recipe, partially because I was thinking about the chocolate liqueur shots we’re planning for one of our upcoming events,  but also because we had most of an Irish Cream (read fake Baileys) bottle left over from the weekend’s festivities.

I must say, the Supernatural Brownies are good, amazing even.  But these, these are something else.  Last May in one of my early posts, I blogged about how I prefer my brownies to be dark and fudgy.  These brownies had the perfect texture and were the perfect balance between being sweet and cocoa-ey.  Topped with an Irish cream icing and I was in brownie heaven.  Look how dark they look in the pictures compared to the Supernatural Brownies… mmmmm.

Delicious in their own right, but much 'milkier' than the Irish Cream Brownies.

Delicious in their own right, but much 'milkier' than the Irish Cream Brownies.

Recipe for the Supernatural Brownies to follow.  For now, I definitely recommend you give these Irish Cream Brownies a shot!

Bailey’s Irish Cream Brownies

from Recipe Goldmine


  • 3 ounces unsweetened baking chocolate
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 3 tablespoons Bailey’s Irish Cream
  • 2/3 cup flour
  • Dash of salt


1. Preheat Oven to 325FMelt unsweetened chocolate with butter in microwave and mix well. Cool.

2. Beat sugar and eggs together in mixing bowl. Add Bailey’s Irish Cream and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured 8-inch square baking pan.

3. Bake at 325 degrees F for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).

Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey’s Irish Cream over brownies, then frost.

3 tablespoons softened butter
4 tablespoons Bailey’s Irish Cream
3 cups confectioners’ sugar

In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners’ sugar and beat until spreading consistency. Frost cooled brownies.

Note: I only made a half recipe of the brownies, which was enough.  However, it was a bit skimpy towards the end.  I think I’d still make a half batch of icing next time, but if you want to be certain that you have enough icing, make the full recipe.

nom nom nom.  these went in under 5 minutes at the tasting. ;)

nom nom nom. these went in under 5 minutes at the tasting. ;)


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