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Irish Cream Chocolate Brownies

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Rich, fudgy chocolate brownies swirled with creamy Irish cream and a hint of espresso, perfect for St. Patrick’s Day or any celebration. These decadent treats are easy to make and guaranteed to impress with their gooey texture and festive flavor.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 8 oz (225g) bittersweet chocolate, chopped (or chocolate chips)
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) Irish cream liqueur (Baileys or similar)
  • 1/2 cup (65g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp espresso powder (optional)
  • 2 tbsp Irish cream liqueur (for swirl)
  • 2 oz (55g) cream cheese, softened
  • 2 tbsp powdered sugar

Instructions

  1. Line a 9×9-inch (23x23cm) pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides. Preheat oven to 350°F (175°C).
  2. In a medium saucepan over low heat, melt butter and bittersweet chocolate, stirring often until smooth and glossy. Let cool for 5 minutes.
  3. In a large bowl, whisk together granulated sugar, light brown sugar, and eggs until pale and slightly thick (about 2 minutes). Add Irish cream liqueur, vanilla extract, and espresso powder. Whisk until well combined.
  4. Pour the cooled chocolate-butter mixture into the egg-sugar mix, whisking gently until smooth.
  5. Sift in flour, cocoa powder, and salt. Fold gently with a rubber spatula until just incorporated. Do not overmix.
  6. In a small bowl, beat cream cheese, powdered sugar, and Irish cream until smooth and creamy. If too thick, add a splash more Irish cream.
  7. Pour half the brownie batter into the prepared pan and spread evenly. Dollop half the cream cheese mixture in spoonfuls, swirl gently with a toothpick or knife. Add remaining brownie batter, then repeat with remaining cream cheese swirl. Swirl the top for a marbled effect.
  8. Bake for 32–38 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Do not overbake.
  9. Let brownies cool in the pan for 30 minutes, then lift out using the parchment. Cool completely on a rack before slicing into 16 squares.

Notes

For gluten-free brownies, use almond flour. For dairy-free, substitute coconut oil for butter and use dairy-free Irish cream and cream cheese. Add nuts or berries for variation. Chill brownies before slicing for neat edges. Sprinkle with flaky sea salt for extra flavor. Most alcohol bakes out, leaving just a subtle flavor.

Nutrition

Keywords: Irish cream brownies, chocolate brownies, St. Patrick's Day dessert, fudgy brownies, Baileys brownies, easy brownies, festive dessert

Find it online: https://leilameals.com/irish-cream-chocolate-brownies-easy-decadent-recipe-for-st-patricks-day/