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Decadent Baileys Irish Cream Brownies Recipe with Fudgy Swirls

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Rich and fudgy brownies enhanced with Bailey’s Irish Cream and luscious fudgy swirls, perfect for a cozy indulgence or special occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) Bailey’s Irish Cream
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/3 cup (80ml) heavy cream
  • 2 tablespoons (25g) brown sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment paper.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy, about 2 minutes.
  3. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture, being careful not to overmix. Batter should be thick and fudgy.
  6. Gently fold in Bailey’s Irish Cream; the batter will loosen slightly with a subtle aroma.
  7. In a microwave-safe bowl, combine chocolate chips, heavy cream, and brown sugar. Microwave in 20-second intervals, stirring until melted and smooth. Let cool slightly.
  8. Pour half of the brownie batter into the prepared pan, smoothing it out.
  9. Dollop half of the fudge swirl over the batter in spoonfuls.
  10. Spread remaining brownie batter on top, then add remaining fudge swirl in spoonfuls.
  11. Use a toothpick or skewer to gently swirl fudge into the batter, creating marbled patterns.
  12. Bake for 28-32 minutes, checking at 28 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  13. Cool completely in the pan on a wire rack before slicing.

Notes

Use room temperature eggs for better texture. Do not overmix batter to keep brownies fudgy. Spoon and level cocoa powder to avoid dryness. Swirl fudge gently to maintain marbled effect. Start checking bake time early to avoid drying out. Cool completely before slicing for best texture. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and dairy-free butter. Bailey’s can be replaced with strong coffee or vanilla extract for booze-free version.

Nutrition

Keywords: Baileys brownies, fudgy brownies, Irish cream dessert, chocolate brownies, easy brownies, holiday dessert, gluten-free adaptable, dairy-free option

Find it online: https://yumnode.com/decadent-baileys-irish-cream-brownies-recipe-with-fudgy-swirls-step-by-step/