Recipe: Frosted Irish Cream Brownies

These frosted Irish Cream Brownies are the best…. if you like Bailey’s Irish Cream … these are for you. Have a food day at work for St. Paddy’s Day? Bring these and when review time comes around remind the boss that they ate most of them…. because they will…. these will literally disappear.

This recipe is from Pillsbury… but here’s the thing… I love… absolutely love… Betty Crocker’s Fudge Brownie mix…. if I have to use a mix… that’s the one I use…. See the picture below for the box of Brownie Mix…

I’m writing the recipe for exactly what I did… because these came out perfect. The brownie mix recipe calls for ¼ cup of water…. so instead of the water… I used Bailey’s Irish Cream…. the recipe on the box calls for 2/3 cup oil… and that’s what I used…. The Pillsbury recipe uses a different amount… but I chose to follow the recipe on the brownie mix box… it was a good decision…. They came out chewy and chocolatey with a hint of Irish Cream…

For the frosting I followed Pillsbury’s recipe…. you must frost these… the frosting is fabulous!


To tell if your brownies are done… the brownies are done when the edges look a bit dry and start to pull away from the sides of the pan. Remove them from the oven as soon as the edges are done… I baked mine for exactly 25 minutes.

I always line my pan with foil… when they have cooled a bit… I simply grab the foil on two sides and lift them out of the pan… they come out perfect everytime.

I use Reynold’s Wrap Release Non-Stick Foil… the stuff is worth its weight in gold… terrific stuff.

I still sprayed the bottom of the foil-lined pan with cooking oil spray (I used butter flavored oil).

For easy cutting, use a pizza cutter to cut the brownies… wiping the blade after each “run”.

These were soooo good… you must try them!


Recipe: Frosted Irish Cream Brownies

All you need:

To make the Brownies:

1 box (1 lb. 2.3 oz.) Betty Crocker Fudge Brownies (Traditional Chewy Brownie Mix)
2/3 cup oil
¼ cup Bailey’s Irish Cream
2 eggs

To make the Frosting:

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar
2 tablespoons Bailey’s Irish Cream
½ teaspoon vanilla
2-3 teaspoons milk (I used 2)

All you need to do:

To make the Brownies:

Preheat the oven to 350 degrees F.

Line a 13x9 baking pan with foil.

Spray the bottom of the pan with cooking oil (do this even if the pan is non-stick or you use non-stick foil).

In a medium bowl combine all the brownies ingredients and beat with a spoon until all the ingredients are incorporated… about 50 strokes.

Spread into the greased pan.

Bake at 350 degrees F. for 25 to 30 minutes … brownies are done when the edges begin to pull away from the sides of the pan. DO NOT OVERBAKE.

Cool completely.

To make the Frosting:

In a mixing bowl, beat the butter until light and fluffy.

Beat in all remaining ingredients except the milk.

Add enough milk for desired consistency. I used 2 teaspoons of milk.

Spread over cooled brownies.


Inspired by eRecipeCards said...

Another keeper... and only a week til the big day...

Joanne said...

Bailey's buttercream is the best frosting ever! I made it with some Irish car bomb cupcakes in January (i.e. Guinness chocolate cupcakes with a whiskey ganache filling and Bailey's buttercream...i.e. heaven) and couldn't get enough of it. The brownies look delicious!

Mother Rimmy said...

My daughter is coming over tomorrow to bake Irish goodies for her friends. Her grandmother comes straight from Dublin, so Lauren is proud of her Irish heritage. These look like the perfect treat for her friends. Thanks!

Linda said...

Joanne... those sounds fantastic!

Linda said...

Rimmy... that sounds like fun!

Katy ~ said...

Yummm...Bailey's Irish Cream is not just for my coffee anymore...

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