I’ve been wanting to make these Baileys Irish Cream brownies to celebrate St. Patrick’s Day for a long time. This year I finally did it. The very first time I had these brownies was at a St. Paddy’s Day party. I noticed a tray that looked like brownies, but they had a green (luck of the Irish) stripe in them and were topped with a thin layer of chocolate. I was drawn to them by their cool appearance. Once I took a bite, I instantly knew I wouldn’t be able to stop eating them. Yes, these brownies are that delicious! And if you like the taste of Baileys Irish Cream, like I do, you will find these brownies irresistible, too.
The presentation is great. That festive green layer is not only fun, but equally as decedent as the brownie itself. I made these with my own little twist- Philadelphia Cream Cheese, sugar, a little green food color and more Baileys Irish Cream. It’s a whole fabulous dessert all by itself!
Now, here’s a tip- I suggest eating these brownies quickly, because once those St. Patrick’s Day leprechauns realize that you’ve made Baileys Brownies, they may switch their quest for gold to a quest for the brownies in your kitchen.
Baileys Irish Cream Brownies for St. Patrick’s Day
- 10 ounces bittersweet chocolate
- 1 cup, (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla
- 1 cup flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350°F
- Grease a 13 x 9 baking pan and line it with parchment paper.
- In a large bowl, (over a double boiler, or in the microwave) melt the butter and chocolate chips.
Tip: If using a microwave, be careful not to overheat the chocolate and do NOT use a metal bowl. Remove and stir it every 30 seconds.
- Mix well to combine.
- Add the sugar, eggs, Baileys and vanilla. Whisk all together.
- Sift the flour, cocoa powder, baking powder and salt together and add it to the mixture.
- Mix all to create a nice smooth brownie batter.
- Pour the brownie batter in the parchment-lined baking dish.
- Bake for 45-50 minutes.
- Let cool completely.
Now make the Philadelphia cream cheese layer. The fun St. Patrick’s Day part!
Philadelphia Cream Cheese Frosting
- 8 ounces Philadelphia Cream Cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/3 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- green food coloring, as desired
- Beat the cream cheese and butter until smooth and well blended.
- There should be no traces of butter visible in the mixture.
- Add the powdered sugar in batches. This will keep the sugar from getting all over as you mix.
- Add the Baileys and mix through.
- Now add the green food coloring. Start off with only a few drops and mix it in. Add more to achieve a darker green if desired.
Tip: When adding the food coloring, start light. You can always add a little more but you can’t take it out once it’s in.
Tip: At this point, carefully release the brownies from the pan in one piece. I use a thin butter knife to loosen the edges and then carefully lift it out. Then place it back in. This will make the brownies much easier to remove after they’re all frosted. You definitely don’t want to try to fiddle around with the brownies once they are layered with frosting and ganache.
- Spread a layer of the cream cheese frosting over the cooled brownies.
- Refrigerate for about one hour.
- 8 ounces of semisweet chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter, optional.
- Bring the cream to a slow simmer.
- Place the chocolate in a bowl large enough to freely stir the hot cream and chocolate .
- Once the cream has scalded, remove it from the heat.
- Slowly add the cream to the chocolate and whisk it thoroughly.
- At this point you can add the butter if using and whisk it in.
- Remove the brownie tray from the refrigerator and pour the ganache on top.
- Smooth over with a spatula to create an even layer.
Tip: Dip the spatula in hot water, then completely DRY. (Water and chocolate do not mix.) Use the dry, hot spatula to smooth the top of the ganache for a professional finish. Make sure the spatula is dry, water and chocolate do not mix!
Now put all back in the refrigerator for at least an hour. When ready to serve, simply lift out the entire brownie and place on a cutting board. Run a large chef knife under hot water to warm the blade. Wipe it dry and cut slices. After each cut, wash the blade off under hot water and wipe it clean and dry. The idea is not to get chocolate smudges on the “Magical Green St. Paddy’s Day Layer!”