Bailey's Brownies
  • 4 Tb. (2 oz.) unsalted butter
  • 1 cup (7 oz) sugar
  • 2 eggs, room temperature
  • ⅓ cup Bailey's Irish Cream
  • ½ cup cocoa powder (natural or Dutch processed)
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. espresso powder (optional but delicious)
  • ½ Tb. vanilla extract
  • 1 cup (6 oz.) semisweet chocolate chips
  • ¾ cup (3.1 oz.) All Purpose Flour
  1. Preheat oven to 350 degrees.
  2. Layer a 8x8 or 9x9 or 7x11 pan with nonstick foil or foil sprayed with baking/cooking spray.
  3. In a great big microwave safe bowl, add butter and sugar. Microwave about 2 minutes - until very hot but NOT bubbling.
  4. Stir like crazy!
  5. In another separate bowl, beat the eggs. Add in the Bailey's, cocoa powder, salt, baking powder, espresso powder and vanilla. Beat until thick and smooth.
  6. Add that hot butter/sugar mixture into the chocolate/egg mixture. Stir until smooth.
  7. Here is where I put the whole thing in the microwave again and make sure it is nice and hot. Or, alternatively add the chocolate chips and if they do not melt - then stick the whole thing into the microwave until the mixture is hot enough to melt them. Or, if you want chunks, just don't melt the chocolate chips!
  8. Now, fold in the flour until just combined. Do not overmix.
  9. Bake pan for about 20-25 minutes. The toothpick should come out of the middle pretty clean with just a few chocolate crumbs attached.
  10. Cool completely. Remove the brownies from the pan with the foil sling and cut and serve.
Recipe adapted from King Arthur Flour Brownies
Recipe by Whisk Together at