Bailey’s Chips Brownies

March 17: St. Patrick’s Day

What a fun find at the grocery store—Bailey’s baking chips! They add a subtle bittersweetness of Irish whiskey and cream to brownies without much of the booziness. There is also a quarter cup of Bailey’s in these brownies. But the alcohol bakes out so this food is family friendly as well as festive, especially on the Feast Day of St. Patrick, the patron saint of Ireland.

(Adapted from Clabber Girl)

For the brownies

  • 1 cup water, room temperature
  • ¼ cup (½ stick) unsalted butter, softened
  • ¼ cup Bailey’s baking chips
  • ¼ cup Bailey’s Irish cream
  • 1 ½ cups flour, all purpose
  • 1 1/3 cup sugar, granulated white
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 tablespoons buttermilk


Line an 8×8-inch baking pan with foil, leaving an overhang on the edges as handles to pick up the brownies from the pan after baking. Mist with cooking spray. In a large mixing bowl, combine the butter and Bailey’s baking chips. Microwave for a minute then mix until smooth. Stir in Irish cream. In a separate bowl, combine the flour and white sugar.

Mix in the cocoa powder, baking powder and salt. In the melted Bailey’s bowl, beat in the vanilla, eggs and buttermilk.

Gradually add the dry ingredients to the wet ingredients. Mix until smooth. Pour into the prepared pan. Bake in a preheated oven at 350 degrees F for 20-25 minutes. Remove from the oven. Pick up the brownies with the foil handles. Set on a wire rack to cool completely. Meanwhile, prepare the glaze/ganache.

For the glaze/ganache

  • 1 cup Bailey’s baking chips
  • 1/3 cup heavy whipping cream
  • 1/3 cup Bailey’s Irish cream
  • 1 tablespoon butter


In a microwave safe mixing bowl, combine Bailey’s baking chips, Irish cream, whipping cream and butter. Microwave in 20 second intervals for 3-4 times, stirring until smooth and melted.

Let the glaze/ganache cool slightly until thickened but still somewhat warm and runny. Spread evenly over the cooled brownies. Refrigerate to set the top. Slice into 9 large or 15 small squares, wiping the blade of the knife for each cut. Let the brownies come to room temperature before serving.


  • If Bailey’s baking chips are unavailable at local grocery stores, order them online. Or simply substitute with regular chocolate chips.
  • Search our blog for other Irish-inspired recipes for St. Patrick’s Day.