Few things satisfy a chocolate craving as well as freshly baked brownies. Brownies are classic comfort food, and this recipe ups the wow factor by adding Irish Cream. These easy-to-bake boozy brownies with Irish Cream are the perfect St. Patrick's Day dessert!
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Brownies are a true made-in-America classic. Legend has it that brownies became popular in the 1920s and the first published recipe for brownies was in the 1896 edition of The Boston Cooking-School Cookbook. These "brownies" were based on a cookie recipe that Fanny Farmer adapted for a rectangular pan. But, since the recipe didn't call for chocolate, they would be "blondies" by today's standards.
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Why you'll love this recipe
From bake sales to rainy days, the best brownie recipes are perfect any time of the day or night. Pair them with a tall glass of milk or an Irish Coffee cocktail!
The best brownie recipe is often the easiest to bake. Whether you prefer cake-like or more fudge-like brownies, edges or middle pieces, everyone can agree that chocolate brownies are the perfect canvas for Irish cream liqueur.
Irish cream liqueur does all the heavy lifting in this brownies recipe so you can relax and enjoy as your home fills with the smell of fresh baked goods and the promise of chocolate. Best of all, you probably already have everything you need in your pantry.
Key ingredients and why we use them
Box Cake Mix: This simple recipe produces an indulgent dessert that no one will guess started with a box. Fudgey brownies work best for this recipe but feel free to get creative with your favorite boxed mix. I like to use Duncan Hines dark chocolate fudge mix.
Irish Cream: Choose your favorite brand or stick to the classic Bailey's. Bailey's Irish Cream is a sweet, creamy liqueur made by combining cream and good old-fashioned whiskey. Bailey's is at home in coffee, dessert cocktails, and your soon-to-be favorite brownies.
Be sure to check out my rattlesnake shot, which is a drink that also features Irish Creme. It's a delicious combination of coffee and chocolate in a drink form!
Equipment
I like to use a special brownie pan with a removable divider that creates uniformly sized brownies every time. This is totally the perfectionist in me coming out! I found mine at Bed Bath and Beyond, but I've also seen them on Amazon. I love that I don't have to use my knife to cut each piece.
Step-by-step instructions
Start with your favorite box of fudge brownie mix and add two eggs, one-half cup of oil, plus a one-quarter cup of Irish cream liqueur. Stir the batter together until no lumps remain. Everything should come together in a matter of minutes!
Don't forget to prepare the baking pan with a baking spray containing butter and flour. The added flour will ensure that the brownies don't stick to the pan and come out picture-perfect. Smooth the batter with a spatula and give the pan a couple of taps on the counter to spread out the batter.
Heather's Helpful Hints
- Brownies are done when they barely begin to separate from the side of the pan. This is the time to remove them from the oven! You can't use your typical visual cues of color since they are already black.
- If you use a darker pan for your brownies, check them about 5 minutes earlier since they will cook quicker.
- Before you cut your brownies, cool them completely at room temperature and then pop them in the refrigerator for an hour. You'll be rewarded with perfectly sliced squares.
Make-Ahead and Storage
Make-Ahead: I like to make a big batch of these brownies in advance and freeze them. You definitely can freeze brownies, and this is a great make-ahead tip.
Storage: Brownies will last at room temperature for about 3-4 days. I have a nifty article on how long brownies are good for-definitely check this out!
Related recipes
Our recipe index is a great place to search all My Sweet Precision recipes!
Recipe
Irish Cream Brownies
Equipment
- 9 x 13 inch baking pan
- Baking Spray with Flour
Ingredients
- 1 package brownie mix 1 lb. 3.8 oz.
- 2 each large eggs room temperature
- ½ cup canola oil
- ¼ cup Irish cream liqueur
Instructions
- Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your brownies. Place a rack in the center of the oven.
- Spray a 9 x 13 inch baking pan and set aside.
- In a small bowl, whisk together 2 eggs and set aside.
- Pour brownie mix into a large bow. Combine with eggs, oil, and Irish cream. Mix together until lumps disappear.
- Spread brownie mixture into greased baking pan.
- Bake for 25 minutes or until brownies begin to pull slightly away from the edge of the pan.
- Cool at room temperature and enjoy!
Notes and Tips
Nutrition
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well - and didn't - with a recipe!
Happy Baking!
Heather
Roxanne Kunar says
I have a brownie box mix that is a 1 lb box wt. The mix calls for 1 egg, 1/3 cup oil and 2 T of water. How do I accommodate this box mix to your recipe which calls for 2 eggs and 1/2 cup oil?
Heather says
You can definitely make it work! Since your box mix is a little smaller and only calls for 1 egg and ⅓ cup oil, I’d recommend following the box directions as written for the base. If you’d like to bring it closer to my recipe (which uses 2 eggs and ½ cup oil), you can add just a touch more richness:
Stick with the 1 egg — adding 2 might make the batter too wet for a smaller mix.
You can bump the oil up slightly to about 6 tablespoons (just under ½ cup) if you want a fudgier texture.
Keep the 2 tablespoons water the same.
That way, you’re balancing the proportions without overwhelming the smaller box size.
Sandie Goffner says
I LOVE, LOVE, LOVE this recipe especially with the dark chocolate brownies! It's a Chocolate Irish Creme party for your mouth! I can't stop myself from eating them and they're too good to share. Thank you Heather!!!
Heather says
Hi Sandie! I'm so glad that you're enjoying this recipe! Thanks for stopping by to comment :)