Really indulgent and chocolatey Bailey’s Chocolate Fudge Brownies with a chocolate Bailey’s layer on top – perfect for the Bailey’s lover in your life!
Homemade brownies + everyone’s favourite alcoholic tipple – what can go wrong!
These Bailey’s Chocolate Fudge Brownies are perfect for any celebration! They’re topped with a delicious layer of cream cheese chocolate frosting, spiked with…. you guessed it, even more Bailey’s!
Fudgy, gooey and gorgeous every time, my homemade Chocolate Fudge Brownies are so easy to make with only five ingredients! 😍
You’ll need butter, chocolate, sugar, eggs and ground almonds for this Bailey’s Chocolate Fudge Brownies recipe :), plus a brownie pan 15inch by 11inch or similar – this is the one that I used below. Lining the inside with parchment paper makes it really easy to get the brownies out.
- You overbake the brownies and end up with cake
- You underbake the brownies and they’re goo
To prevent #1 from happening, simply follow the baking time and keep a close eye on the brownies, especially if your oven runs hot. Bake them on the middle shelf of the oven and watch for these signs that they’re done – browned edges that are pulling slightly away from the tin, and a firm top. The inside should still be very gooey, so don’t expect a skewer to come out clean like with a cake.
To prevent #2 from happening, take the brownies out after the given baking time and let them cool completely – preferably overnight. I often leave them in the oven or pop them into the fridge. If you find in the morning that they’re actually still too gooey to cut, don’t worry! You can, and I have, simply put them back into the oven for another few minutes, and they’ll cook some more and be absolutely fine.
Finally, one point about the type of sugar to use here – of all the ingredients it matters most of all which sugar you use. Go for light or dark muscavado sugar, or a combination of the two, rather than caster sugar. It will make your brownies much more delicious!
- 280g sugar - for the best results use light brown muscavado or dark brown muscavado sugar - you can also use caster sugar
- 340g dark/plain chocolate - I use 55% chocolate
- 5 large free range eggs
- 225g unsalted butter
- 100g ground almonds
- a very large glug - about 50ml - of Bailey's
- pinch salt
- For the topping:
- 250g full fat cream cheese (I prefer Lidl's one - Goldessa)
- 100g very soft unsalted butter
- 80g cocoa powder
- a generous glug of Bailey's
- 300-400g icing sugar (you can use less if you prefer it less sweet)
- 1 tbsp vanilla bean paste or extract
- pinch salt
- more cocoa powder to dust on top!
- Preheat your oven to 170 degrees and line a brownie tin with parchment paper. The one I used was 15 inch by 11 inch.
- First, combine the five eggs and the sugar and set them to whisk on high speed for five minutes, or until they've transformed into a thick airy mousse like mixture.
- In a large bowl, break the chocolate into chunks and heat in the microwave at thirty second intervals, stirring after each one. Once the chocolate is close to being melted, add the butter to the bowl and allow the heat of the chocolate to help it to melt too.
- By hand, combine the chocolate butter mixture with the sugar egg mixture and stir them gently together. Stir in the ground almonds and a large pinch of salt along with the vanilla and Bailey's.... feel free to taste test at this point and add more Bailey's if you feel they need it!
- If you like the sweet/salty combo, sprinkle some flakes of sea salt on top of the brownies before they're baked too.
- Pour the brownie batter into the pan and bake for 45 - 50 mins on the middle shelf of the oven, or until the edges are slightly browned and pulling away from the pan, and the top is crackled and firm (but the inside will still be very gooey). Remove from the oven after 50 mins at the most, even if you're not sure if they're cooked. They will continue to cook and firm up as they cool.
- Let cool overnight if possible - if you want to enjoy immediately, scoop out a corner and enjoy with ice cream, but don't attempt to remove from the pan or cut until they've completely cooled, as they'll be too gooey.
- To make the topping, In a mixer or in a large bowl, beat together the butter (it needs to be very soft!) with the icing sugar and cocoa - sieve these both into the bowl together to make sure we don't get any lumps.
- Beat that mixture together until its fluffy and smooth (a couple of minutes) and then beat in the cream cheese, Bailey's, vanilla and pinch of salt. Use a knife or the back of a spoon to spread the topping on the brownies. Dust with cocoa powder.
If you need more brownie inspiration, try my triple chocolate brownies, cookie dough brownies or salted caramel brownies too!
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