Oh, honey, let’s talk about true decadence for a minute. Forget those dry, cakey excuses for a brownie—we are going deep into the dark, gooey center of the universe with this one. I spent way too many nights experimenting, determined to create the ultimate, sink-your-teeth-into-it chocolate treat. When I finally nailed the ratio of sugar and melted butter, the first batch was so dense I almost needed a chisel to get it out of the pan!
But the real game-changer? It’s the topping. Seriously, the moment you swirl that creamy goodness of Baileys into the buttercream, everything changes. These Fudge Brownies With Baileys Buttercream Frosting aren’t just dessert; they’re an experience. People stop talking mid-sentence when they take that first bite—it’s that good. Trust me, you need this recipe in your life right now. If you want to dive deeper into amazing chocolate creations, you can check out my recipe for [decadent brownie cheesecake delight] right after these!
Why You Need These Fudge Brownies With Baileys Buttercream Frosting
I can promise you that once you try these, every other brownie recipe is going to look pretty weak in comparison. Here’s why I keep coming back to this one:
- They are ridiculously fudgy! We are talking dense, almost underbaked texture in the best way possible, thanks to that melted butter method.
- That Baileys buttercream adds such a smooth, sophisticated flavor that totally elevates the simple chocolate base.
- They look fancy enough for a dinner party but take almost no time to whip up once you get the hang of it.
Essential Ingredients for Fudge Brownies With Baileys Buttercream Frosting
Okay, so for these amazing Fudge Brownies With Baileys Buttercream Frosting, we need to be meticulous about what goes where. Don’t substitute the sugars; that combination is key to the fudge factor! You can find a great basic guide on [favorite buttercream frosting recipes] if you need a refresher, but let’s stick to the list for perfection.
For the Brownie Base, grab:
- 1 cup of unsalted butter (we melt this!)
- 1 cup granulated sugar and 1 cup firmly packed brown sugar
- 4 big eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup flour and 1/2 teaspoon of salt
- And the essential 1 cup of chocolate chips mixed right in!
Now for that heavenly Baileys Buttercream:
- Use 1/2 cup (that’s a full stick!) of unsalted butter, but make sure it’s softened up nicely.
- We need 2 cups of powdered sugar, and you absolutely must sift it first.
- 1/4 cup of genuine Baileys Irish Cream.
- And just 1 teaspoon of vanilla extract for the frosting.
- Save that last 1/4 cup of chocolate chips for a lovely topping!
Step-by-Step Instructions for Perfect Fudge Brownies With Baileys Buttercream Frosting
This is where the magic happens, but stay sharp! If you rush the cooling process, that beautiful Baileys frosting is going to slide right off into a sad, messy puddle. We break this into two very important stages: baking the fudgy base and then making that incredible topping.
Baking the Dense Fudge Brownies
First things first, get that oven hot—350 degrees F (175 degrees C). You need to prepare your 9×9 inch pan by greasing it well and lining it with parchment paper. Always leave an overhang on two sides; this is your handle for lifting the whole slab out later, trust me! If you love brownies in other shapes, I have a great guide on [making brownie cupcakes] too.
Melt that main cup of butter in a small saucepan over low heat, then take it off the burner. Whisk in both your granulated and brown sugars until they look smooth. Now, beat in those four eggs, one at a time, making sure each one disappears before you add the next. Stir in the vanilla.
In a separate bowl, just give your cocoa powder, flour, and salt a quick whisk together. Slowly add these dry bits into your wet mixture. This is key, friends: mix until it’s just combined. Stop mixing when you still see a few streaks of flour left. Overmixing activates the gluten and turns fudgy perfection into chewy sadness. If you want something deeply chocolatey like the Starbucks version, check out my [homemade double chocolate brownie] recipe!
Fold in your first cup of chocolate chips gently. Spread that gorgeous batter into your prepared pan. Bake for about 25 to 30 minutes. You’re aiming for moist crumbs when you test the center with a toothpick, not a wet batter mess. Let them cool completely—I mean, absolutely stone cold—before moving on. I sometimes sneak mine into the fridge for 20 minutes just to set them up perfectly for the next step.
Creating the Baileys Buttercream Frosting and Assembly
While those brownies are chilling out, whip up the frosting! Make sure the 1/2 cup of butter you reserved for this is truly soft, room temperature butter. Beat that softer butter until it’s light and creamy first. This step is crucial so you don’t end up with little chunks of hard butter in your topping.
Now, dust in the sifted powdered sugar slowly, alternating it with splashes of your Baileys Irish Cream and the vanilla. Keep beating—you want it smooth and fluffy, like a cloud! If it seems stiff, add just a tiny splash more Baileys until it spreads nicely.
Once those fudgy brownies are completely cool (seriously, don’t cheat!), grab an offset spatula—it works wonders for a smooth spread—and cover the top evenly with the Baileys buttercream. Sprinkle those last few chocolate chips over the top for decoration. Cut them into squares, step back, and admire your work!
Expert Tips for Achieving the Best Fudge Brownies With Baileys Buttercream Frosting
Even with a solid recipe like this, the little details can push these Fudge Brownies With Baileys Buttercream Frosting from great to absolutely legendary. My first major breakthrough came when I stopped being lazy about the cocoa powder.
If you can swing it, use a really good quality dark cocoa powder—it deepens that chocolate flavor tremendously. Also, while the Baileys is wonderful straight from the fridge, if you chill it too much, it can make your buttercream look grainy when you mix it in. Try letting the Baileys sit on the counter for about ten minutes just to take the edge off the cold before you add it to the butter mixture. It makes for a much smoother, silkier frosting finish.
And for those picture-perfect squares everyone raves about? You have to chill them again once they’re frosted! Let the whole pan sit in the fridge for about 30 minutes before you slice them. Then, use a large, sharp knife dipped in hot water (wiping it clean between each cut!) for the cleanest edges. If you’re looking for ways to make things even easier next time, I’ve got a great helper you can whip up using [homemade cake flour substitute] if you ever run low!
Ingredient Notes and Substitutions for Your Fudge Brownies With Baileys Buttercream Frosting
I always get questions about swapping things out, which is totally normal in home baking! We all have different cupboards, right? The good news is that these Fudge Brownies With Baileys Buttercream Frosting are actually pretty forgiving once you understand where the structure comes from.
Let’s talk about the chocolate chips first. Can you skip them? Sure, you can, but you’ll lose some of that amazing, melty texture hiding inside the fudgy center. If you skip them, maybe add an extra tablespoon of cocoa powder just because the batter might look slightly less rich without that extra chocolate boost.
Now, the big one: the Baileys! If you don’t have Irish cream cream (or maybe you’re making these for folks who don’t want alcohol), don’t panic. For the frosting, you can absolutely substitute it with milk or heavy cream, but then you’ll lose that signature warmth. To mimic that flavor, try using a teaspoon of strong coffee extract or maybe even a splash of Kahlua if you happen to have that lying around—it blends so beautifully with chocolate!
And what about regular cream instead of heavy cream? I always suggest using heavy cream in the frosting if you can, just because it whips up so much thicker and holds its shape beautifully on top of the warm brownie, but if you only have regular milk, use it sparingly! You might just need a touch more sifted powdered sugar to stop the frosting from getting too runny. Honestly, stick to the brown sugar and melted butter combo in the base; those two are locked in for fudginess!
Storage and Serving Suggestions for Fudge Brownies With Baileys Buttercream Frosting
These dreamy Fudge Brownies With Baileys Buttercream Frosting are best enjoyed the day you make them, but thankfully, they keep well! Since they have that lovely buttercream top, I usually store them in an airtight container right on the counter for about three days. Keeping them cooled lets the frosting stay firm.
If you need them to last longer, the fridge works, but make sure you pull them out for about 30 minutes before serving so the buttercream softens up again—cold, hard buttercream is just sad!
For serving? Oh, the options are endless! They are divine eaten cold straight from the fridge, or slightly warmed up with a fork next to a hot cup of coffee. If you’re feeling extra fancy, a small scoop of vanilla bean ice cream cuts through the richness perfectly. We even paired these once with a festive drink, kind of like my [creamy root beer rum cocktail]—it was pure holiday heaven!
Frequently Asked Questions About Fudge Brownies With Baileys Buttercream Frosting
I hear from so many of you asking these same great questions, so I figured I’d tackle the most common ones right here! Baking should be fun, not stressful, so let’s clear up any confusion about these Fudge Brownies With Baileys Buttercream Frosting.
Are these brownies fudgy or more cakey?
Oh, honey, they are definitely fudgy! That’s the whole point, right? We achieve that dense, rich texture because we melt the butter instead of creaming it with the sugars, and we use less flour relative to the fat and sugar. If you follow the instruction to pull them out when the toothpick has *moist crumbs*, you’ll stay firmly in the fudgy camp. If you bake them until the toothpick is totally clean, you might drift toward cakey territory, so watch that oven!
Can I make these without any alcohol for the kids?
Absolutely! The beauty of the Baileys is mainly the creamy, sweet flavor it brings to the buttercream, but you can easily substitute it. For a non-alcoholic version of the Fudge Brownies With Baileys Buttercream Frosting, just swap the Baileys for whole milk or heavy cream. If you want to try and keep some semblance of that flavor profile, add about 1/2 teaspoon of good quality vanilla extract plus maybe a tiny dash of almond extract to the milk to give it a little something extra. They’ll still be delicious!
How far ahead of time can I bake these frosted fudgy brownies?
This is great for parties because you can definitely make them ahead! The brownie base itself is fantastic on day two or three. If you are making the frosted version, I’d say wrap the unfrosted, cooled brownies well and they will keep great at room temperature for two days. Once you add the Baileys buttercream, try to serve them within 24 hours for the freshest taste, though they’ll certainly last three days stored correctly in the fridge. If you love layering rich chocolate flavors, you might also adore my guide on [decadent layered chocolate pudding dessert]!
Do I absolutely have to use two types of sugar?
Yes, please! That combination is what gives us the specific moistness and rich, almost caramel backdrop that lets the chocolate and the Baileys shine. The granulated sugar helps with structure, and that packed brown sugar brings in molasses, which keeps the brownies incredibly soft and fudgy. Swapping them all for white sugar will result in a harder, less complex texture. Don’t skip that brown sugar!
Estimated Nutritional Data for Fudge Brownies With Baileys Buttercream Frosting
Now, I know we aren’t really baking these for the nutrition label, because wow, they are rich! But for those of you who like to keep track, here is the breakdown for a single square of these decadent Fudge Brownies With Baileys Buttercream Frosting. When you’re using real butter and all that glorious Baileys, you know it’s going to be decadent!
Here are the estimated numbers based on 16 servings:
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Protein: 4g
- Cholesterol: 85mg
Please keep in mind that these figures are just an estimate, you know how it is with baking! The final count heavily depends on the exact brand of cocoa you use, how exactly you measure that Baileys Irish Cream for the frosting, and how large you cut your squares. If you make bigger pieces, your calorie count will obviously go up. But who worries about that when you’ve got that perfect fudge texture, right?
Share Your Fudge Brownies With Baileys Buttercream Frosting Creations
Now that you’ve baked up a tray of pure chocolate bliss—topped with that boozy, creamy frosting—I absolutely want to hear about it! Seriously, this is my favorite part of sharing a recipe. Did you manage to wait until they were fully cooled before frosting them? Tell me everything!
Please take a moment to rate these Fudge Brownies With Baileys Buttercream Frosting using the stars below. I put my heart into getting that fudgy texture just right, and user feedback helps everyone who tries the recipe next.
If you made any fun tweaks—maybe you swapped the Baileys for rum, or perhaps you used dark chocolate chips instead of semi-sweet—drop your findings in the comments below! I love seeing how you adapt things in your own kitchen. You can see what else folks have been whipping up over here, like my [ultimate chocolate delight].
Don’t forget to tag me if you share pictures on social media! Seeing those perfectly shiny tops makes my day. Happy baking, and enjoy every single rich, fudgy bite!
Print
Fudge Brownies with Baileys Buttercream Frosting
- Total Time: 50 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich, dense fudge brownies topped with a creamy frosting flavored with Baileys Irish Cream.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips (for batter)
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted (for frosting)
- 1/4 cup Baileys Irish Cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/4 cup chocolate chips (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a medium saucepan, melt 1 cup of butter over low heat. Remove from heat.
- Whisk the granulated sugar and brown sugar into the melted butter until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup of chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack.
- To make the frosting, beat the 1/2 cup softened butter until creamy.
- Gradually add the sifted powdered sugar, alternating with the Baileys Irish Cream and 1 teaspoon of vanilla extract. Beat until smooth and fluffy.
- Once the brownies are completely cool, spread the Baileys buttercream evenly over the top.
- Sprinkle the remaining 1/4 cup of chocolate chips over the frosting.
- Cut into squares before serving.
Notes
- For fudgier brownies, slightly underbake them.
- Ensure the butter for the frosting is truly at room temperature for smooth mixing.
- You can chill the brownies briefly before frosting for easier spreading.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 85
Keywords: brownies, fudge, Baileys, buttercream, chocolate, dessert, baked goods