There’s something magical about brownies, isn’t there? That fudgy bite, the way the edges get just a little bit chewy while the center stays decadently gooey—brownies are one of those nostalgic treats that feel like a warm hug in dessert form. But every now and then, it’s fun to dress them up a bit. That’s where this recipe comes in: a rich, chocolatey batch of Baileys-inspired brownies—only here, we’re leaving out the alcohol and still keeping every bit of indulgence.
This version leans into the cozy flavors of cream, chocolate, and a hint of coffee essence, echoing the smooth and velvety taste of the original liqueur. It’s the kind of treat that feels at home at a holiday table, nestled next to a cup of coffee on a rainy afternoon, or wrapped up in a little box for someone you love.
This recipe came into my life one cold December evening when I wanted something special to bring to a small family gathering. Everyone had already tried my classic brownies a dozen times, and I wanted to switch it up—something familiar, but just a little elevated. So I thought, what if we infused that brownie base with a silky Irish cream-like flavor, but made it completely family-friendly?
The result: these ultra-moist, rich brownies topped with a smooth, creamy frosting that melts into each bite like a little whisper of heaven. And now, they’ve become a go-to whenever I need to impress without stressing.
Why You’ll Love This Recipe:
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Fudgy texture with a soft, chewy center
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Alcohol-free, so everyone can enjoy a slice
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Perfect balance of chocolate and cream flavor
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Simple ingredients, but feels like a bakery-style dessert
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Topped with a luscious Baileys-inspired frosting
INGREDIENTS YOU’LL NEED:
For the Brownies:
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½ cup unsalted butter
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8 oz semi-sweet chocolate, finely chopped
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¾ cup granulated sugar
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¼ cup light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons milk or cream
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¾ cup all-purpose flour
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2 tablespoons cocoa powder
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¼ teaspoon salt
For the Frosting:
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¼ cup unsalted butter, softened
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1 ½ cups powdered sugar
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3 tablespoons milk or cream
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½ teaspoon coffee extract or espresso powder (optional for that Irish cream vibe)
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½ teaspoon vanilla extract
HOW TO MAKE BAILEYS BROWNIES (NO ALCOHOL):
STEP-BY-STEP INSTRUCTIONS:
Step 1: Melt the Butter & Chocolate
Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, letting some hang over the edges so you can lift the brownies out easily later.
In a saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth and glossy. This part smells amazing—like you’ve just stepped into a chocolatier’s kitchen. Once it’s all melted, take it off the heat and let it cool for a few minutes so it doesn’t scramble the eggs in the next step.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and milk (or cream). The mixture should look pale and a little fluffy. Pour in your slightly cooled chocolate mixture and whisk until it’s all combined.
Step 3: Add the Dry Ingredients
Sift in the flour, cocoa powder, and salt. Gently fold everything together with a spatula—don’t overmix! You want a thick, glossy batter that still feels light.
Step 4: Bake
Pour the batter into your prepared pan, smoothing it out with the back of a spoon or spatula. Bake for 25–30 minutes, or until the top looks set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let them cool completely before adding the frosting. I know, it’s hard to wait—but trust me, it’s worth it.
Step 5: Make the Frosting
In a medium bowl, beat the softened butter until creamy. Slowly add in the powdered sugar, mixing on low to prevent a sugar cloud in your kitchen. Add in the milk or cream, vanilla, and coffee extract (if using). Beat on high for 2-3 minutes, until the frosting is fluffy and smooth.
Spread the frosting over the cooled brownies, and if you’re feeling fancy, use the back of a spoon to create little swirls. Pop them in the fridge for about 20 minutes if you want cleaner slices.
HELPFUL TIPS:
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Use high-quality chocolate for a deeper, more luxurious flavor. The better the chocolate, the richer the brownie.
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Let your brownies cool completely before frosting, or the frosting will melt into a gooey mess (not that it would taste bad… just a bit messy!).
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Add a dash of espresso powder to the batter or frosting if you want to mimic that classic Irish cream depth without any actual alcohol.
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Cut with a warm knife for clean, bakery-style slices. Just run it under hot water and wipe between each cut.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: 16 brownies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
If you’re dairy-free, try using a plant-based butter and cream alternative for both the batter and frosting. The texture may vary slightly but will still be delicious!
NUTRITIONAL INFORMATION (Per Brownie – Approximate):
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Calories: 215
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Fat: 12g
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Saturated Fat: 7g
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Carbohydrates: 26g
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Sugar: 18g
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Protein: 2g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these brownies ahead of time?
Absolutely! They stay fresh for a few days and actually taste even better the next day.
Can I freeze Baileys brownies?
Yes—just freeze them unfrosted for best results. When ready to serve, defrost and whip up a fresh batch of frosting to top them.
Do I have to include the coffee extract?
Nope! It’s just for that added Irish cream flavor. You can leave it out or substitute with a bit of chocolate extract for another fun twist.
STORAGE INSTRUCTIONS:
Store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (especially if it’s warm out). If you want to freeze them, wrap them tightly and store for up to 2 months. Just thaw and enjoy!
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
CONCLUSION
These Baileys brownies (without the alcohol) are the perfect blend of comfort and indulgence. Whether you’re serving them up at a party, treating yourself after a long day, or baking something special for someone else, they deliver rich, fudgy goodness in every bite. And the best part? No fancy ingredients, no stress—just pure chocolate joy with a creamy twist.
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Baileys Brownies (Without Alcohol): A Cozy Twist on a Classic Favorite
Description
There’s something magical about brownies, isn’t there? That fudgy bite, the way the edges get just a little bit chewy while the center stays decadently gooey—brownies are one of those nostalgic treats that feel like a warm hug in dessert form. But every now and then, it’s fun to dress them up a bit. That’s where this recipe comes in: a rich, chocolatey batch of Baileys-inspired brownies—only here, we’re leaving out the alcohol and still keeping every bit of indulgence.
This version leans into the cozy flavors of cream, chocolate, and a hint of coffee essence, echoing the smooth and velvety taste of the original liqueur. It’s the kind of treat that feels at home at a holiday table, nestled next to a cup of coffee on a rainy afternoon, or wrapped up in a little box for someone you love.
This recipe came into my life one cold December evening when I wanted something special to bring to a small family gathering. Everyone had already tried my classic brownies a dozen times, and I wanted to switch it up—something familiar, but just a little elevated. So I thought, what if we infused that brownie base with a silky Irish cream-like flavor, but made it completely family-friendly?
The result: these ultra-moist, rich brownies topped with a smooth, creamy frosting that melts into each bite like a little whisper of heaven. And now, they’ve become a go-to whenever I need to impress without stressing.
Ingredients
For the Brownies:
½ cup unsalted butter
8 oz semi-sweet chocolate, finely chopped
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk or cream
¾ cup all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
For the Frosting:
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
3 tablespoons milk or cream
½ teaspoon coffee extract or espresso powder (optional for that Irish cream vibe)
½ teaspoon vanilla extract
Instructions
Step 1: Melt the Butter & Chocolate
Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, letting some hang over the edges so you can lift the brownies out easily later.
In a saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth and glossy. This part smells amazing—like you’ve just stepped into a chocolatier’s kitchen. Once it’s all melted, take it off the heat and let it cool for a few minutes so it doesn’t scramble the eggs in the next step.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and milk (or cream). The mixture should look pale and a little fluffy. Pour in your slightly cooled chocolate mixture and whisk until it’s all combined.
Step 3: Add the Dry Ingredients
Sift in the flour, cocoa powder, and salt. Gently fold everything together with a spatula—don’t overmix! You want a thick, glossy batter that still feels light.
Step 4: Bake
Pour the batter into your prepared pan, smoothing it out with the back of a spoon or spatula. Bake for 25–30 minutes, or until the top looks set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let them cool completely before adding the frosting. I know, it’s hard to wait—but trust me, it’s worth it.
Step 5: Make the Frosting
In a medium bowl, beat the softened butter until creamy. Slowly add in the powdered sugar, mixing on low to prevent a sugar cloud in your kitchen. Add in the milk or cream, vanilla, and coffee extract (if using). Beat on high for 2-3 minutes, until the frosting is fluffy and smooth.
Spread the frosting over the cooled brownies, and if you’re feeling fancy, use the back of a spoon to create little swirls. Pop them in the fridge for about 20 minutes if you want cleaner slices.
Notes
If you’re dairy-free, try using a plant-based butter and cream alternative for both the batter and frosting. The texture may vary slightly but will still be delicious!