These frosted Baileys mocha brownies are fudgy, chocolatey, and spiked just right with Irish cream.
They taste like a warm mocha in brownie form, with a rich, smooth frosting that makes every bite extra special.
This is one of those recipes I keep coming back to whenever I need a dessert that feels cozy but still has a bit of flair.
Why I Love This Recipe
I made these brownies for a holiday party once and they were gone in 15 minutes. People kept asking me, “What’s in these?!” It’s the Baileys. That hint of Irish cream turns regular brownies into something really special.
- You get coffee + chocolate + Baileys in one bite
- The frosting is creamy, smooth, and not too sweet
- Great for parties, or when you just want to treat yourself
- Easy to make ahead
- You only need one bowl for the brownie base
What You’ll Need
For the Brownies
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup Baileys Irish Cream
- ¾ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup Baileys Irish Cream
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- Pinch of salt
Tools You’ll Need
- Large mixing bowl
- Medium bowl
- Whisk
- Hand mixer
- Rubber spatula
- 8×8” square baking pan
- Parchment paper
- Cooling rack
Pro Tips
- Use room-temperature eggs so they mix in better
- Don’t overmix the batter after adding flour—this keeps them fudgy
- Lining the pan with parchment helps the brownies lift out cleanly
- Chill the frosting a bit before spreading for a clean swirl
- The brownies taste even better the next day
Substitutions and Variations
- Swap Baileys for any Irish cream-style liqueur
- Use dark chocolate chips for extra depth
- Skip the frosting and dust with powdered sugar for a lighter version
- Add chopped walnuts or pecans for crunch
- Use decaf espresso powder if you’re sensitive to caffeine
Make Ahead Tips
- Make the brownies the day before, wrap tightly, and frost the next day
- You can also freeze unfrosted brownies for up to 2 months
Cooking Time & Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Frosting & Cooling: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Why This Recipe Works (Quick Science)
Adding Baileys to the batter adds moisture, richness, and flavor. The alcohol cooks off, but it leaves behind that signature Irish cream taste. Cocoa powder and espresso deepen the chocolate flavor, and the mix of white and brown sugar gives a slightly chewy texture. The butter-based frosting blends perfectly with powdered sugar and Baileys for a smooth, spreadable topping.
Common Mistakes
- Overbaking: They’ll dry out quickly, so take them out when a toothpick has a few moist crumbs
- Not cooling before frosting: Warm brownies will melt the frosting
- Skipping espresso powder: It won’t taste like coffee, it just makes the chocolate richer
- Using cold butter for the frosting—it must be soft
What to Serve With
- A glass of milk or hot cocoa
- Coffee with Baileys (of course)
- Vanilla ice cream on the side
- Fresh berries for a nice contrast
FAQ
Can I make this without alcohol?
Yes! Replace Baileys with heavy cream + a splash of vanilla extract.
How long do they last?
Up to 5 days in an airtight container, or freeze for up to 2 months.
Can I double this recipe?
Yes, just bake it in a 9×13 pan and add about 5–8 more minutes of bake time.
Can I use Dutch cocoa powder?
Yes, just expect a darker color and slightly deeper flavor.
Cooking Instructions
Step 1: Melt the Butter
Melt 1 cup (2 sticks) unsalted butter in a small saucepan or microwave-safe bowl.
Step 2: Mix Sugars and Butter
In a large mixing bowl, whisk together the melted butter, 1 ½ cups granulated sugar, and ½ cup packed light brown sugar until smooth and glossy.
Step 3: Add Eggs, Vanilla & Baileys
Whisk in 3 large eggs, 1 tablespoon vanilla extract, and ½ cup Baileys Irish Cream until fully combined.
Step 4: Add Cocoa and Espresso Powder
Sift in ¾ cup unsweetened cocoa powder and 1 tablespoon instant espresso powder. Stir until smooth.
Step 5: Fold in Flour and Salt
Add 1 cup all-purpose flour and ½ teaspoon salt. Stir gently just until no flour streaks remain.
Step 6: Add Chocolate Chips
Fold in 1 cup semi-sweet chocolate chips until evenly mixed.
Step 7: Bake the Brownies
Pour the batter into a parchment-lined 8×8 pan. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
Step 8: Make the Frosting
While the brownies cool, beat ½ cup softened butter with 2 cups powdered sugar, ¼ cup Baileys, 1 tablespoon cocoa powder, 1 tablespoon espresso powder, and a pinch of salt until creamy and smooth.
Step 9: Frost and Slice
Once brownies are fully cooled, spread the frosting over the top and slice into 12 squares.
Leftovers & Storage
Store in an airtight container at room temp for 3 days or in the fridge for 5. For longer storage, freeze unfrosted brownies and frost them later. You can also freeze frosted ones, just know the texture of the frosting may change slightly.
Wrap-Up
These frosted Baileys mocha brownies are pure comfort in every bite—fudgy, rich, and topped with the smoothest frosting you’ve ever had. If you love chocolate, coffee, and that little hit of Baileys, this one’s for you. Let me know how they turned out in the comments, and if you have any questions, I’ve got you covered!
