Triple Chocolate Irish Cream Brownies are the richest, chewiest most decadent homemade brownies you’ll ever try. This single bowl recipe is so simple to make and the fudgy taste will wow you! I usually use Ghirardelli cocoa, unsweetened chocolate and semi-sweet chocolate chips for this recipe – my family lovingly refers to them as my “Bailey’s Brownies” for good reason! Frosted with a simple homemade Irish Cream Buttercream frosting, these are to die for!
What's better than a triple chocolate brownie? One with subtle hints of coffee and Bailey's Irish Cream! So chewy and moist, these are wonderful all alone, or dusted with powdered sugar.
But top with a swirl of fun green homemade Vanilla Buttercream or Irish Cream Buttercream, and these are the best St. Patrick's Day brownies ever!
So easy to make in a single bowl, these stay moist and chewy for days. With colorful buttercream frosting and a sprinkle of St. Patrick's Day sprinkles, these will disappear fast!
If you're looking for the best brownies ever, today is your lucky day!
⅓ cup (35 g) Dutch-processed cocoa
1 teaspoon espresso powder
½ cup + 2 tablespoons Bailey’s Irish Cream
2 ounces unsweetened chocolate (finely chopped)
(I use Ghirardelli 100% Cacao Unsweetened Chocolate Bars)
4 tablespoons unsalted butter (melted)
½ cup plus 2 tablespoons vegetable oil
2 eggs (room temperature)
2 egg yolks (room temperature)
2 teaspoons pure vanilla extract
2½ cups (500 g) cups granulated sugar
1¾ cups (210 g) all-purpose flour
¾ teaspoon salt
1 cup semisweet chocolate chips
HOW I MAKE THESE:
Originally posted March 2014; revised and reposted March 2020.
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