Baileys Irish Cream Brownies

May 9, 2010 / By Foodland

Baileys Irish Cream Brownies

Elevate your brownie game with these Baileys Irish Cream Chocolate Brownies! Simply delicious and easy to make for your St. Patrick's Day celebration. 
Course Dessert
Servings 9 Servings


  • Brownies
  • 1 Betty Crocker Super Moist German Chocolate Cake Mix, 18.25 oz.
  • 0.75 cup butter, melted
  • 1/3 cups evaporated milk
  • Frosting
  • 6 cups powdered sugar, sifted
  • 3 butter, 12 oz.
  • 0.5 cup whole milk
  • 0.25 cup Baileys Irish Cream
  • 4 1/2 teaspoons vanilla extract


  1. Preheat oven to 350°.
  2. Spray a 9" x 9" square cake pan with non stick coating.
  3. Combine the cake mix, melted butter and evaporated milk.
  4. Mix well and pour the mixture into the prepared cake pan and spread evenly.
  5. Bake for about 20 minutes or until done, do not over bake.
  6. Remove from the oven and cool completely.
  1. Combine the powdered sugar and butter together in a mixing bowl with a paddle attachment and beat on high until light and fluffy,
  2. Scrape down the bowl.
  3. On low speed add in the milk, Baileys Irish Cream and vanilla extract and beat until completely incorporated.
  4. Remove from the mixer and store in an air tight container.
  5. If using right away, do not refrigerate; if storing for later, place in the refrigerator for up to 2 weeks.
  6. Spread the frosting over the completely cooled brownies and serve.
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