I have a confession to make: the brownies you see on this screen do not actually contain Bailey’s Irish Cream. They contain a cheap knock-off because I wasn’t about to shell out $20 for a bottle of the real stuff. I know this makes me sound cheap, but let’s get serious: I’d rather spend that money on good food, good wine, or good beer. Besides, the brownies won’t know the difference…and neither will you once you take a bite!
I struggled figuring out what to call this dish, but thanks to some Twitter help I figured out that Bailey’s + Coffee = Irish Coffee. And Irish Coffee Buttercream was born! The recipe is so easy and 100% worth it; just know that, well, I kind of made too much and have been armed with a spoon to polish off the rest since. Don’t judge till you try it
As for the Bailey’s brownies, I simply used my go-to brownie recipe and subbed in 2 Tbsp of Bailey’s in lieu of the water it calls for. Voila! Bailey’s brownies. In reality though the brownies are just a delivery mechanism for the frosting. As it should be.
- 2 sticks of butter, at room temperature
- 2 lbs of powdered sugar, sifted
- 4 Tbsp Bailey’s (or cheap knockoff)
- 2 Tbsp instant coffee powder
- 1 tsp vanilla
Combine the Bailey’s with the instant coffee. Set aside to dissolve, stirring occasionally, until all the powder is dissolved into the liqueur. In a bowl cream the softened butter. Add half of the powdered sugar and combine. Add the Bailey’s/instant coffee mix and the vanilla. Mix well. The mixture might be runny, so add the remaining powdered sugar as required to get it to the consistency you prefer. If it’s too dry, add a little more Bailey’s.
Spread on cooled brownies. Devour.
As far as I know I don’t have much Irish in me…but after eating an undisclosed number of these brownies I have to agree that everyone has a little Irish in them on St. Patrick’s Day. Or a lot of Irish. Oops.