Treat yourself to heavenly Bailey’s Salted Caramel Brownies! Dive into layers of rich chocolate, gooey caramel, and a hint of Bailey’s Irish Cream. Irresistibly decadent and perfect for any sweet tooth craving. Get ready to satisfy your dessert dreams.
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Bailey’s Salted Caramel Brownies
Get your sweet tooth ready. Bailey’s Salted Caramel Brownies! Fudgy, chocolatey brownies swirled with creamy caramel and a splash of Bailey’s Irish Cream, all topped off with a sprinkle of sea salt for that perfect balance of sweet and salty. Bringing together the rich flavors of chocolate and caramel with a touch of Irish magic. So grab your apron and let’s dive into the world of decadent desserts.
Why You’ll Love this recipe:
- Homemade salted caramel sauce is delicious
- These are rich chocolate brownies
- Perfect treat for St. Patrick’s Day to celebrate Irish heritage
- Also perfect anytime you want fudgy brownies with a sweet and salty twist
Equipment Needed
Electric mixer– stand mixer or hand mixer
Baking pan– for this recipe I used an 8×8 square pan
Key Ingredients
You’ll need some pantry staples like granulated sugar, cocoa powder, and flour.
- Bailey’s Irish Cream– You can’t have Bailey’s brownies without the star of the show.
- Chocolate bar or chips– This is going to add extra gooey chocolate through out the brownies.
- Unsalted butter– Using unsalted butter allows you to control the salt amount.
- Heavy Cream– We’re going to need heavy cream for a few parts of this recipe.
- Espresso Powder– Using espresso powder deepens the flavor of chocolate.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Tips & Tricks
- Flakey salt for best results. I like Maldon.
- Short on time- boxed brownie mix will do in a pinch, add espresso powder and chocolate chips to the brownies
- Helpful Tips – Lining your pan with parchment paper is necessary since the caramel is quite sticky! This will make clean up easier.
- Make caramel sauce ahead of time to allow it to cool fully.
- For clean crisp cuts, place your knife under running hot water, and dry fully before making cuts. Repeat the process until the brownies are all cut.
Instructions
- Preheat oven to 350° and line a 8×8 baking dish with parchment.
- Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.
- Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.
- Add sugar and espresso powder to the melted chocolate mixture, whisking to combine. Add the vanilla extract and egg, whisking until completely incorporated and smooth.
- Mix the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.
- Pour batter into prepared pan, smoothing out the brownie batter to the edges with an offset spatula.
- Drop dollops of salted caramel into the batter. I added 8, and then swirled with a butter knife.
- Bake brownies for 20-25 minutes or until the top is set. Do not overbake. The caramel will make it very difficult to tell when they are done. I would not suggest baking more than 30 minutes because they might overbake.
While the brownies bake, make the Bailey’s Chocolate Ganache
- Heat heavy cream in a small microwave-safe bowl for about 30 seconds. Add in your chocolate to the hot cream, whisking until smooth. Heat in short 30 second intervals if needed for chocolate to fully melt and become smooth. Stir in the Irish cream liqueur and whisk until smooth.
To make the Caramel Sauce
- Cook sugar over medium heat until it melts and turns a deep golden 5-6 minutes.
- Turn off the heat and whisk in butter a tablespoon at a time until melted and mixed fully.
- Whisking constantly gradually add heavy whipping cream. Whisk until smooth.
- For salted caramel, add a pinch of salt while mixing in the butter.
Assemble Brownies
- Once the brownies are fully cooled, add an even layer of the chocolate ganache.
- Add a drizzle of caramel over the top of the ganache and a heavy sprinkle of salt.
- Cut into even squares.
Make Ahead
Does it freeze?
They freeze very well. Bailey’s brownies will keep for 2 months in a freezer.
Variations and Substitutions
Don’t want boozy brownies– Substitute the baileys for Irish cream-flavored syrup like this one. This will give you the baileys flavor without the alcohol.
Cheesecake brownies– Add a layer of cheesecake filling to your brownies before adding the ganache. 8 oz block of cream cheese with 1 cup of powdered sugar and 2 tbsp heavy cream.
What to serve with Bailey’s Salted Caramel Brownies
Serve with
- Scoop of vanilla ice cream
- Maybe a few more drizzles of caramel sauce
- Whipped cream
Storing and Reheating
Store in an airtight container. These brownies will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen.
FAQ
What is Bailey’s?
Baileys Irish Cream is an Irish cream liqueur made of cream, cocoa, and Irish whiskey.
More Recipes
- Kentucky Oaks Lily Cocktail
- Cinnamon Streusel Banana Bread
- Bailey’s Salted Caramel Brownies
- Guinness Braised Short Ribs
- Monte Cristo French Toast Casserole
Bailey’s Salted Caramel Brownies
Equipment
- Electric Mixer
- Offset Spatula
- square pan 8×8
Ingredients
Brownies
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter
- 2 ounces semi sweet chocolate chopped
- 1 cup granulated sugar
- 1 tablespoon espresso powder
- 1 tablespoon vanilla extract
- 2 eggs
- 4 ounces semi-sweet chocolate chopped
Bailey’s Chocolate Ganache
- 1 ounce semi sweet chocolate
- 2 tablespoons heavy whipping cream
- 1 tablespoon Bailey’s Irish Cream
Caramel Sauce
- 1 cup granulated sugar
- 5 tbsp unsalted butter cubed
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350° and line a 8×8 baking dish with parchment.
- Whisk together in a medium bowl the flour, cocoa powder and salt. Set aside.½ cup all-purpose flour, ½ cup cocoa powder, ½ teaspoon kosher salt
- Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.10 tablespoons unsalted butter, 2 ounces semi sweet chocolate chopped
- Add sugar and espresso powder to the melted chocolate mixture, whisking to combine. Add the vanilla extract and egg, whisking until completely incorporated and smooth.1 cup granulated sugar, 1 tablespoon espresso powder, 1 tablespoon vanilla extract, 2 eggs
- Mix the cocoa mixture into the chocolate mixture until just combined. Fold in the remaining chocolate.4 ounces semi-sweet chocolate chopped
- Pour batter into prepared pan, smoothing out the brownie batter to the edges with an offset spatula.
- Drop dollops of salted caramel into the batter. I added 8, and then swirled with a butter knife.
- Bake brownies for 20-25 minutes or until the top is set. Do not overbake. The caramel will make it very difficult to tell when they are done. I would not suggest baking more than 30 minutes because they might overbake.
Bailey’s Chocolate Ganache.
- Heat heavy cream in a small microwave-safe bowl for about 30 seconds. Add in your chocolate to the hot cream, whisking until smooth. Heat in short 30 second intervals if needed for chocolate to fully melt and become smooth. Stir in the Irish cream liqueur and whisk until smooth.1 ounce semi sweet chocolate, 1 tablespoon Bailey’s Irish Cream, 2 tablespoons heavy whipping cream
Caramel Sauce,
- Cook sugar over medium heat until it melts and turns a deep golden 5-6 minutes.1 cup granulated sugar
- Turn off the heat and whisk in butter a tablespoon at a time until melted and mixed fully.5 tbsp unsalted butter
- Whisking constantly gradually add heavy whipping cream. Whisk until smooth.1/2 cup heavy cream
- For salted caramel, add a pinch of salt while mixing in the butter.
Assemble Brownies
- Once the brownies are fully cooled, add an even layer of the chocolate ganache.
- Add a drizzle of caramel over the top of the ganache and a heavy sprinkle of salt.
- Cut into even squares.