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Baileys Brownie Bites

Rich and fudgy Baileys Brownie Bites with a dense, truffle-like centre, milk chocolate chips and a silky Irish cream chocolate ganache. Perfect for Christmas baking or whenever you're craving an indulgent chocolate treat.
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Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 50 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Brownies
  • 180 g unsalted butter (¾ cup + 1 tbsp / 6.3 oz
  • 200 g dark chocolate, 60–70% cocoa, chopped (7 oz)
  • 210 g caster sugar (1 cup + 1 tbsp)
  • 3 large eggs
  • 30 ml Baileys Irish Cream (2 tbsp)
  • 90 g all-purpose flour (¾ cup)
  • 30 g unsweetened cocoa powder (⅓ cup)
  • 100 g milk chocolate chips (⅔ cup / 3.5 oz)
  • ¼ tsp fine sea salt
  • 1 tsp vanilla extract
Baileys Chocolate Ganache
  • 150 g 150 g dark chocolate, 55–60% cocoa, finely chopped (5.3 oz)
  • 90 ml heavy whipping cream (6 tbsp)
  • 25 ml Baileys Irish Cream (1 tbsp + 2 tsp)
  • 10 g unsalted butter, optional (2 tsp)
Decoration
  • Christmas sprinkles, optional

Method
 

Brownies
  1. Preheat the oven to 170°C conventional (150°C fan / 340°F conventional). Line a 23 × 23 cm (9 × 9-inch) square baking tin with parchment paper.
  2. Melt the butter and dark chocolate together over a water bath or in short microwave bursts. Stir until smooth and leave to cool until lukewarm.
  3. In a large bowl, whisk the eggs and caster sugar for 1–2 minutes until combined and slightly thickened.
  4. Add the melted chocolate mixture, Baileys and vanilla extract. Stir gently until smooth.
  5. Sift in the flour and cocoa powder, add the salt and fold until just combined.
  6. Fold in the milk chocolate chips.
  7. Transfer the batter to the prepared tin and spread evenly.
  8. Bake for approximately 25–30 minutes, until the edges are set and a toothpick inserted into the centre comes out with moist crumbs.
  9. Allow the brownies to cool completely in the tin.
Baileys Chocolate Ganache
  1. Place the chopped dark chocolate in a heatproof bowl.
  2. Heat the cream until steaming but not boiling. Pour over the chocolate and leave for 2 minutes.
  3. Stir gently until smooth, then add the Baileys and optional butter.
  4. Spread the ganache evenly over the cooled brownies.
  5. Add sprinkles while the ganache is soft, if desired.
  6. Refrigerate for at least 4 hours, preferably overnight.
  7. Lift from the tin and cut into 25–36 squares using a sharp knife.

Notes

  • For the best results, weigh your ingredients using a kitchen scale.
  • Use good-quality dark chocolate for a rich, balanced flavour.
  • Do not overwhisk the eggs or overmix the batter.
  • Avoid overbaking to preserve the dense, fudgy centre.
  • Chill thoroughly before cutting for clean edges.
  • Let the brownie bites sit at room temperature for 15–20 minutes before serving.
  • Store in an airtight container in the refrigerator for up to 4–5 days.
  • Freeze undecorated brownies for up to 2 months.
  • These brownies contain alcohol and are not suitable for children.