Bailey's Irish Cream Brownies
The perfect mix of creamy Bailey's and rich chocolate, these pressure cooker brownies are tender, gooey, and an impressive dessert treat.
Equipment
- 1 Pressure cooker with trivet
Ingredients
Main Ingredients
- 1 cup unsalted butter melted for deep, buttery base
- 1 ½ cups light brown sugar plus 1 cup granulated sugar
- 4 large eggs at room temp
- ¼ cup Bailey's Irish Cream boozy, creamy hint
- 1 ½ cups unsweetened cocoa powder for chocolate punch
- ¾ cup all-purpose flour the backbone
- 1 teaspoon espresso powder optional, amps up chocolate
- ½ teaspoon salt to balance sweetness
Instructions
Instructions
- Melt the unsalted butter and mix with both brown and granulated sugar until smooth.
- Add the eggs one by one, mixing well after each, and stir in the Bailey’s Irish Cream.
- Mix dry ingredients: cocoa powder, flour, espresso powder, and salt.
- Slowly add dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into a greased pan that fits your pressure cooker’s trivet.
- Set it inside the cooker, add water under the trivet to create steam, and seal the lid.
- Cook for the right amount of time, then do a slow release before opening the lid.
- Spot the tender pull, moist and rich, ready to top with frosting or sprinkles.
Notes
Serve warm topped with frosting or sprinkles for added flavor and fun.