Bailey's Irish Cream Brownies in the Pressure Cooker
These boozy Bailey's Irish cream brownies are soft and fudgy, then topped with Irish cream frosting and fun themed sprinkles for an easy St Patrick's Day dessert!
Equipment
- 1 9x9 inch square pan
- 1 hand mixer
- 1 parchment paper
Ingredients
Brownies
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs room temperature
- ¼ cup Bailey's Irish Cream
- 1 ½ cups unsweetened cocoa powder
- ¾ cup all purpose flour
- 1 teaspoon espresso powder optional
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 2-4 tablespoons Bailey's Irish Cream as needed
- St Patrick's Day sprinkles optional
Instructions
Instructions
- Preheat the oven to 350°F. Whisk together the melted butter, brown sugar, and granulated sugar.
- Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color. Then add in the Irish cream and mix until smooth.
- Fold in the cocoa powder, flour, espresso powder, and salt and mix until the batter is just combined.
- Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray.
- Pour the batter into your prepared baking pan.
- Bake at 350°F for 30-45 minutes or until an inserted knife comes out mostly clean.
- Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the brownies out of the pan.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
- Set the mixer to low speed and slowly drizzle in the Irish cream until it's fully incorporated into the buttercream. Beat the frosting on high for 4-5 minutes until light and fluffy.
Notes
It's better to undercook the brownies slightly, than overcook them! Brownies will dry out quick, so it's best to err on the side of caution when baking brownies! Bake just until an inserted toothpick comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the brownies will take to cook. Be patient and let them cool. Warm brownies fresh out of the oven are delish, I know. But it's best to let them fully cool before digging in. The brownies will be less likely to crumble when you cut them and the center is more likely to be fully cooked while still being perfectly fudgy.