Bailey’s Irish Cream Brownie Bites

Only four more sleeps until Christmas! I cannot believe it. Today, I am off to pick up the last of the presents, do some wrapping and get my Christmas grocery shopping done. I will be hosting Christmas dinner for my family on Sunday. After a week of debating, I think I’ve finally settled on my vegetarian christmas menu. And I’m so excited to get cooking! But first, I need to finish the last of my Christmas baking! I’ll be making a trifle and a cheesecake at some point in the next two days. Tis the season for a sugar overdose!

If you are looking for an easy dessert to bring to a Christmas dinner or party over the next few days, I highly urge you to give these a shot! If you like chocolate, coffee and a little Irish Cream liqueur, then you won’t go wrong with these adorable and delicious brownie bites. I brought these to my work Christmas party yesterday and they got great reviews. They have a chewy exterior and a soft, gooey centre. The Irish Cream ganache is extra yummy – so yummy that I wanted to drink the ganache! *hehe*

Wishing you all a wonderful Christmas. May it be merry + bright! xo

Brownie Ingredients
  • 4 ounces of semisweet chocolate, chopped
  • 1 ounce of unsweetened chocolate, chopped
  • 1/2 cup of unsalted butter, cubed
  • 1 cup granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 2 teaspoons of instant espresso powder
  • 1 pinch of salt

Irish Cream Ganache Ingredients
  • 2 ounces of semisweet chocolate, chopped
  • 3 tablespoons of whipping cream (35%)
  • 1 tablespoon of butter, softened
  • 1 tablespoon of Irish cream liqueur


1. Preheat oven to 350’F. In a saucepan, melt together the semisweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally. Let cool for 10 minutes.

2. Once chocolate is cooled, whisk in the sugar and the vanilla. Next, whisk in the eggs, one at a time. With a wooden spoon, stir in the flour, espresso powder and salt. Mix until just combined.

3. Spoon batter by tablespoonful into a paper-lined mini-muffin tin. Bake in 350’F oven for 18 minutes, or until cake tester inserted in centre comes out with a few moist crumbs. Let brownies cool in pan on a wire rack.

4. Ganache: In a small saucepan, melt the chocolate and cream over low heat, stirring occasionally, until smooth. Whisk in butter and liqueur; let ganache cool for 15 minutes.

5. Dip the tops of the brownies into the ganache. Cover brownies loosely and refrigerate until set, about 30 minutes. Note: Make Ahead – layer brownies between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.

Serve brownie bites at room temperature for best results.

Yield: 24 brownie bites

Source: Canadian Living Magazine January 2013


  1. says

    wow! how awesome is it that you are hosting a vegetarian christmas?! you rock! these brownie bites are so cute and look delicious!

    merry christmas, courtney!

  2. says

    Normally I would skip a chocolate cupcake on a dessert tray, but you could sell anything to me by telling me it has Irish cream liquor in it! Plus they’re so adorable! Good luck finishing all your shopping and cooking and hope you have a wonderful family Christmas!

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