Irish Cream Brownies with Caramelized White Chocolate Buttercream

These Irish Cream Brownies are dark, rich, and fudgy, with a butterscotch-like Caramelized White Chocolate Buttercream on top. Between the Irish Cream in the brownie batter and the caramelized buttercream, there are many complex flavors that merit this a recipe for a special occasion.

Irish Cream Brownies with Caramelized White Chocolate Buttercream

I remember discovering the Irish Cream flavor via a pint of Haagen Dazs ice cream when I was a kid and thinking it was the best thing in the world.

Mind you, I had no idea until many years later that Irish Cream was a type of liqueur and not simply a flavor of ice cream, but the flavor is what we’re all after, right?

I’ve mentioned here before that I’m not a big drinker but I’m a big fan of cooking and baking with spirits. It’s such an easy way to elevate food with a flavor component AND an aroma component.

I’ve had a bottle of Bailey’s Irish Cream in my cabinet for quite some time and decided it was time to bake something with it. Brownies are an easy choice because those sweet Irish Cream notes pair so perfectly with dark chocolate.

Caramelized White Chocolate Buttercream frosted Irish Cream Brownies

These brownies are very moist and fudgy, dark, and rich. While they could definitely be enjoyed on their own, they are so much better with caramelized white chocolate buttercream on top. The brownies themselves aren’t overly sweet, so the sweetness that white chocolate has goes perfectly.

And if you’ve never had caramelized white chocolate before, OH MY GOSH it’s so good. More on that later…let’s start with the brownies.

Start by melting together chocolate and butter in the microwave:

White Chocolate Buttercream Brownies

Set aside to cool.

In a separate bowl, whisk to combine sugar and eggs:

Quick and Easy Irish Cream Brownies

Mix until you get a frothy and pale yellow mixture:

Irish Cream Infused Chocolate Brownies

For the dry ingredients, whisk together cocoa powder, flour, and salt:

Fudgy Bailey's Irish Cream Brownies Recipe

Set aside.

Return to the wet ingredients, and add the chocolate butter mixture to the sugar egg mixture, along with the Irish Cream liqueur:

Fudgy Bailey's Irish Cream Brownies

It will be a treat for your eyes to swirl it all together…it’s so pretty!

And eventually it should be a smooth chocolate brown:

Bailey's Irish Cream Brownies

Now add the dry ingredients:

Fudgy Irish Cream Brownies

Stir together until you get a thick brownie batter with no streaks of flour, and spread evenly into a nonstick 8×8 square pan:

Easy Irish Cream Brownies

Bake for 17 minutes, then let the brownies cool. In the meantime make the caramelized white chocolate buttercream.

If you’ve never had caramelized white chocolate, I will tell you that it is one of the most exquisitely delicious things I’ve ever tasted. Here’s a full post on how to make it step-by-step, but basically you roast white chocolate chunks in the oven for about 45 minutes at 250F, stirring every 7-8 minutes, until the white chocolate is the color of butterscotch. It’s quite easy, and white chocolate is a hundred times better when its sugars are caramelized and toasted.

To make the buttercream, combine caramelized white chocolate with whipped unsalted butter:

How to make Caramelized White Chocolate Buttercream

Whip together until smooth:

How to make caramelized white chocolate frosting

Then add a touch of confectioner’s sugar, about 1/3 cup:

Easy Caramelized White Chocolate Buttercream

Whip again until incorporated.

Caramelized White Chocolate Buttercream

Don’t you want to dip your finger into there? So luscious!

Flip the brownie square out of the pan and frost the top of the (cooled) brownies with the caramelized white chocolate buttercream:

Frosting Caramelized White Chocolate Buttercream on Irish Cream Brownies

Refrigerate the brownies to firm up the buttercream, then they can be cut into squares:

Irish Cream Brownies Recipe with Caramelized White Chocolate Buttercream Frosting


Irish Cream Brownies with Caramelized White Chocolate Buttercream
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Irish Cream Brownies with Caramelized White Chocolate Buttercream

These Irish Cream Brownies are dark, rich, and fudgy, with a butterscotch-like Caramelized White Chocolate Buttercream on top. 
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Calories 552kcal


For the Irish Cream Brownies:

  • 1/2 cup bittersweet or semisweet chocolate chips
  • 1/4 cup unsalted butter 4 tbsp
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder 1.5 oz
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup sugar
  • 6 tbsp Irish Cream liqueur

For the Caramelized White Chocolate Buttercream:

  • 1 stick unsalted butter softened (8 tbsp)
  • 6 oz high-quality white block chocolate caramelized*
  • 1/3 cup confectioner's sugar


  • To make the brownies: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
  • Place the chocolate and butter in a microwave-safe bowl and melt in 30 second intervals, stirring each time, until melted. It should only take 2-3 intervals. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, and salt until combined.
  • In a separate bowl, whip together the eggs and sugar until pale yellow and frothy, about 2 minutes.
  • Add the chocolate butter mixture to the whipped eggs, then add the Irish Cream. Whisk until combined. Then stir in the dry ingredients until no flour streaks remain.
  • Pour the batter into the square pan, and bake for 17 minutes. The top should be shiny and set, but slightly squishy to the touch, to indicate that it’s not overbaked. Let cool completely.
  • To make the buttercream, whip the butter in a bowl for 30 seconds, then whip in the caramelized white chocolate. Add the confectioner’s sugar and whip until smooth. Spread the frosting all over the cooled brownie square.
  • Refrigerate the brownies for about 1 hour to allow the buttercream to firm up. Then cut into squares and enjoy!


*To caramelize white chocolate, set the oven to 250F. Cut the white chocolate into chunks with a knife and spread on a baking sheet. Cook for a total of 45 minutes, stirring every 7-8 minutes. The white chocolate will get smoother and smoother, and darker and darker, each time. By the end of the cooking time it should be the color of butterscotch and completely smooth. NOTE it is very important to use a real white chocolate that’s high-quality and high in cocoa butter. Buy brands such as Valrhona, Scharffenberger, or Callebaut. A full post on it is here.


Calories: 552kcal | Carbohydrates: 72g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 97mg | Fiber: 4g | Sugar: 53g