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    Home » Recipes » Desserts

    Bailey's Brownie Bites with Chocolate Ganache

    Published: Nov 10, 2016 · Modified: Sep 12, 2021 by Karin and Ken · This post may contain affiliate links. 6 Comments

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    Baileys Brownie Bites with Chocolate Ganache are delicious and perfect for any celebration!  Addictive, moist, and flavorful, these will not disappoint.  

    These bites are amazing, no matter which flavor you use to compliment them. I alternate between Bailey's Irish Cream, Kahlua and Grand Marnier and am unable to say which version I prefer best!

    I suppose the best way to explain it is that, in my opinion, Bailey's Irish Cream tastes somewhat like chocolate with a hint of vanilla, Kahlua is more of a coffee based addition and Grand Marnier is more orange based.

    Usually, I grab the one I am in the mood for or have on hand. 

    NOTES DURING SHOOT:

    Hey Karin, here are a few notes from while I was making these!
    -The ganache was too thick to pour, but worked great to dip. I used a fork to help dip them, this can be seen in the photos.

    -Only fill the batter ¾ full, do not fill to top. To flatten the batter in each cup, use a spatula or back of a spoon, you can either wet it with water or spray with oil to prevent sticking.

    -Definitely spray the mini muffin tin with oil before filling with batter.

    -To make the brownies simple to release from the pan without breaking, once the brownies are room temp, move them to the fridge to chill for 30 minutes. This made it easier to release them.

    -I used the microwave to heat the chocolate chips and butter for the batter, as well as the cream for the ganache. Both in 15 second increments until ready.

    For the brownies:

    ¾ cup all-purpose flour 

    ⅔ cup cocoa powder

    ½ teaspoon salt

    ½ teaspoon baking powder

    ¼ cup unsalted butter

    1 cup semi-sweet chocolate chips

    1 cup granulated sugar

    ½ cup Irish cream

    1 teaspoon vanilla extract

    1 large egg

    For the ganache:

    1 cup semi-sweet chocolate chips

    ¼ cup Irish cream

    ¼ cup whipping cream

    Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.

    In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.

    In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.

    Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.

    Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.

    Scoop the batter into the prepared pan and use a silicone spatula to even it out.

    Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. 

    Once the brownies have cooled, prepare the ganache.

    Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.

    Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.

    Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.

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    BAILEYS BITES

    Baileys Brownie Bites with Chocolate Ganache are delicious and perfect for any celebration!  Addictive, moist, and flavorful, these will not disappoint.  
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 30

    Equipment

    • mini muffin pan (24 holes)

    Ingredients
      

    For the brownies

    • ¾ cup all-purpose flour
    • ⅔ cup cocoa powder
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • ¼ cup unsalted butter
    • 1 cup semi-sweet chocolate chips
    • 1 cup granulated sugar
    • ½ cup Irish cream
    • 1 teaspoon vanilla extract
    • 1 large egg

    For the ganache

    • 1 cup semi-sweet chocolate chips
    • ¼ cup Irish cream
    • ¼ cup whipping cream

    Instructions
     

    • Get out and measure your ingredients.
    • Preheat the oven to 350 °F and line and prepare your mini pan with cooking spray.
    • In a microwave safe bowl, while stirring frequently, melt the butter and chocolate chips in 15 second intervals.
    • Until blended and smooth.
    • In a medium mixing bowl, combine the flour, cocoa powder, salt, and baking powder.
    • Whisk until blended. Set aside.
    • Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined.
    • Stir in the egg just until incorporated. Do not over mix.
    • Fold in the flour mixture just until no more streaks of flour remain.
    • Batter will be very thick.
    • Scoop the batter into the prepared pan until ¾ full.
    • Use a silicone spatula sprayed with cooking spray to even it out. The cooking spray prevents the batter from sticking to your spatula or spoon.
    • Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.
    • Once the brownies have cooled, move them to the fridge to chill for 30 minutes.

    Prepare the ganache.

    • Get out and measure your ingredients.
    • Place the chocolate chips and Irish cream in a small, microwavable bowl. Heat in 15 second increments until hot, chocolate is melted and blended. Pour the cream over the chocolate chips and Irish cream mixture.
    • Stir until all the chocolate chips are completely melted.
    • Let cool for about 15 minutes before dipping your brownies with a fork.
    • Make sure they're totally coated before placing them on a rack.
    • Place a pinch of sprinkles on top of each bite.
    • Enjoy!
    • Every bite!
    • Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.
    Keyword Bailey's Irish Cream, best brownie, best dessert, bites, chocolate, easy brownie, easy dessert, Grand Marnier, Kahlua, mini
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Danielle

      December 08, 2016 at 4:42 pm

      I think this may be the best dessert I've ever made! What I like is that one is actually enough. I tried to put more Bailey's 🙂 but it made them a little too gooey. Maybe longer cooking time would have worked. I didn't use the 2nd portion of choc chips and they were still fantastic. My chocoholic friend who is a fantastic baker was impressed!!! A winner!

      Reply
      • Karin and Ken

        December 09, 2016 at 5:34 pm

        We love this dessert here too! So glad to hear you enjoyed it! You made my day! Hopefully you find some other desserts that you enjoy just as much. Take care and all the best. Thanks again for letting me know. Karin

    2. Kate

      December 04, 2016 at 7:53 am

      How many mini brownies does the recipe make?

      Reply
      • Karin and Ken

        December 04, 2016 at 12:52 pm

        Depending on the size of your mini muffin pan and how high you fill them between 16 and 18. We love this recipe and hope you do too! Take care and be well. Karin

    3. Ann

      November 13, 2016 at 3:19 am

      Made these and they are delicious. Thank you so much for sharing.

      Reply
      • Karin and Ken

        November 13, 2016 at 3:25 am

        Glad to hear you enjoyed these brownies. We love them too. Hopefully you find some other recipes on our site that you enjoy just as much. Take care. Karin

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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