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These dense chocolate brownies are topped with a creamy Bailey’s filling and a layer of soft chocolate. Yum.

It’s St. Patrick’s Day! Time to break out the Bailey’s Irish Cream (or non-alcoholic equivalent!) and add it to everything chocolate for a special break-the-monotony-of-March treat!

Doesn’t St. Patrick’s Day come at a good time? Just when you are weary of all the grey winter weather along comes a holiday that adds some GREEN to your life! These are delicious little brownies with just a touch of Irish Cream. I don’t often add alcohol to recipes, but Irish cream really adds such a fun sweet flavor here. If you want to avoid the alcohol, use the non-alcoholic coffee creamer! I actually made half of my filling with it (to compare) and I honestly couldn’t tell the difference.

Here is how we made these delicious little treats: (printable recipe here)

INGREDIENTS:

Brownie:

• 1cup butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1 cup milk

Irish Cream Filling:

• 5 cups powdered sugar
• 8 tablespoons melted butter
• 1/4 cup Bailey’s Irish Cream, or 1/3 cup non-alcoholic Bailey’s coffee creamer

Fudge Topping:

• 12oz. semi-sweet chocolate chips
• 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

• Preheat oven to 350F.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between)
• Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
• Bake at 350F degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

Irish Cream Filling: