Irish Cream Brownie Bites are little fudgy brownies with a kick of Irish cream!
Chocolate pairs so well with so many flavors, and Irish cream is one of my favorite things to combine with it. And in these little Irish Cream Brownie Bites, those flavors really shine.
Of course, you can use a different liqueur if you like. There are many others that pair well with chocolate. Try a coffee liqueur or maybe a hazelnut or almond variety.
You’ll definitely want to use mini chocolate chips because of the size of these brownies. Larger chocolate chips are just too big for these little bites. If you don’t have mini chips, then use chopped chocolate or try chopping regular size chocolate chips into smaller pieces. They’ll also be fine without any added chips, but just keep in mind that the yield will be reduced.
Using liners for the mini muffin pans make the brownies easier to remove from the pans once they’re ready. I prefer paper liners, and I most often use plain parchment liners. But for these I went with a variety of liners for a fun look.
When you’re divvying the batter, you’ll get the best results with a scoop. Brownie batter doesn’t behave like cookie dough or muffin batter. It’s thicker and can be a little tougher to divide for mini size brownies. A scoop makes quick and simple work of portioning the batter.
I just can’t get enough of these rich, fudgy Irish Cream Brownie Bites. The flavor is just fantastic! And their individual size makes them great for serving a crowd!
More Irish Cream Treats
Irish Cream Brownie Bites
Irish Cream Brownie Bites are rich, fudgy little brownies with a kick of Irish cream liqueur!
Ingredients
- 12 ounces (340g) semisweet chocolate
- 1/2 cup + 2 tablespoons (141g) unsalted butter
- 4 large eggs, lightly beaten
- 3/4 cup (150g) granulated sugar
- 1 tablespoon + 1 teaspoon Irish cream liqueur
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (88g) mini semisweet chocolate chips
Instructions
- Place the chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F. Grease 48 mini muffin cups or line them with paper liners.
- Add the eggs, sugar, and Irish cream to the cooled chocolate mixture. Use an electric mixer (or mix by hand) to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the chocolate chips.
- Divide the batter among the muffin cups, filling each almost full. (I use a#40 scoop.)
- Bake 10 to 15 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
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10 Comments on “Irish Cream Brownie Bites”
12 oz chocolate–do you mean a bag of chocolate chips?
Hi, Ronda. I prefer not to use chocolate chips for melting, as they don’t always melt reliably. But you can certainly use that if you like.
HELP!! Thank you for the quick reply. So what kind of chocolate do you use in this recipe?
Baking chocolate squares or discs will work. I most often use Guittard chocolate wafers.
You’ve done it again!  How did you know this was exactly what I was searching for?  It’s almost eerie. Thank you thank you!
Great minds, righ? 🙂 I hope you like them!
If you don’t want to make individual portions, what size baking dish and baking time would apply? Thank you so much!
Hi, Laurel. I’d guess that a 9×13 pan would be the best choice for this much batter, unless you want really thick brownies. In that case, maybe try a 9-inch square pan. I’d start checking for doneness after about 35 minutes.
These were so delicious and easy to make! It was the first recipe of yours I’ve made and am excited to try more! Thanks for the great recipe and super easy to follow instructions!
That’s wonderful to hear, Amy! Happy baking!