Irish Cream Brownie Bites

Irish Cream Brownie Bites are little fudgy brownies with a kick of Irish cream!

stack of Irish Cream Brownie Bites

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.

Irish Cream Brownie Bites in paper wrappers

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.

Irish Cream Brownie Bites piled on a wooden surface

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!

Find more brownie recipes in the Recipe Index.

More Irish Cream Treats

Yield: 48 brownies

Irish Cream Brownie Bites

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Irish Cream Brownie Bites are rich, fudgy little brownies with a kick of Irish cream liqueur!

Irish Cream Brownie Bites in paper wrappers

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

  1. 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.
  2. Preheat oven to 350°F. Grease 48 mini muffin cups or line them with paper liners.
  3. 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.
  4. Stir in the flour and salt, mixing just until combined. Stir in the chocolate chips.
  5. Divide the batter among the muffin cups, filling each almost full. (I use a#40 scoop.)
  6. 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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Irish Cream Brownie Bites

Irish Cream Brownie Bites

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