Irish Cream Skillet Brownie (Fudgy Baileys Brownie for St. Patrick’s Day)

This rich and fudgy Irish Cream Skillet Brownie is made with chocolate chunks and topped with Baileys whipped cream for an easy St. Patrick’s Day dessert. It’s baked in a 10″ cast iron skillet and best served warm.

If you’re looking for a cozy, crowd-pleasing dessert for St. Patrick’s Day, this Irish Cream Skillet Brownie delivers big flavor with very little fuss. It’s deeply chocolatey, soft in the center, and packed with melty chocolate chunks. Even better, a hefty splash of Baileys Irish Cream goes directly into the brownie batter. It’s also in the whipped cream topping, giving the entire dessert that distinctive Irish Cream flavor.

Even though it’s warming up, March winds blow cold. I wanted something warming for our St. Patrick’s Day feast. As I developed this recipe, something about it felt so familiar. Ahhh – then it came to me. This isn’t the first skillet brownie I’ve made for St. Patrick’s Day. The first was this Oat and Stout Skillet Brownie. Isn’t it funny the things we’re drawn to, like clockwork, and sometimes unaware? I digress.

Baked in a 10-inch skillet, this brownie comes out thick, fudgy, and sliceable. But it’s also perfect for scooping straight from the pan while still warm (my preference). If you’re hosting friends or family for St. Patrick’s Day, this recipe feels special without any complicated steps. And because the cast iron holds heat so well, each bite stays warm and gooey long after it comes out of the oven. The perfect antidote to a chilly, blustery March day.

How to Make Irish Cream Brownie Batter

This Irish Cream Skillet Brownie batter is a one bowl wonder, and takes only a few minutes to mix. The process is simple, and each step builds the rich, fudgy texture that makes this brownie so irresistible. Just follow these four simple steps.

Step 1: Melt the Butter and Chocolate

Start by melting the butter and chopped semi-sweet chocolate together in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each round, until the mixture is completely smooth and glossy.

Step 2: Whisk in the Sugars

Next, add the granulated sugar and packed brown sugar to the warm chocolate mixture. Whisk until the sugars are fully incorporated. At this stage, the mixture will look thick and slightly grainy. That’s perfectly normal. The sugars will dissolve further once the eggs are added and whisked.

Step 3: Add the Eggs, Irish Cream, and Vanilla

Add the eggs, Irish cream, and vanilla extract to the bowl. Whisk everything together until smooth, then continue whisking for about two minutes. As you whisk, the batter becomes thicker and glossy.

Side note: Did you know you can make homemade Irish Cream with just a few ingredients? Find my recipe right here.

Step 4: Fold in the Dry Ingredients

Add the flour, cocoa powder, salt, and espresso powder. Using a rubber spatula, gently fold the dry ingredients into the batter until the last streaks of flour disappear.

Finally, stir in the chocolate chunks. The finished batter should look thick, dark, and glossy, with plenty of chocolate pieces throughout.

Spread the Batter in the Skillet

Once the batter is mixed, transfer it to your prepared skillet and spread it evenly with a spatula. Scatter a handful of extra chocolate chunks over the top for even more chocolate in every slice.

Transfer the skillet to the oven and bake at 350°F. As it bakes, the edges will set while the center stays soft and fudgy – the perfect texture for a warm Irish Cream Skillet Brownie.

Tips for Baking the Perfect Skillet Brownie

A skillet brownie is wonderfully simple, but a few small techniques can make the difference between a good brownie and an exceptional one. These tips will help you achieve that ideal fudgy center every time you bake this Irish Cream Skillet Brownie.

Use a 10-inch Oven-Safe Skillet

A 10-inch skillet gives this brownie the perfect thickness. If the pan is too small, the brownie may take longer to bake and the edges can become overly firm. If it’s too large, the brownie will bake thinner and lose some of its fudgy texture. Cast iron works especially well because it distributes heat evenly and creates slightly crisp edges while keeping the center soft. If you don’t have a cast iron skillet, a 10-inch cake pan will also work. If you want to add a cast iron skillet to your cooking arsenal, my pick is this Lodge 10.25-inch pre-seasoned cast iron skillet for about $20. You can’t beat the quality or price.

Don’t Overmix the Batter

After adding the flour, cocoa powder, and salt, gently fold the dry ingredients into the batter by hand using a rubber spatula. Stop mixing as soon as the last streaks of flour disappear. Overmixing can develop the gluten in the flour, which can make brownies dense or slightly tough instead of soft and fudgy.

Bake Just Until Set

The secret to a perfect brownie is pulling it from the oven at the right moment. The edges should look set, while the center still appears slightly soft. When you insert a toothpick into the center, it should come out with moist crumbs, not wet batter. The brownie will continue to set as it cools in the hot skillet.

Let the Brownie Rest Before Serving

It can be tempting to dive right in, but letting the skillet brownie rest for 10 minutes helps the structure set and makes slicing easier. The center will still be warm and gooey, which is super important – this brownie is best served warm topped with Irish cream whipped cream or a scoop of vanilla ice cream.

Irish Cream Skillet Brownie for St. Patrick’s Day

Desserts flavored with Irish cream always feel especially fitting around St. Patrick’s Day. It’s like the pot of gold at the end of the rainbow! The creamy liqueur adds a subtle flavor that makes this a super cozy dessert to share on St. Patrick’s Day – or anytime you want a warm, ooey-gooey treat.

Related recipe: Five Ingredient Guinness Brownies