Go Back

Bailey's Chocolate Mousse Brownies

These Bailey's Chocolate Mousse Brownies are insanely delicious and ultra indulgent! Layers of chocolate fudge brownies, fluffy Bailey's mousse and a rich chocolate ganache drizzle.
Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: Bars, Brownies, Dessert
Cuisine: American, Dessert
Servings: 12

Ingredients

For the Brownies:

  • 3/4 cup (1½ sticks) unsalted butter melted
  • cups granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 3/4 cup all-purpose flour
  • 1/2 tsp instant espresso powder optional but recommended

For the Bailey's Mousse:

  • 3/4 cup miniature marshmallows
  • 4 oz (1 bar) semi-sweet chocolate bar roughly chopped
  • 1/4 cup + 2 Tbsp Bailey's Irish Cream Liqueur divided
  • 1 cup heavy whipping cream

For the Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

  • Preheat oven to 350° degrees F. Line a 9x9" light metal square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  • In a medium bowl, combine the melted butter and granulated sugar until combined. Whisk in the vanilla extract and eggs, one at a time, mixing well after each addition. Lastly, mix in the cocoa powder, salt, flour, and instant espresso powder if using until a soft batter comes together. Pour the batter evenly into the prepared pan and smooth out the top.
  • Bake the brownies for 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
  • For the mousse: In a small saucepan, combine the miniature marshmallows, chopped chocolate bar and 1/4 cup of Bailey's liqueur over low heat. Cook, stirring constantly, until everything is melted and smooth. Remove from heat and cool completely, about 10 minutes.
  • After chocolate mixture has cooled, whip the heavy whipping cream and remaining 2 Tablespoons of Bailey's liqueur together on high speed until stiff peaks form, about 5-7 minutes. Fold the chocolate mixture into the whipped cream mixture gently until no white streaks remain. Spread the mousse evenly over the brownies in the pan. Cover and refrigerate for at least 2 hours to firm and set.
  • Just before serving, top the brownies with the ganache. For the ganache: microwave the heavy cream in a microwave-safe bowl or cup for about 30 seconds or until hot. Pour over the chocolate chips in a small bowl and let stand for about 5 minutes or until softened. Whisk until melted and smooth. Pipe or drizzle over the brownies. Cut into squares and serve. Store any leftover brownies in the fridge covered to keep the mousse from drying out.

Notes

Instant espresso powder is used to ramp up and richen the chocolate flavor of the brownies. It does not make the brownies taste like coffee but instead enhances the cocoa flavors. You can omit, but I recommend it for ample flavor. 
I recommend using Ghirardelli cocoa powder, semi-sweet chocolate baking bar, and chocolate chips for this recipe. Spring for the higher quality chocolate since chocolate is the star of this one! 
The Bailey's does get cooked down some in the cooked chocolate mousse mixture, but because there is Bailey's in the uncooked whipped cream, I recommend using your discretion when serving to people under 21.