These best Baileys irish cream blondies are soft and gooey, full of boozy irish cream flavour and stuffed with sweet white chocolate chips. Homemade Baileys blondies are an easy one-bowl recipe, perfect for special occasions, summer picnics and BBQs.
✏️ Why you'll love this recipe
Bailey’s is such a great alcohol to add to desserts, and these chewy Bailey’s blondie bars are no exception!
Baileys and white chocolate are a match made in heaven, and these chewy blondies are a deliciously creamy brown sugar treat bar.
Baileys bars are a one-bowl recipe, perfect for a quick and easy Baileys dessert idea. They’re great for special occasions like St Patrick’s Day and Christmas, or for an easy summer snack for picnics and BBQs.
This baileys blondies recipe calls for the following ingredients:
- Unsalted butter: allows you to control the salt content.
- Light brown soft sugar
- White sugar: finely granulated e.g. caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use paste or extract over essence for best flavour.
- Plain all-purpose flour: sieve for a smooth blondie batter.
- Cornstarch: fine white powder called cornflour in the UK and other places.
- Bailey’s Irish cream liqueur: use Original Bailey’s Irish cream liqueur or any flavour of your choice.
- White chocolate chips
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
You can swap the cornstarch (a white fine powder called cornflour in the UK and other places) for more plain all-purpose flour of the same quantity. Cornstarch gives that lovely shorter texture for chewy Baileys irish cream cookie bars though!
For a more caramel flavour, you can swap the white sugar for all light brown sugar. For less of a caramel hint, you can swap the brown sugar for all white sugar.
You can use any flavour of Bailey’s Irish cream liquor for your Baileys irish cream bars.
You can swap your white chocolate chips for milk or dark chocolate (semi-sweet) chips instead.
Alternatively, swap half of the white chocolate chips for chopped pecans for an added crunch.
To use a 9-inch square tin instead of an 8-inch tin, you don’t need to change the recipe. Cook for 5mins less time. You’ll have a slightly thinner Baileys blondie.
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: In a large heatproof bowl, melt the butter for 30-50secs in the microwave.
Steps 2 - 3: Beat in the sugars until smooth and thickened.
Step 4: Thoroughly beat in the egg, vanilla extract and salt.
Step 5: Sieve in the flour and cornflour, stirring until just combined.
Steps 6 - 7: Stir in the Baileys liqueur until smooth, then stir in the white chocolate chips.
Step 8: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
Step 9: Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
Step 10: Allow blondies to cool fully in the tin before removing and cutting into squares and enjoy!
💭 Top tips
- Leave a small overhang of parchment paper so it’s easy to lift your irish cream blondies out of the tin after baking.
- Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your irish cream bars a lovely soft chewy texture.
- You’ll know your Baileys blondies are cooked when they’ve turned a light golden colour on top and there’s only a slight wobble left in the middle.
- Let your Baileys blondies cool in the tin before removing them and cutting into squares. This stops them from breaking when you try to lift them.
- For neater Baileys squares, place your blondies in the fridge for 30mins – 1hr before slicing. Use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
Your Baileys blondies should last for up 4 days stored in an airtight container at room temperature. Store in the fridge for a fudgier, chewy texture.
Yes! You can freeze your Baileys blondies wrapped in a layer of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
🧁 Other goodies
Looking for some more easy desserts?
If you’re a fan of Baileys desserts like these Baileys Irish cream blondies, you might also like these boozy Irish cream treats:
- Bailey's truffles
- Easy Bailey's white chocolate cheesecake
- Bailey’s Oreo brownies
- Bailey's cupcakes - uses my best ever Baileys frosting!
Check out these easy blondies recipes for more delicious dessert ideas for picnics, BBQs, parties and more:
- Jammie dodger blondies
- Cherry almond bakewell blondies
- Caramilk blondies (can use caramac instead!)
- Biscoff white chocolate blondies – a real crowd-pleaser!
For more blondies check out my full collection of the best blondies recipes.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- 180 g (1 ½ cups) plain all-purpose flour
- 20 g (2 tablespoon) cornstarch fine white powder called cornflour in the UK
- ⅛ teaspoon salt
- 4 tablespoon Baileys irish cream
- 100 g (½ cups) white chocolate chips
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg, vanilla extract and salt.
- Sieve in the flour and cornflour, stirring until just combined.
- Stir in the Baileys liqueur and white chocolate chips.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow the blondies to cool fully in the tin before removing and cutting into squares.
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use any flavour of Baileys Irish cream liqueur.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the white chocolate chips for milk or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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