You know that moment when you crave something chocolatey, boozy, and ridiculously easy? That’s exactly how these Air Fryer Bailey’s Irish Cream Brownies were born in my kitchen. I was staring at a nearly empty bottle of Bailey’s (oops) and thought, “Why not bake it into brownies?” The air fryer made it shockingly simple—no oven preheating, no fuss, just rich, fudgy brownies with that warm Irish cream kick. Now they’re my go-to when I need a dessert that feels fancy but takes barely any effort. Trust me, even if you’re new to air fryer baking, this recipe is foolproof. The hardest part? Waiting for them to cool before digging in!
Why You’ll Love These Air Fryer Bailey’s Irish Cream Brownies
Oh, where do I even start? These brownies are my little kitchen miracle—quick, decadent, and packed with that cozy Bailey’s flavor. Here’s why they’ll become your new obsession too:
- Speed demon: Done in under 30 minutes—no waiting for the oven to preheat!
- Rich & boozy: That Irish cream swirls through every bite without being overpowering.
- Air fryer magic: Crispy edges, fudgy centers, and zero fuss cleanup (goodbye, splattered oven walls).
- Impressively easy: Even my cousin who burns toast nailed these on her first try.
Seriously, they disappear faster than I can make them—always a sign of a winning recipe!
Ingredients for Air Fryer Bailey’s Irish Cream Brownies
Gather these simple ingredients—I promise, you probably have most of them in your pantry already. The real star here is that splash of Bailey’s, which takes these from “good” to “where-have-you-been-all-my-life” status. Here’s what you’ll need:
- 1 cup all-purpose flour (spooned and leveled—no packing!)
- ½ cup unsweetened cocoa powder (the darker, the better for that rich chocolate depth)
- ¼ teaspoon salt (just enough to make the flavors pop)
- ½ cup unsalted butter, melted (let it cool slightly so it doesn’t scramble the eggs)
- 1 cup granulated sugar (packed firmly—I use my fingers to press it into the measuring cup)
- 2 large eggs (room temperature blends smoother)
- ¼ cup Bailey’s Irish Cream (the real stuff—none of that “Irish cream-flavored” nonsense)
- 1 teaspoon vanilla extract (pure, not imitation—trust me on this)
- ½ cup chocolate chips (I use semi-sweet, but milk chocolate works too if you’ve got a sweet tooth)
Ingredient Notes & Substitutions
No Bailey’s? No problem! Swap in ¼ cup strong coffee + ½ tsp almond extract for a non-alcoholic version (it’s shockingly close). Gluten-free? Use a 1:1 GF flour blend. Out of unsalted butter? Salted works—just skip the extra salt in the recipe. And if you’re feeling fancy, toss in a handful of toasted walnuts for crunch!
Equipment You’ll Need
One of the best things about these brownies? You don’t need fancy gadgets—just a few basics that you likely already have. Here’s your quick checklist:
- Air fryer: Any model works, but I use a 6-quart basket style. If yours runs hotter, you might need to adjust the time (more on that later).
- Mixing bowls: Two medium ones—one for dry ingredients, one for wet. No need to break out the stand mixer!
- 7-inch round or square baking pan: This fits perfectly in most air fryer baskets. Metal works best for even cooking, but oven-safe glass is okay too.
- Whisk & spatula: A whisk for blending the wet ingredients smoothly, and a spatula to fold everything together without overmixing.
- Toothpick or skewer: Your trusty doneness tester—look for moist crumbs, not wet batter.
That’s it! No special tools, no single-use gadgets cluttering your drawers. Just simple, straightforward baking.
How to Make Air Fryer Bailey’s Irish Cream Brownies
Okay, let’s get to the fun part—making these irresistible brownies! Don’t let the air fryer intimidate you; it’s just like baking, but faster and with less mess. Follow these steps, and you’ll be biting into fudgy, Bailey’s-infused bliss in no time.
- Preheat your air fryer to 320°F (160°C). This is crucial—just like with an oven, starting at the right temp ensures even cooking. While it heats up, grease your baking pan really well (I use butter or a quick spritz of cooking spray).
- Whisk together the dry ingredients. In one bowl, mix the flour, cocoa powder, and salt. Don’t skip sifting if your cocoa is clumpy—it makes a difference! Set this aside while you work on the wet stuff.
- Combine the butter and sugar. In your second bowl, whisk the melted butter and sugar until they’re fully blended. It’ll look gritty at first, but keep going until it’s smooth and slightly glossy, about 1-2 minutes.
- Add eggs, Bailey’s, and vanilla. Crack in the eggs one at a time, whisking well after each. Then pour in the Bailey’s and vanilla—the batter will smell amazing already. Don’t worry if it looks a bit thin; that’s normal!
- Fold in dry ingredients. Gradually add the flour mixture to the wet ingredients, using a spatula to gently fold until just combined. Overmixing = tough brownies, so stop when you no longer see flour streaks. Stir in the chocolate chips last.
- Pour and smooth the batter. Transfer the batter to your greased pan, spreading it evenly with the spatula. Give the pan a little tap on the counter to release any air bubbles.
- Air fry for 20-25 minutes. Carefully place the pan in the air fryer basket. Set your timer for 20 minutes, then check with a toothpick—if it comes out with a few moist crumbs, they’re done. If wet batter clings to it, add 2-3 more minutes.
- Cool before slicing. This is the hardest part, I know! Let the brownies cool in the pan for at least 15 minutes. They’ll firm up as they cool, making clean cuts possible (and preventing molten chocolate disasters).
Pro Tips for Perfect Brownies
I’ve made these brownies more times than I can count—here’s how to avoid common mishaps and nail them every time:
- Check early, check often. Air fryers vary wildly in heat output. Start checking at 18 minutes—better to underbake slightly than overbake.
- Don’t overmix the batter. Stir just until ingredients combine. A few lumps are fine; overworking the flour makes brownies dense.
- Use the right pan size. Too big, and the brownies will be thin and dry. Too small, and the center stays gooey while edges burn. A 7-inch pan is ideal.
- Rotate the pan halfway. If your air fryer has hot spots, give the pan a 180-degree turn at the 10-minute mark for even browning.
- Let them rest. I know it’s tempting, but cutting warm brownies makes them crumble. Patience rewards you with clean, Instagram-worthy squares!
Serving Suggestions for Air Fryer Bailey’s Irish Cream Brownies
These brownies are delicious on their own, but let’s be honest—everything’s better with a little extra love. Here are my favorite ways to serve them:
- Warm with vanilla ice cream: The melty-cold contrast is pure magic. Drizzle leftover Bailey’s on top if you’re feeling fancy!
- Dusted with powdered sugar: Simple, elegant, and lets the rich chocolate flavor shine.
- With a cup of strong coffee: The bitterness balances the sweetness perfectly—my go-to breakfast treat (no judgment here).
- Topped with whipped cream: Add a sprinkle of cocoa powder or chocolate shavings for extra flair.
Honestly? They rarely make it to a plate—I usually eat them straight from the pan with a fork. Zero shame.
Storage & Reheating Instructions
Here’s the good news—these brownies stay delicious for days if you store them right (though let’s be real, they rarely last that long in my house). My tried-and-true methods:
- Airtight is key: Once completely cooled, stack them in a container with a tight lid. A layer of parchment between brownies prevents sticking.
- Counter or fridge? They’ll keep at room temp for 2-3 days. For longer storage (up to 5 days), refrigerate—but let them come to room temperature before eating for best texture.
- Freezer-friendly: Wrap individual squares tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reviving leftovers: For that fresh-baked crispness, pop them in the air fryer at 300°F for 2-3 minutes. Watch closely—they reheat fast!
Pro tip: Hide a few squares behind the veggies in your fridge. You’ll thank yourself later when a chocolate emergency strikes!
Nutritional Information
Okay, let’s talk numbers—but remember, these are estimates since ingredients vary by brand (and let’s be honest, who actually measures chocolate chips perfectly?). Here’s the breakdown per brownie if you slice the batch into 9 generous squares:
| Calories: | 220 |
| Total Fat: | 10g |
| Saturated Fat: | 6g |
| Carbohydrates: | 30g |
| Fiber: | 2g |
| Sugar: | 18g |
| Protein: | 3g |
| Sodium: | 50mg |
Now, if you’re like me and cut “9 servings” but somehow end up with… fewer, just double the numbers in your head (wink). The Bailey’s adds about 15 extra calories per brownie—totally worth it for that creamy, boozy depth. And hey, cocoa powder has antioxidants, right? That cancels out the chocolate chips… or at least that’s what I tell myself!
Frequently Asked Questions
Can I bake these in a regular oven instead?
Absolutely! Just preheat your oven to 350°F (175°C) and bake in a greased 8×8-inch pan for 25-30 minutes. The edges get extra crispy this way—my sister actually prefers them baked traditionally!
What’s the best non-alcoholic substitute for Bailey’s?
Mix ¼ cup strong brewed coffee with ½ teaspoon almond extract. It mimics that rich, nutty depth surprisingly well. For kids, try milk with a splash of vanilla instead.
Why did my brownies cook unevenly in the air fryer?
Hot spots! Rotate the pan halfway through cooking, and make sure your batter is spread evenly. If your air fryer runs hot (most do), tent the pan with foil after 15 minutes to prevent over-browning.
Can I double this recipe?
Yes, but cook in batches—air fryers need space for airflow. Use two pans, or bake one after the other. Don’t stack pans; it blocks heat circulation and gives you gummy middles. If you enjoy other air fryer desserts, check out these air fryer donut holes.
How can I tell if they’re done without a toothpick?
The edges should pull away slightly from the pan, and the center will spring back when gently pressed. If it jiggles like pudding, give it 2 more minutes. Underbaked is better than overbaked with brownies!
Share Your Results
I’d absolutely love to hear how your Air Fryer Bailey’s Irish Cream Brownies turned out! Did you add any fun twists? Maybe you threw in some walnuts or drizzled them with extra chocolate? Drop a comment below—I read every single one (and trust me, I get way too excited about brownie talk). If you are looking for other fun air fryer treats, you might enjoy these air fryer churro bites.
If you snapped a photo of your masterpiece, share it with me! There’s nothing more satisfying than seeing those fudgy squares with their crackly tops. And if you ran into any hiccups, let me know—we’ll troubleshoot together. Happy baking, and may your air fryer always produce perfect brownies! For more information on the science behind baking, you can check out resources on food science principles.
Print
Irresistible Air Fryer Bailey’s Brownies in 25 Minutes
- Total Time: 35 mins
- Yield: 9 brownies
- Diet: Vegetarian
Description
Delicious brownies with a rich Bailey’s Irish Cream flavor, made easy in an air fryer.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup Bailey’s Irish Cream
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat air fryer to 320°F (160°C).
- Mix flour, cocoa powder, and salt in a bowl.
- In another bowl, whisk melted butter and sugar.
- Add eggs, Bailey’s, and vanilla to the butter mixture.
- Gradually fold in dry ingredients until combined.
- Stir in chocolate chips.
- Pour batter into a greased baking pan.
- Place pan in the air fryer and cook for 20-25 minutes.
- Let cool before slicing.
Notes
- Check brownies with a toothpick—crumbs mean done, wet batter means more time.
- Adjust cooking time based on air fryer model.
- Store leftovers in an airtight container.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American