Baileys & Coffee Blondies

Baileys and Coffee Blondies |

Our 2-year-old has a new habit lately, and I worry it’s something she learned directly from her parents.

“Daisy! No eat the house!”

“Daisy! No hit the CARS!”

Baileys and Coffee Blondies |

Daisy is our three-year-old golden retriever, and she’s a bit … boisterous. She’s a somewhat troubled rescue dog that we found at a shelter when she was six months old. She was completely shut down – afraid of everything and everyone. She’s still skittish, but for the most part, she’s transformed into an overgrown, over-rambunctious, 70-pound, out of control puppy. She is also unbelievably wonderful and patient with our toddler, thankfully. The toddler, on the other hand …

“Daisy! No. Lick. The. Book!”

“Daisy! No. Eat. The. Bunny MAC!”

Baileys and Coffee Blondies |

It’s always a bit of a reality check to hear yourself through your child (though we do structure our sentences a little differently, promise). Anyway, we’re sorry, Daisy. We’ll try to be a little more patient with you – and teach our daughter to do the same.

Not that Daisy reads this, but you know.

Anyway! Blondies! I’ve been obsessing over blondies a bit lately, so I thought it would be fun to create a St. Patrick’s Day-esque version: Bailey’s & Coffee Blondies. Though, by all means, these should be enjoyed any time of year.

We’ve got rich, dense, espresso-spiked blondies, and then we top them with Baileys Irish Cream icing. Basically, blondies both caffienated and boozified. Kind of like me! Not really. Maybe a little.

Baileys and Coffee Blondies |

One cool thing about these blondies is that the base only takes one bowl. No separate bowls for wet and dry; you just melt the butter in the bowl, then add the rest of the ingredients. So easy! Although … you do need a mixer for the icing, so that’s kind of a bummer. But totally worth it, promise!

My self control is often nil, but with these blondies, it’s pretty much minus nil. 20 degrees below nil. After my quality control sample(s), the rest went to the office with my guy. They had to GO. Except for that one I, ahem, hid away. Now where is that thing?! (I am not looking at the dog accusingly. I am not.)

Baileys and Coffee Blondies |

Print Recipe

Baileys & Coffee Blondies

These utterly decadent blondies are a new take on Baileys and Coffee. Espresso flavors the rich, caramel-y base; Irish Cream spiked icing takes them over the top.

Yield: 16 squares

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • Coffee Blondies
  • ½ cup (1 stick) unsalted butter
  • 1 1/2 cups dark brown sugar
  • 2 tablespoons instant espresso granules
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 1/2 cups all-purpose flour
  • Irish Cream Icing
  • 3 tablespoons unsalted butter, room temperature
  • 2 cups powdered (aka confectioners) sugar
  • 2 tablespoons Baileys Irish Cream liqueur (or other Irish Cream liqueur)
  • 1 tablespoon milk
  • Pinch salt


  1. Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
  2. Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
  3. Add the flour and stir just until combined.
  4. Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
  5. Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
  6. Remove from oven and allow to cool for 1 hour.
  7. Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
  8. Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
  9. Blondies keep at room temperature in an airtight container for 3 days.

 No! Take! The! Picture!

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31 Responses to “Baileys & Coffee Blondies”

  1. dina posted on March 3, 2014 at 1:57 pm

    that frosting sounds amazing!

    • Karen Troughton posted on March 4, 2014 at 11:03 am

      Thanks Dina! It’s definitely dangerously good. :)

  2. Suzanne posted on March 3, 2014 at 2:04 pm

    Well, CRAP. I have ALL of these ingredients. And I’m going to declare them preggo-safe since there’s hardly any alcohol or coffee. And it’s a snow day. Dang it, I may have to make these!

    • Karen Troughton posted on March 4, 2014 at 11:03 am

      You’re welcome? I’m sorry? ;) If you made them, I hope you (and the little one!) loved ‘em! :D

  3. Valerie posted on March 3, 2014 at 2:14 pm

    Daisy is a beauty. <3 And the blondies are definitely getting made.

    • Karen Troughton posted on March 4, 2014 at 11:02 am

      Thanks! Daisy is definitely a pretty dog. Weirdly though she habitually chews on the hair on the back of one thigh, so one side of her rear always has short hair and another is long. She’s a quirky one! :)

  4. Ala posted on March 3, 2014 at 7:19 pm

    Oh all right, twist my arm a little bit more, why don’t you ;) if you want to talk about minus nil self-control, coffee and spiked coffee desserts are a total weak point for me. I’ll probably find a way to sneak Kahlua into this as well. Glad I stumbled across it on FG–pinned! Cheers!

    • Karen Troughton posted on March 4, 2014 at 7:06 am

      Kahlua … oh my lanta. That would be fabulous! Now I’m dreaming up a White Russian Blondie. Curses! ;)

      • Angela posted on March 11, 2014 at 11:44 am

        White Russian Blondies?? Yes please!!!

  5. Rachel @ Bakerita posted on March 4, 2014 at 4:39 am

    These sound amazing!! I do love a good coffee flavored baked good, and that Bailey’s frosting sounds sooo good! Pinned :)

    • Karen Troughton posted on March 4, 2014 at 6:31 am

      Thanks Rachel! I’m kind of proud of them ;). I developed the blondie base recently just totally winging it, and it came out perfect. I was stunned! (Happily stunned!) So now I’m obsessing over various flavors and frostings. The bad news is, we’ve had WAY too many blondies around the house. ;)

      • Rachel @ Bakerita posted on March 4, 2014 at 6:49 am

        Is too many blondies ever a bad thing?! I’m definitely going to be needed to try these now. So exciting when a test recipe comes out perfect, first try!

  6. Gloria // Simply Gloria posted on March 4, 2014 at 12:11 pm

    I totally know what you mean when you hear yourself from your child’s mouth… it makes me giggle and embarrassed all at the same time! lol
    Loving these unique blondies… very fun and creative!

  7. Julia posted on March 4, 2014 at 4:45 pm

    Awwww! Daisy looks like such a sweetheart! These blondies are straight up keeeeeeeeeeeeelling me!! I am all about Bailey’s desserts and say any of the words, “bars” “blondies” or “brownies” and I’m sold down the river! They look perfect, my dear!!

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  19. Megan posted on March 17, 2014 at 5:55 am

    These were so delicious and dangerous, I had to get them out of my house! I had four in one day! That frosting recipe is to die for, I used 3 T of the Irish cream and skipped the milk. The edges of the blondies did get a little too crunchy (almost break your teeth territory), but the rest had such a wonderful chewy quality. This is a keeper recipe for me, for sure!

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  21. Kayla posted on March 20, 2014 at 10:15 am

    I love blondies, and I love anything that has a booze element in them. I love baking, and I love trying new recipes-which I do frequently. That said, I wasn’t super thrilled with this recipe. I think it boiled down to the instant coffee. There were just too many flavors competing in my mouth, and I could still taste that “instant” flavor. I will have to try these again this week to make things right with my taste buds.

    I also added some extra salt, and just the tinyest half pinch of clove and cardamom to the frosting.

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