These dreamily soft and gooey Baileys red velvet blondies are studded with white chocolate and topped with a cream cheese frosting and dark chocolate Baileys ganache.
These blondies are exceedingly delicious, flavoured with a touch of cocoa, a spoonful of vanilla and a good glug of Baileys for the perfect red velvet flavour.
My Baileys red velvet blondies are inspired by the Baileys Red Velvet Brownies, which you can pick up in supermarkets and grocery stores this year, but I think my versions are much yummier!
I also have a recipe for Baileys brownies, if you fancy giving those a go next.
To make these delicious, somewhat festive blondies, you'll start by combining melted butter, light soft brown sugar, eggs, Baileys, vanilla and red food colouring, then whisk in flour, cocoa powder and a touch of baking powder.
You'll then fold in white chocolate chips, spoon your Baileys red velvet blondie batter into a lined baking tin and bake!
Whatever the recipe, I find blondies and brownies alike are always best when chilled overnight after cooling, so some patience is required!
The next day, you'll top your blondies with a simply cream cheese frosting made from icing sugar, cream cheese and butter. Your blondies can then be cut into squares!
Finally, you'll drizzle the blondies with a dark chocolate Baileys ganache, made my simply combining melted chocolate with yet more Baileys!
I'm seriously proud of these Baileys red velvet blondies. They are genuinely next level delicious and sure to be demolished in no time.
Below, you'll find the full recipe, complete with ingredients, recommended equipment and detailed instructions with step-by-step photos.
Have fun and happy baking!
Ingredients
For the blondies
- 240 g (2 sticks + 1 tbsp) slightly salted butter melted
- 350 g (2 cups) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 1 tbsp red gel food colouring
- 275 g (1¾ cups + 2 tbsp) plain white flour (all purpose flour)
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 300 g (1 cup) white chocolate chips
For the cream cheese frosting
- 400 g (½ cup) icing sugar (powdered sugar)
- 100 g light cream cheese
- 100 g salted butter softened
For the Baileys chocolate drizzle
- 40 g dark chocolate melted
- 3 tbsp (1 tbsp) Baileys Original Irish Cream
- 1 tbsp gold sprinkles (optional)
Instructions
Make the blondies
Preheat your oven to 180C (160C fan / 360F).
Grease and line a medium roasting tin.
Melt the butter in a large mixing bowl, using 15 second microwave bursts.
Add the soft brown sugar.
Whisk to combine.
Add the eggs, Baileys, vanilla and red food colouring.
Whisk.
Sift in the flour, cocoa powder and baking powder.
Mix together until smooth - the batter should be quite liquid.
Add the white chocolate chips.
Fold together.
Spoon into a lined baking tray.
Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely. To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!).Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
For really neat slices, once cool, place in the fridge overnight to set.
Make the cream cheese frosting
Sift the icing into a small bowl and add the cream cheese and butter.
Whisk until you have a thick, fluffy icing.
Spread all over the top of your brownie slab.
Trim the sides off your blondie (eat as a chef's treat), then slice into large, decadent squares in a 3 x 4 pattern.
Make the Baileys chocolate drizzle
Melt the dark chocolate in a small bowl.
Add the Baileys.
Stir to give a thick ganache.
Transfer to a piping back, snip off the very tip of the bag and pipe zigzags of the delicious Baileys ganache over the blondies.
Finish with a few gold sprinkles, if you like.
Aren't they just the prettiest?!
Enjoy your Baileys red velvet blondies!
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Baileys Red Velvet Blondies
Baileys Red Velvet Blondies
Ingredients
For the blondies
- 240 g (2 sticks + 1 tbsp) slightly salted butter melted
- 350 g (2 cups) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 100 ml (⅓ cup + 1 tbsp) Baileys Original Irish Cream
- 1 tbsp red gel food colouring
- 275 g (1¾ cups + 2 tbsp) plain white flour (all purpose flour)
- 3 tbsp cocoa powder
- ½ tsp baking powder
- 300 g (1 cup) white chocolate chips
For the cream cheese frosting
- 400 g (½ cup) icing sugar (powdered sugar)
- 100 g light cream cheese
- 100 g salted butter softened
For the Baileys chocolate drizzle
- 40 g dark chocolate melted
- 3 tbsp (1 tbsp) Baileys Original Irish Cream
- 1 tbsp gold sprinkles (optional)
Instructions
Make the blondies
- Preheat your oven to 180C (160C fan / 360F).
- Grease and line a medium roasting tin.
- Melt the butter in a large mixing bowl, using 15 second microwave bursts.
- Add the soft brown sugar. Whisk to combine.
- Add the eggs, Baileys, vanilla and red food colouring. Whisk again.
- Sift in the flour, cocoa powder and baking powder. Mix together until smooth - the batter should be quite liquid.
- Add the white chocolate chips. Fold together.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely. To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
- For really neat slices, once cool, place in the fridge overnight to set.
Make the cream cheese frosting
- Sift the icing into a small bowl and add the cream cheese and butter.
- Whisk until you have a thick, fluffy icing.
- Spread all over the top of your brownie slab.
- Trim the sides off your blondie (eat as a chef's treat), then slice into large, decadent squares in a 3 x 4 pattern.
Make the Baileys chocolate drizzle
- Melt the dark chocolate in a small bowl and then stir in the Baileys to give a thick ganache.
- Transfer to a piping back, snip off the very tip of the bag and pipe zigzags of the delicious Baileys ganache over the blondies.
- Finish with a few gold sprinkles, if you like.
Notes
Nutrition
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