Brownies with Baileys Irish Cream Frosting

Hello everyone! So a few weeks ago, I made these lovely brownies with a Bailey’s frosting and chocolate ganache! They were absolutely delicious, and I thought it was a great way to use some of my bottle of Baileys Irish Cream. You should definitely try them out if you are a fan of chocolate, brownies, and Baileys!

– Brownie Base:
  • 1 Box of Brownie Mix of your choice( plus box indicated ingredients) or your favorite homemade brownies from scratch
-Baileys Frosting
  • ¾ cup unsalted butter, softened
  • ⅓ cup Baileys Irish Cream
  • 3 cups powdered sugar
-Baileys Chocolate Ganache
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • ½ cup Baileys Irish Cream


  1. Prepare your brownies either according to the box, or with your homemade recipe. Bake the brownies and allow to cool completely.

Baileys Frosting

  1. Beat butter on medium speed until fluffy. Add in Baileys and mix well.
  2. Slowly add powdered sugar until completely mixed. Beat until soft and fluffy.
  3. Spread over brownies and refrigerate while making the ganache.


  1. Combine Baileys and heavy cream in a sauce pan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.
  2. Whisk until smooth and spread over frosted brownies. Let sit at room temperature for 15-20 minutes, then refrigerate until set. Enjoy!

Homemade Basil Pesto

I love pesto on lots of things, so I decided to make my own! I’m pretty happy with how it turned out, and I’m super excited to try it out with some recipes soon!

I used my Ninja Professional Blender to make this and it worked out well for it! Any kind of food processor or nice blender should work for it. I loved how simple this recipe was and it took less than 15 minutes to make everything!


  • 3 cups fresh basil leaves, slightly packed
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons (2 cloves) minced garlic
  • 1/4 cup pine nuts
  • 3 teaspoons lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes


Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor. Blend continuously until the ingredients start to breakdown. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for 2-3 weeks. You can also pour the pesto into ice cube trays and freeze. Transfer the frozen pesto to a Ziploc bag once frozen.