Bailey's Irish Cream Brownie Buttons

Happy St. Patrick's Day!!

Do you feel lucky? Do you?! I'm feeling very lucky and fortunate, and I didn't even eat me Lucky Charms at the top of the mornin'. I wish I had some Lucky Charms, but unfortunately I haven't had them in years. I had to switch to adult cereal like FlaxPlus Pumpkin Raisin Crunch and Cascadian Farm Oats & Honey Granola (which are delicious by the way, but they don't top Blueberry Morning... uh, 23 going on 75).

There was a method to eating me Lucky Charms... a brilliant method. Eat all of the actual cereal first, then eat the marshmallows and the pink milk at the end for a really good treat.
Now that I think about it, we usually ate Marshmallow Mateys - not Lucky Charms. How disappointing.

Anyway, I'm feeling very lucky and happy today, and it's all thanks to you! Thank you, thank you, thank you! More details to come in a future post. Right now I don't know much.

Let's just say I'm getting out of town next week. Start spreadin' the news.
I'm about to break into show tunes and start shimmying across the room.



I have to go to work tonight and serve corned beef and cabbage to customers, and that's about the extent of my St. Patrick's Day celebration. Except I did make these little brownie cups to eat, and they're so cute, festive and delicious. It's a brownie batter flavored with Baileys, cream cheese, and just a tiny hint of espresso. They're topped with just a simple, easy buttercream with Bailey's in it. I don't think the frosting was necessary, so it's your call on what you do. I kinda like them simple, sans frosting.

You can dance a jig while whipping these up and have them baked and ready in no time.

Bailey's Irish Cream Brownie Buttons (Recipe by Me)
Printable Recipe

6 tablespoons unsalted butter
1/2 cup semi-sweet chocolate chips
1/2 teaspoon espresso powder
4 ounces cream cheese, softened
2 tablespoons Bailey's Irish Cream liqueur
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/4 cup granulated sugar
1 teaspoon vanilla extract

Frosting:
10 tablespoons unsalted butter, softened
1 cup confectioners' sugar
2 teaspoons Bailey's Irish Cream liqueur
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Melt butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate chips and espresso powder until melted and well combined.

In a small mixing bowl, using a mixer on medium speed, beat together cream cheese and Bailey's until well combined.

In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, whisk together egg and granulated sugar until well combined. Whisk in melted chocolate mixture and cream cheese mixture until well combined. Stir in flour mixture until just combined; working in batches using a mini ice cream scoop, divide batter into 34 mini muffin liners that are placed on sheet pans. Bake for 15-17 minutes or until puffed and set; cool completely.

To make the frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat together butter, confectioners's sugar, Bailey's and vanilla extract until well combined and creamy - about 1-2 minutes. Pipe or schmear frosting onto brownie cups.

Makes 34 mini brownie bites