It’s time to break out the Baileys, friends! The Saint Patrick’s Day series has arrived, and we’re kicking things off with my new favorite blondies! I can fully attest that blondes do have more fun, especially when Baileys is involved! Filled with brown sugar, chunks of Callebaut white chocolate and of course, the good stuff, these Baileys Irish cream blondies are everything a blondie should be and so much more! Go on, take a bite!
I guess this was bound to happen. I mean, I’m all about blondies and the Baileys, and introducing the two is basically a party waiting to happen. And since we already have the heavenly Baileys Irish Cream Brownies, it was time to level the playing field. Now we have the best of both worlds. Who says you can’t have it all?
There’s much more to these blondies than meets the eye, guys. There’s layers of flavor in these gems that will have you convincing yourself it’s okay to eat one, maybe two for breakfast. I blame winter.
The most important thing about making these blondies is to use a good quality white chocolate. White chocolate is one of those ingredients where you can taste a big difference so please be kind to yourself and use the good stuff! The other thing you’ll notice is that I used a block of white chocolate. My reasoning for this is that when you chop the white chocolate you get different size chunks that I love, but you also get these little thin pieces that melt into the blondie batter while it bakes. You will also notice that some of that white chocolate actually caramelizes as it bakes creating even more depth of flavor that is simply beyond!
I also added espresso powder, which adds another layer of flavor and cuts the sweetness beautifully. You’re not going to get an overwhelming coffee taste, but you will get an incredible warmth from the espresso powder and the light brown sugar. And then there’s the Irish cream which takes these blondies to a whole new level of amazing! It lends a smooth flavor and that bite that makes the whole thing pop.
They bake up beautifully, remaining slightly chewy in the middle with a nice golden crust. I can tell you these are good, but that would be a lie. They’re kind of ridiculous!
And I can’t forget the sprinkles. I could tell you they’re optional, but who am I kidding? Sprinkles are never optional in my world. These are too good to make once a year so change up the sprinkles and be sure to make them a regular thing! You won’t be sorry!
- 1 & 1/2 sticks(6 ounces) unsalted butter, room temp
- 1/2 cup sugar
- 1 cup light brown sugar
- 1 Tablespoon espresso powder
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 & 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 cup Baileys Irish Cream
- 1 cup (6 ounces) white chocolate, chopped - Use a good quality brand!
- 1/4 cup sprinkles + additional Tablespoon for the top, optional
- Preheat oven to 350 degrees. Line a 9″ x 13″ pan with parchment & spray with non stick spray.
- Cream butter, sugars and espresso powder till light and fluffy.
- Add eggs and vanilla bean paste.
- Alternate adding dries with Baileys Irish Cream.
- Stir in white chocolate and sprinkles.
- Pour batter in prepared pan and even out with spatula. Sprinkle remaining sprinkles on top.
- Bake at 350 degrees for 27-30 minutes rotating once halfway through.
- Allow blondies to cool completely in the pan.
- Once they are completely cool, remove blondies by simply lifting up the parchment paper.
Use a good quality white chocolate. I use Callebaut.
Once you mix the blondie batter, get it in the pan and into the oven quickly. There is a lot of liquid in this batter so if you leave it sitting around too long, it will bake on the flat side.
Leave blondies in the pan till they cool. If you try to remove them when they're warm, they might break.
Store cut blondies in an air tight container.