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This Brownie Sundae with Bailey’s Sauce is sweet heaven in a bowl!
Ever since we made these cupcakes a couple of years ago for St. Patrick’s Day, my husband Jack has been known as “the cupcake guy” at our local liquor store. Now, anytime Jack goes there to buy a bottle of some liquor for us to use in a recipe or a cocktail, the store clerks will ask what recipe he’s making.
A few months ago, Jack was back at the store buying some beverages for the holidays. The same owner who named him “the cupcake guy” mentioned that she loves Bailey’s Irish Cream over ice cream. Then, she offered to share her Bailey’s Sauce recipe with Jack.
We recently made her Bailey’s Sauce recipe – and immediately decided to share it here today as a Brownie Sundae with Bailey’s Sauce served over the top!
You can definitely take some short cuts preparing this Brownie Sundae. If you are inspired to bake some homemade brownies and churn your own chocolate ice cream – go for it! But store-bought brownies and ice cream will also work just fine in this recipe. After all – the Bailey’s Sauce really is the real star of this dessert!
Simply line your dessert glass with a few brownies, add a scoop of chocolate ice cream, and pour that luscious Bailey’s Sauce on top!
If you’d like, just before serving, top your Brownie Sundae with Bailey’s Sauce with some chocolate shavings as a garnish. To make the shavings, refrigerate or freeze a bar of dark chocolate – then use a hand-held grater or a vegetable peeler to shave off little bits of chocolate over the top of your sundae.
After one bite of this Brownie Sundae with Bailey’s Sauce, I can definitely understand why our friend at the liquor store loves her Bailey’s and ice cream! It’s fantastic!
You may also like these other rich and decadent desserts:
- Boozy Guinness Cupcakes
- Espresso Martini
- Easy Blender Chocolate Mousse
- Hot Fudge Pudding Cake
- Sour Cream Pudding Cake
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1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/8th teaspoon sea salt
½ teaspoon vanilla extract
2 egg yolks
1 tablespoon corn starch
¼ cup Baileys Irish Cream
Your favorite cake-style brownies
Your favorite chocolate ice cream
Dark chocolate, to shave for garnish
In a medium sauce pan, heat cream to hot but do not boil.
Whisk in both sugars, salt and vanilla.
In a medium bowl, add egg yolks and whisk. Add a quarter cup of the hot liquid to the egg yolks stirring quickly to temper the eggs. Add a little more of the hot liquid and do the same. Do this one more time, whisk then add to the hot liquid in the sauce pan. The process to temper the eggs is so that they do not scramble when added to the hot cream.
Mix the corn starch in a little bowl with a few tablespoons of the Baileys and add to the sauce pan and whisk.
Heat over medium low for five minutes, never letting it bubble.
Off heat, stir in the Baileys and it is ready to serve.
For a brownie sundae, place cubed cake type brownie on the bottom of a dessert dish, top with chocolate ice cream. Pour over some Baileys sauce and shave some dark chocolate over the top.
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