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Irish Coffee Blondies with Bailey’s Cream Cheese Frosting

March 2, 2020 by Quinn Caudill 22 Comments

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Get your green on with these Irish Coffee Blondies, the perfect treat for St. Patrick’s Day. Rich and thick with Bailey’s Cream Cheese Frosting!

Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!

With St Patrick’s Day quickly approaching I decided to reboot my Irish Coffee Blondies with Bailey’s Cream Cheese Frosting. They are Awesome!!! Can you think of a better combination than coffee, Baileys, and cream cheese?Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!

These blondies have a very rich crust with candied pecans, topped with Bailey’s cream cheese frosting. These would go great with a strong cup of coffee in the morning or the perfect finish after you have my Guinness Irish stew. Very unique, very rich in flavor!

Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!

Irish Coffee Blondies with Bailey’s Cream Cheese Frosting was adapted from Martha Stewart magazine. This recipe makes a very thick and dense bar. If you want a thinner, more crunchy bar, make them in a larger baking dish (11*13).. just reduce the cooking time to 18 – 25 minutes.

Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!

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Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!

Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!
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Irish Coffee Blondies with Bailey's Cream Cheese Frosting
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Irish Coffee Blondies are the perfect treat for St. Patrick's Day. Rich and thick with Bailey's Cream Cheese Frosting!
Course: Dessert
Cuisine: American, Irish
Servings: 12
Author: Quinn Caudill
Ingredients
Blondies:
  • 1 cup unsalted butter, melted
  • 2 cups all-purpose flour, King Arthur preferred
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 cups light brown sugar, packed
  • 3 tbsp. freshly ground coffee, I used hazelnut. You can also use decaf
  • 1 tsp. salt
  • 2 large eggs, slightly beaten
  • 1 tsp. pure vanilla extract, such as Rodelle Brand
  • 1 tsp. Bailey's Irish Cream
  • 1 cup candied pecans, See Recipe
Bailey's Cream Cheese Frosting:
  • 8 oz cream cheese, room temperature
  • 4 tbsp. butter, room temperature
  • 3 cups powdered sugar
  • 4 tbsp. Bailey's Irish Cream
  • Mini Chocolate Chips (Optional)
Candied Pecans:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1 tbsp. water
  • 1 tbsp. Bailey's Irish Cream
  • 3 cups pecan halves
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 9 x 13 inch baking pan with butter and line with parchment. (If you don't have parchment, you can use cooking spray with good results as well).
  3. In large bowl, whisk together flour, baking soda, and baking powder, set aside.
  4. In mixing bowl, combine 2 cups of butter, brown sugar, ground coffee, and 1 teaspoon salt.
  5. Stir on low to combine.
  6. Stir in eggs, vanilla extract and Bailey's.
  7. Slowly add in flour mixture until just combined and moist.
  8. Pour batter into prepared baking dish.
  9. Spread prepared pecans over batter. (See recipe below)
  10. Bake 25-30 minutes until inserted tooth pick comes out clean.
  11. If you like a chewy blondie, reduce cooking time to 25 minutes. Cool completely before topping with frosting.
  12. As blondies cool make frosting.
Bailey's Cream Cheese Frosting
  1. In a medium bowl, blend together cream cheese, butter, and Bailey's.
  2. Gradually add powdered sugar, mixing well until it’s all incorporated.
  3. Frost cooled blondies and top with mini chocolate chips.
  4. Chill blondies for at least 1 hour before cutting into squares.
Candied Pecans:
  1. Melt butter in a 4 quart glass casserole dish in the microwave.
  2. Stir in the brown sugar, nutmeg, cinnamon, water and Bailey's. Microwave on high for 1 minute.
  3. Stir in the nuts so they are well coated.
  4. Microwave for 4 to 5 additional minutes on high, stirring every minute.
  5. Spread cooked nuts out onto parchment or waxed paper to cool.
Recipe Notes

Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Does not include cooling time..

First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
Updated February 2016.

Check out my other St Patrick’s Day recipe’s!

Oatmeal Cream Pie Truffles

These 2 ingredient Oatmeal Cream Pie Truffles are the jewels of the Leprechaun. Easy to decorate for any holiday and the kids will love them.

Crock Pot Irish Bread Pudding

Filed Under: Bars, Dessert, Holiday, recipe Tagged With: Bailey's, Bars, Blondies, Coffee, CreamCheese, Dessert, Irish, St Patricks day

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

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Comments

  1. Linda says

    February 22, 2016 at 12:22 pm

    Love Bailey’s Irish Cream! I think I would have been forced to use a bit more than only a teaspoon in the batter LOL!! Sounds delicious Quinn 🙂

    Reply
    • Quinn Caudill says

      February 22, 2016 at 12:32 pm

      I might have used a little more. :))

      Reply
      • Linda says

        February 22, 2016 at 5:40 pm

        Haha!

        Reply
  2. Julie is Hostess At Heart says

    February 22, 2016 at 9:16 pm

    These blondies look delicious!

    Reply
    • Quinn Caudill says

      February 22, 2016 at 9:21 pm

      Thanks Julie. Very rich and tasty.

      Reply
  3. FrugalHausfrau says

    February 23, 2016 at 3:28 am

    Quinn, these look so good! I love the hints on how long to bake for a chewier blondie. And the baileys! I love it! I’m going to have to buy a bottle now…

    Reply
  4. cookingwithauntjuju.com says

    February 26, 2016 at 2:31 pm

    Baileys always draws me in especially when I have a couple of varieties just waiting to be used. Your dessert looks like a good way to do it.

    Reply
  5. apuginthekitchen says

    February 29, 2016 at 8:38 pm

    What a wonderful recipe, perfect for St Patricks Day I will have to bookmark this, thank you so much for bringing the the party this week.

    Reply
    • Quinn Caudill says

      February 29, 2016 at 9:10 pm

      Very rich and tasty. Have a great week.

      Reply
  6. Helen Fern says

    March 1, 2016 at 8:06 am

    mmmm – have this with a cup of hot Irish coffee……Thanks for sharing on the “What’s for Dinner” link party!

    Reply
    • Quinn Caudill says

      March 1, 2016 at 8:36 am

      OH yeah that is the way to go.

      Reply
  7. FrugalHausfrau says

    March 2, 2016 at 9:56 pm

    By the way, the bottle of Baileys is bought but my sister is here…we’ll see if there’s enough left for cooking! haha!

    Reply
  8. Christine | Mid-Life Croissant says

    March 4, 2016 at 1:07 pm

    Cream cheese + Bailey’s? You got me. I’m wanting one of these with a cup of coffee right now. Thanks for linking up at #SaucySaturdays.

    Reply
    • Quinn Caudill says

      March 4, 2016 at 3:20 pm

      They are yummy. Have a great weekend!

      Reply

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