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Bailey’s Brownies are rich, fudgy, and swirled with the smooth flavor of Irish cream. Made without flour, they’re irresistibly gooey with a crackly top—perfect for St. Patrick’s Day or any day you’re craving a decadent chocolate treat.
After making a dangerously easy Baileys hot fudge sauce, I knew it needed a home beyond the spoon. Swirling it into a batch of rich, chewy brownies turned out to be the perfect move. The result? Deep chocolate flavor with ribbons of sweet Irish cream running through every bite. These flourless Baileys Brownies are dense, fudgy, and just the right kind of indulgent. They’re a hit at St. Patrick’s Day gatherings but honestly, there’s no wrong time to make them.
Why You’ll Love These Bailey’s Brownies
- Fudgy and chewy. I don’t know about you, but when it comes to the fudgy vs cake-like brownie debate, I’m a fan of the former! These brownies are super rich and fudgy. 🙂
- Full of chocolate flavor. These Baileys brownies contain both cocoa powder and semi-sweet chocolate chips, so they’re packed with sweet chocolate flavor!
- Easy to make. This fudge brownie recipe comes together with 15 minutes of prep work and 30 minutes of bake time. That’s it!
If you’re looking for more ways to cure your brownie cravings, check out these rocky road brownies, these gluten-free brookies, or these gluten-free brownies!
What You’ll Need
Here’s what you’ll need to make these brownies (check out the recipe card below for exact ingredient amounts):
For the Irish Cream Fudge Sauce
- Baileys Irish Cream: You can also use another Irish cream liqueur, or Irish cream coffee creamer.
- Cocoa Powder: Unsweetened cocoa powder is best in this recipe.
- Corn Syrup: Brown rice syrup also works here if you prefer that instead.
- Semi-Sweet Chocolate Chips: Chopped chocolate is good too if you’d rather add that in.
For the Brownies
- Semi-Sweet Chocolate Chips: Chopped chocolate will work in the brownies as well.
- Butter: I like to use unsalted butter, but if you want to use salted instead, simply omit the extra added salt.
- Eggs: To bind the brownie batter together.
- Sugar: Any sort of white granulated sugar is just fine!
- Cocoa Powder: Again, unsweetened cocoa powder is my go-to.
- Almond Meal: If you don’t have almond meal, use almond flour instead.
- Salt: Feel free to use kosher salt, table salt, sea salt, etc.
- Vanilla Extract: To enhance that rich, sweet chocolatey flavor.
Is Baileys Gluten Free?
These are flourless brownies, so they are amenable to the gluten-free crowd. But, those who are gluten-free may still have a sensitivity to Baileys due to the grain-based alcohol or other ingredients. Bailey’s claims that they don’t use any gluten-containing ingredients, but they are not qualified to make “medical recommendations.”
I’ve read that Carolan’s Irish Cream is a better option for some people, so you may want to look into that if you are particularly gluten-sensitive but still want to give these a try. If you react to grain-based alcohol or prefer not to cook with alcohol or want to share these with the kids, you can use Baileys Coffee Creamer or another Irish-cream-flavored creamer.
Tips and Variation Ideas
- Watch the temperature when melting the chocolate. While you’re melting the butter and chocolate, using a double boiler, make sure that the water stays at a simmer so that the chocolate does not scorch.
- Make sure the eggs and butter come to room temperature. That way, the batter will blend together really smoothly.
- Beat the eggs and sugar thoroughly. Beating the eggs until they have turned slightly thick and pale yellow, and until the sugar has fully dissolved, is key. This ensures that the brownies will get a bit of a lift since there is no leavening agent like baking soda/powder in the brownie batter.
- Let them cool. These brownies are super fudgy, so give them time to set before slicing to get clean edges and that perfect gooey center.
- Add a scoop of ice cream when serving! You’ll have extra fudge sauce, so you can always pour it over some no-churn cheesecake ice cream with a warm brownie on the side!
- Add chocolate chips. Stir in a handful of semi-sweet or dark chocolate chips for even more rich chocolate flavor in every bite.
- Swap the Baileys. Try other cream liqueurs like Kahlúa or a flavored Irish cream (mint or espresso are fun twists).
- Add a pinch of flaky sea salt. Sprinkle it over the top just before baking to balance the sweetness and bring out the chocolate even more.
How to Store Extras
- Store on the counter: Once these fudge brownies have cooled completely, pop them in an airtight container and store them at room temperature for 2-3 days.
- Or the fridge: You can also store them in the fridge for 4-5 days.
- Can I freeze them? Yes! You can either wrap the brownies in plastic wrap and place them in a tightly-sealed bag, or put them in an airtight container and freeze them for 2-3 months. Remember to thaw them in the fridge overnight before enjoying again!
More Gluten-Free Brownie Recipes
Baileys Brownies
Ingredients
For the 5-Minute Irish Cream Fudge Sauce:
- 1/2 cup Baileys or other Irish Cream Liqueur or Irish Cream-flavored coffee creamer
- 1/4 cup unsweetened cocoa powder
- 1/4 cup corn syrup or brown rice syrup
- 2 ounces semisweet chocolate , chopped or about 1/3 cup semisweet chocolate chips
For the Brownies:
- 1 cup semisweet chocolate chips
- 1/2 cup (one stick) unsalted butter
- 4 eggs
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond meal
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup 5-Minute Irish Cream Fudge Sauce
Instructions
For the 5-Minute Irish Cream Fudge Sauce:
- Whisk together the Baileys, cocoa powder, and brown rice or corn syrup in a small pot until smooth.
- Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 3-5 minutes, until thickened slightly.
- Remove from the heat and add the chocolate. Stir until smooth.
- Set aside to cool to room temperature until ready to use. This makes about 1 cup of fudge sauce. You'll need 1/2 cup for the brownies, so store the leftovers in the refrigerator for another used. It will be thick once chilled, so if you want it pourable, you may need to warm it slightly.
For the Brownies:
- Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
- In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar for a minute or two.
- Add melted chocolate mixture a little at a time, whisking well after each addition.
- Whisk in the cocoa powder, almond meal, salt, and vanilla.
- Pour the batter into the prepared pan and spread evenly.
- Place small dollops of the 5-Minute Baileys Fudge Sauce over the batter and then create swirls with a butter knife or small spatula.
- Bake at 350°F for 20-25 minutes, or until just set in the middle.
- Cool completely in the pan before cutting.
Notes
- To Store: Once these fudge brownies have cooled completely, pop them in an airtight container and store them at room temperature for 2-3 days. You can also store them in the fridge for 4-5 days.
- To Freeze: You can either wrap the brownies in plastic wrap and place them in a tightly-sealed bag, or put them in an airtight container and freeze them for 2-3 months. Remember to thaw them in the fridge overnight before enjoying again!
Did you make this?
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What else could I use in place of the corn syrup or brown rice syrup ???
Those are the only two options I have tested. Honey might work because it is also thick, sticky, and sweet, but it will impact the flavor a bit.
Is it just me or is entire webpage full of links to other recipes? I just want to know how to make the brownies?!
I’m sorry you had trouble finding the link to the brownies recipe, KB. Here’s the link to the brownies recipe: http://www.whitelightsonwednesday.com/flourless-baileys-fudge-swirl-brownies/
They sound Super Yummy!! I don’t see the recipe or a link for it though? 🙁
The link to the recipe is at the bottom of the post, but here it is for you: http://www.whitelightsonwednesday.com/flourless-baileys-fudge-swirl-brownies/
Nope, you’re not late at all. Baileys is my weakness so bring them over. This brownies look amazing! I need a big batch of this, for sure.
I have been craving something chocolaty for a few days now and haven’t had anything. This look way too good to pass up 🙂
5-minute Bailey’s fudge sauce?! Where has this been all my life? Looks scrumptious!
Yes, and actually the first couple times I made it, I did small batches, just enough for two 😉
Oh wow those look rich, fudgy, and delish!
Thanks so much for the mention of my tahini swirl brownies too.
Thanks Renee! And tahini in a brownie sounds like such a creative and tasty combo!