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Baileys Fudge Brownies, made with a swirl of rich Irish Cream fudge, are a seriously decadent chocolatey treat that you won’t be able to resist! Fudgy brownies with a boozy ripple don’t have to just be for St. Patrick’s Day, either. Since they are a flourless dessert, you can make them for an easy gluten free treat any day of the year!
The Best Baileys Fudge Brownies
A while back, I made a ridiculously easy 5 minute Baileys hot fudge sauce. It was so easy that I may or may not have made multiple batches of it. You know, for the sake of research. But, then I found myself revisiting the fridge repeatedly, spoon in hand, grabbing just a bit of fudge.
So, in order to avoid the subsequent damage to my waistline from eating an entire jar of fudge sauce, I thought I would swirl it into some brownies. I think it was one of the best decisions I could have made. These rich, chewy brownies are filled with sweet Irish cream fudge, and every bite is a dream come true.
This fudge brownie recipe is perfect for a St. Patrick’s Day party, but really, you can make ’em any time you like. They’re always a hit! (And, 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!)
Why You’ll Love This Fudge Brownie Recipe
I have fallen head-over-heels for these fudge brownies. This is why they’re so awesome:
- 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!
What You’ll Need
Holy moley are these brownies sinfully decadent… they’re filled with gooey fudginess and the perfect hint of Irish cream flavor. No reason to reserve this awesomeness solely for St. Patrick’s Day, though. I’ll take one or three any day of the year! Here’s what you’ll need to make them (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 that are gluten free may still have a sensitivity to Baileys due to the grain-based alcohol or other ingredients.
Baileys 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.
How to Make Baileys Fudge Brownies
This brief overview will show you just how easy it is to whip up these fudge brownies! Scroll on down to the recipe card for the full set of instructions.
- Make the Baileys fudge sauce. Whisk together the Baileys, cocoa powder, and brown rice or corn syrup, simmering till thickened, and then stir in the chocolate chips.
- Prepare to make the brownies. Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper.
- Combine the butter and chocolate. Melt the butter and chocolate chips and set them aside to cool.
- Beat the eggs and sugar. Whisk together the eggs and sugar, then whisk in the melted chocolate mixture. Also stir in the cocoa powder, almond meal, salt, and vanilla.
- Assemble the brownies. Pour the batter into the prepared pan and spread it evenly. Place small dollops of the Baileys fudge sauce over the batter and then swirl with a knife.
- Bake the brownies. Bake at 350°F for 20-25 minutes, or until just set in the middle. Let the brownies cool completely in the pan before cutting them into squares.
Tips for Success
There you have it, fudgy Baileys brownies in less than an hour. Make sure to read through these quick tips and tricks before you get started!
- 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.
- 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!
How to Store Extras
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.
Can I Freeze Baileys Brownies?
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 Brownies
Ready to try out some more easy gluten free brownie recipes? I highly recommend these ones!
- Ricotta Cheesecake Brownies
- Nutella Cheesecake Swirl Brownies
- Peanut Butter Cup Brownies
- Gluten Free Brownies For Two
Baileys Fudge 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!