Flourless Fudge Swirl Irish Cream Brownies

2/27/20

Bailey’s Brownies with a swirl of rich Irish Cream fudge make these a seriously decadent chocolaty treat you can’t resist. Fudgy brownies with a boozy ripple don’t have to just be for St. Patrick’s Day. Since they are a flourless dessert, you can make them for an easy gluten free treat any day of the year!

Originally published on March 17, 2014.

Awhile back I made a ridiculously easy Five Minute Bailey’s Hot Fudge Sauce. It was so easy 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.

Over and over again.

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.

The obvious solution, right?

Well, at least brownies are easier to share with friends since I hadn’t been double-dipping with my spoon. And now it’s time for you to make a batch to share with your friends.

Or don’t. I won’t tell…

Bailey’s Fudge Swirl Irish Cream Brownies

Holy moley are they sinfully decadent – gooey fudginess with just the perfect hint of Irish Cream flavor. No reason to reserve this awesomeness solely for St. Patrick’s Day. I’ll take one or three any day of the year!

What do you need to make these brownies?

INGREDIENTS:

• Bailey’s or other Irish Cream Liqueur – you can also use Irish Cream Coffee creamer
• Cocoa powder
• Corn syrup – brown rice syrup also works
• Semisweet chocolate chips
• Butter
• Eggs
• Sugar
• Almond meal
• Salt
• Vanilla extract

EQUIPMENT:

• 9×13 inch baking pan
• parchment paper
• small sauce pan
• whisk
• two bowls
• spatula
• butter knife

How to make Flourless Bailey’s Brownies:

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.

1. Make the Bailey’s fudge sauce by whisking together the Bailey’s, cocoa powder, and brown rice or corn syrup, simmering till thickened, and stirring in the chocolate chips.
2. Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper.
3. Melt the butter and chocolate chips and set aside to cool.
4. Whisk together the eggs and sugar, then whisk in the melted chocolate mixture.
5. Whisk in the cocoa powder, almond meal, salt, and vanilla.
6. Pour the batter into the prepared pan and spread evenly.
7. Place small dollops of the Bailey’s fudge sauce over the batter and then swirl with a knife.
8. Bake at 350°F for 20-25 minutes, or until just set in the middle.
9. Cool completely in the pan before cutting.

You’ll have extra fudge sauce, so you can always pour it over some No-Churn Cheesecake Ice Cream!

Is Bailey’s gluten free?

Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information. 

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 Bailey’s due to the grain-based alcohol or other ingredients.

Bailey’s claims 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 Bailey’s Coffee Creamer or another Irish Cream-flavored creamer.

What else can you serve for a gluten free St. Patrick’s Day?

• Shepherd’s Pie
• Brussels Sprouts and Bacon Cauliflower Colcannon
• Crockpot Corned Beef (made with hard cider instead of beer!)
• Sparkling Cider Rainbow Sherbet Floats
• Whiskey Mule

Want some more gluten free and flourless brownies?

• Ricotta Cheesecake Brownies
• Nutella Cheesecake Nutella Brownies
• Peanut Butter Cup Brownies
• Gluten Free Brownies For Two

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!

Print Recipe

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Flourless Bailey’s Brownies with Irish Cream Fudge Swirl

Rich, fudgy brownies marbled with Nutella and cheesecake swirls, Flourless Nutella Cheesecake Swirl Brownies are perfect for any chocolate-lover.

Prep Time15 mins

Cook Time30 mins

Course: Brownies, Dessert

Cuisine: American, Irish

Keyword: Baileys Brownies, flourless brownies, gluten free brownies, Irish Cream Brownies

Servings: 24

Calories: 159kcal

Author: Brianne @ Cupcakes & Kale Chips, adapted from Heather’s French Press’ Flourless Dark Chocolate Brownies

Ingredients

For the 5-Minute Irish Cream Fudge Sauce:

• 1/2 cup Bailey's 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 oz. 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 Bailey's, 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 Five Minute Bailey’s 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.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1brownie | Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 93mg | Fiber: 2g | Sugar: 14g | Vitamin A: 162IU | Calcium: 18mg | Iron: 1mg

Originally shared on White Lights on Wednesday!