Closeup of a Bailey's Brownie with Fudge Swirl on a yellow and white striped napkin

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.
Course Brownies, Dessert
Cuisine American, Irish
Keyword Baileys Brownies, flourless brownies, gluten free brownies, Irish Cream Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Servings 24
Calories 159kcal
Author Brianne @ Cupcakes & Kale Chips, adapted from Heather's French Press' Flourless Dark Chocolate Brownies


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


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 13x9 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.


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