Next time you’re craving something rich and fudgy, these Baileys Irish cream brownies are a must make. They’re rich, chewy, and infused with that smooth, creamy Baileys flavor. A silky chocolate ganache ties it all together, making these brownies perfect for special occasions or whenever you need a sweet treat.
Why You’ll Love These Baileys Irish Cream Brownies
Skip the box brownie mix! If you’re searching for the best brownie recipes that are also gluten-free, this one’s for you. Brownies are my go-to dessert – especially when they’re ultra fudgy with melty chocolate chips in every bite, just like in these easy gluten-free chocolate chip blondies and my fudgy paleo chocolate brownies with crackly tops.
This version takes things up a notch with a luscious and boozy chocolate ganache. The combination of almond flour and cocoa powder creates a dense, chewy texture, while Baileys Irish Cream adds its signature warmth. Perfect as a St. Patrick’s Day dessert or anytime you crave something special. These Baileys Irish Cream brownies pair beautifully with a scoop of vanilla ice cream, much like my healthy chocolate chip mug cookies, for an unbeatable treat.
Watch a Short Video of This Recipe
Ingredients You’ll Need
Here are some key ingredients that make these Baileys Irish Cream brownies stand out. See the recipe card below for exact measurements.
- Almond flour: Creates a moist, dense texture without gluten.
- Cocoa powder: Gives the brownies their rich chocolate flavor.
- Coconut sugar: A natural sweetener that adds caramel-like depth.
- Large eggs: Bind everything together while adding structure.
- Vanilla extract: Brings out the best in the chocolate mixture.
- Chocolate chips: Melt into gooey pockets for extra indulgence.
- Baileys Original Irish Cream: Infuses these Baileys brownies with its signature taste.
- Full-fat coconut milk or half and half: Helps create a smooth, velvety ganache.
- Cream cheese: Adds richness and a slight tang when paired with chocolate.
- Espresso powder: Enhances the deep chocolate flavor.
How to Make Bailey’s Irish Cream Brownies
Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Lightly coat with cooking spray.
Step 2: In a medium bowl, whisk together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt.
Step 3: In a separate bowl, combine melted butter, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients, mixing until well combined. Fold in the chocolate chips.
Step 5: Spread the brownie batter evenly in the prepared pan and place it in the preheated oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: While the brownies cool on a wire rack, prepare the ganache. In a microwave-safe bowl, melt the chocolate chips, Baileys, coconut milk, and vanilla extract in 10-second increments, stirring after each.
Step 7: Once the mixture is smooth, spread it over the cooled brownies, then refrigerate until set.Step 8: Slice into a small piece and add a drizzle of even more delicious Baileys on top.
Step 8: Slice into a small piece and add a drizzle of even more delicious Baileys on top.
Expert Tips
- These brownies will continue to set as they cool, so remove them from the preheated oven once a toothpick inserted in the center comes out clean or with just a few crumbs.
- A great way to make a non-alcoholic version of these brownies is to substitute Baileys with an Irish cream-flavored coffee creamer. You can also add chopped nuts or white chocolate chips to the batter for added texture and flavor.
- Refrigerating the brownies allows the chocolate ganache to firm up, making them easier to slice. If you prefer a softer topping, let them sit at room temperature for 10-15 minutes before serving.
- For the richest homemade brownie recipe, go for high-quality chocolate chips and cocoa powder to really enhance the deep, indulgent flavors.
Serving Tips
- These brownies are a delicious treat but are even better when served with a scoop of vanilla ice cream, vegan pistachio ice cream, or vegan salted caramel ice cream.
- A dollop of homemade whipped cream with a drizzle of Baileys takes these brownies to the next level.
- Pair these brownies with iced coffee, espresso, or a cocktail for the ultimate indulgence.
- Dust with cocoa powder or powdered sugar before serving to make them extra fancy for holidays or celebrations.
Storage Tips
Store in an airtight container in the fridge for up to one week to keep the chocolate ganache firm. For a softer topping, let them sit at room temperature for 10-15 minutes before serving.
Once the ganache has set, slice them into squares and layer them between parchment paper in a freezer-safe container. They’ll keep for up to 3 months. When ready to enjoy, thaw them in the fridge overnight or at room temperature for about 30 minutes.
Recipe FAQs
Yes, you can substitute almond flour with an equal amount of oat flour or a gluten-free all-purpose flour blend. However, this may slightly alter the texture.
Sure! If you want to share with kids, you can use Bailey’s coffee creamer in place of Bailey’s Irish Cream. The result will still be delicious!
Sure! Just replace half the liquid (water or milk) with Baileys, add 1 tsp espresso powder for deeper chocolate flavor, and top cooled brownies with Baileys-infused chocolate ganache for signature boozy brownies.
To get a thicker ganache, reduce the amount of coconut milk or half and half slightly, or add more chocolate chips until the desired consistency is reached.
You can swap in vegetable oil for a dairy-free alternative while still keeping the brownies moist and rich.
There are dairy-free Irish cream liqueurs available on the market, or you can make your own using coconut milk and whiskey.
More Gluten-Free Dessert Recipes
- Fudgy Brownies with Crackly Tops
- Flourless Brownie in a Mug
- Strawberry Cheesecake Cookies
- Orange Creamsicle Cookies
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Baileys Irish Cream Brownies from Scratch (Gluten Free)
Video
Ingredients
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup butter or ghee or coconut oil, melted and cooled
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Bailey's Ganache
- 1½ cup chocolate chips
- 1/3 cup Bailey's Irish Cream
- 1/3 cup full-fat coconut milk or half and half
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking pan with parchment paper.
- In a large mixing bowl, stir together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt.
- In a separate bowl, whisk together eggs, ghee, and vanilla extract.
- Pour wet ingredients over dry ingredients and stir together until smooth. Fold in chocolate chips.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies in the pan completely.
- While the brownies are cooling, melt all ingredients for the ganache in a bowl using 10 second increments in the microwave, or you can use a double boiler. Stir until smooth.
- Spread on top of the brownies in an even layer. Place in the refrigerator so the ganache can set.
- Slice into 16 squares, and enjoy!
Notes
- These brownies will continue to set as they cool, so remove them from the preheated oven once a toothpick inserted in the center comes out clean or with just a few crumbs.
- A great way to make a non-alcoholic version of these brownies is to substitute Baileys with an Irish cream-flavored coffee creamer. You can also add chopped nuts or white chocolate chips to the batter for added texture and flavor.
- Refrigerating the brownies allows the chocolate ganache to firm up, making them easier to slice. If you prefer a softer topping, let them sit at room temperature for 10-15 minutes before serving.
- For the richest homemade brownie recipe, go for high-quality chocolate chips and cocoa powder to really enhance the deep, indulgent flavors.
- Store in an airtight container in the fridge for up to one week to keep the chocolate ganache firm. For a softer topping, let them sit at room temperature for 10-15 minutes before serving.
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Have you tried using powdered egg substitute? Allergic to eggs. 🙁
I have not. I can’t say if that’ll work!