Rich and fudgy Bailey’s Irish Cream brownies made from scratch! Gluten free brownies are topped with spiked Bailey’s chocolate ganache for a wonderful boozy treat.
I’m a huge fan of brownies. They are my dessert of choice, especially when they are ultra fudgy with crunchy bites of chocolate chips in them. These Bailey’s brownies definitely takes your regular brownies to the next level, topped with boozy, chocolatey ganache to make them extra fudgy. They are perfect if you are looking for gluten free St. Patrick’s Day desserts for adults! My husband calls them St. Patrick’s Day brownies, since that’s one of the only times we enjoy Bailey’s.
Watch a Short Video of This Recipe
Boozy Irish Cream Brownies Recipe
This yummy dessert starts with a basic homemade brownies that are rich and delicious. They are then made even more decadent with the chocolate ganache spiked with Bailey’s Irish Cream. The dark chocolate ganache tastes heavenly with the cream and a hint of whiskey, and the flavor and the fudgy texture are both unreal.
Ingredients
There are two components to these gluten free brownies: the brownie base and the boozy chocolate ganche.
Brownies
- almond flour: I haven’t tried with any other flour so can’t recommend substitutions. Make sure to use blanched almond flour (not almond meal) for best results.
- cocoa powder: You can also use cacao powder or carob powder.
- coconut sugar: Plain brown sugar will also work fro this recipe.
- baking soda
- sea salt
- butter: Ghee or coconut oil can be substituted with same results
- eggs
- vanilla extract
- chocolate chips
Bailey’s Ganache
- Bailey’s Irish Cream: You can find Bailey’s Irish Cream almost anywhere where they sell alcohol. If you’ve never had it before, it’s a mixture of Irish whiskey, cream, and cocoa. It’s so perfect in this boozy chocolate ganache!
- chocolate chips
- full-fat coconut milk: Half and half or heavy cream can also be used instead.
- maple syrup
- vanilla extract
How to Make Bailey’s Brownies
- Preheat oven to 350 degrees F. Line a square 8-inch pan with parchment paper.
- Stir together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt in a large mixing bowl.
- In another bowl, whisk together eggs, ghee, and vanilla extract.
- Pour wet ingredients over dry, and stir together until smooth. Fold in chocolate chips.
- Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies in the pan completely.
- Melt all ingredients for the ganache in a bowl using the microwave or a double boiler. Stir until smooth.
- Spread on top of the brownies in an even layer. Refrigerate until set.
- Slice into 16 squares, and enjoy!
Frequently Asked Questions
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!
Yes. You can use any brownies recipe (even box brownies), then top with the Bailey’s chocolate ganache.
Store in an airtight container for up to 3 days at room temperature, or up to a week in the fridge.
Other Brownie Recipes You Might Love…
- Fudgy Brownies with Crackly Tops (Paleo, Gluten Free)
- Flourless Brownie in a Mug (Paleo, Grain Free)
- White Chocolate Glaze Paleo Brownies [VIDEO]
- Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
- Paleo Red Velvet Brownies with Coconut Cream Frosting
Bailey’s Irish Cream Brownies from Scratch (Gluten Free)
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!
Video
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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!