These Baileys Irish cream brownies are rich, fudgy and full of Baileys flavor with 3/4 cup in the batter and the ganache! Can be made with whole wheat, all-purpose or buckwheat flour for a gluten-free version.
I don’t know about you but I skip over all that dyed green stuff* for St. Patrick’s Day and head straight for the Irish cream treats. My only issue with alcohol containing desserts is that they’re usually not boozy enough for my taste. I’ve said this a dozen times but I don’t like subtle!
*Okay, I put on some sprinkles for one of the pictures here. These Irish cream brownies were something I made for My Baking Addiction and I wanted them to be festive!
I usually use the same brownie base whenever I make brownies these days, but the problem with adding a bunch of Baileys to my best gluten-free brownies is that it’d totally throw off the wet to dry proportions in the recipe. I’ve made Irish cream cheesecake brownies in the past but wanted to use more than 2 tablespoons of Baileys in the batter. I need more!
So instead of a cocoa powder only based brownie recipe, I came up with a cocoa powder and chocolate based recipe, thinking that the melted chocolate would require the addition of some more liquid. The result? There’s 1/2 cup of Baileys in the batter! They definitely have a nice, strong Irish cream taste to them.
If you use buckwheat flour, the Irish cream taste is quite a bit more subtle than the whole wheat or all-purpose flour versions. If you don’t want to compromise on the Baileys taste, use your favorite gluten-free all-purpose flour like this one. I haven’t tried that flour in this recipe but I’m pretty sure it’d work, as it’s worked in everything I’ve tried so far.
So because I wanted the buckwheat version to also be nice and boozy, I made a ganache topping and replaced half of the whipping cream with Irish cream. Yay. I don’t think there will be any complaints of, “Not boozy enough!” when you bite into these brownies.
They’re also super rich with that ganache. If you’re going to use it, you’ll probably want to cut these brownies into smaller squares than you normally would!
Because Baileys has cream in it, I didn’t bother with dairy-free options but if you feel like experimenting, you could try using this homemade dairy-free and vegan Irish cream. You’d then need to use dairy-free chocolate and coconut oil / milk instead of butter and whipping cream.
One last thing – if you need these brownies to be gluten-free, please read this information about gluten-free Irish cream before deciding which brand to buy.