Paleo Baileys Irish Cream Swirl Brownies!
Wow! These brownies are to die for. Just in time for St. Patrick’s Day, but honestly they are going to be delicious no matter what time of year it is. If you are a fan of brownies, you’re going to love these. If you’re a fan of the classic Baileys Irish Cream, you are going to love these even more!
When it comes to assembling these brownies, you have a couple different options, so feel free to play with what you like. I personally decided to be extra fancy and add about 3/4 of the filling in the center of the brownies and then swirl the remaining 1/4 into the top. But, if you prefer to keep things less complicated you can ALWAYS just put the brownie batter on the bottom of the pan, and the cream cheese right on top. Trust me, the flavor will be incredible any way you do it.
If you want to make these brownies dairy-free, you can use the Enjoy Life chocolate chips or Lily’s Chocolate chips (use Lily’s for a lower-carb version since they are sugar-free). You will also need to use a dairy-free cream cheese, but thankfully there are some great options for that on the market today. Check your local health food store or grocery store and see what they have.
If your goal is to make these brownies fully keto, then that is possible too. But, not until my new cookbook releases. In my coobook The Ultimate Keto Cookbook, you can use the Low Carb Brownie base for this recipe instead. You would also omit the sugar called for in the Baileys Irish Cream Cheese and instead use 3-4 tbsp of powdered erythritol (Swerve or Lakanto). If you want a little more sweetness 1/4 tsp of liquid monk fruit extract can also be added to the cream cheese as well!
Paleo Baileys Irish Cream Swirl Brownies
Ingredients
- 8 oz cream cheese (dairy or non-dairy)
- 1/4 Cup Jameson Whiskey
- 2 Tbsp espresso or dark roast coffee
- 1 1/2 Tsp cocoa powder (I love using Hershey’s Special Dark for this recipe)
- 3-4 Tbsp powdered sugar (see paleo notes below)
- 1 Tsp vanilla extract
- 1 large egg
- 1 (10-ounce) package chocolate chips
- 140 grams (1 stick + 2 tablespoons) salted butter or ghee, softened
- 2 teaspoons vanilla extract
- 3 tablespoons finely ground coffee
- 188 grams (1 cup + 2 tablespoons) granulated organic cane sugar, coconut palm sugar, granulated honey, or granulated maple sugar
- 28 grams (¼ cup) blanched almond flour
- 30 grams (¼ cup) tapioca starch
- 2 large eggs (room temperature)
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F. Line a 7 or 8-inch square baking pan with parchment paper.
- Make the Irish cream cheese first. Place all of the ingredients into a medium bowl and using a hand mixer beat until smooth and creamy. Set aside.
- Place the chocolate chips and butter in a large microwave-safe bowl and heat in the microwave for about 1 minute, until the fat has liquefied and the chips have softened. Mix the chocolate chips and butter together until the chips are fully melted and the butter and chocolate is incorporated. Then add the rest of the ingredients and stir to evenly combine.
- Pour the brownie batter into the lined pan, tap to set and then top with the Baileys cream cheese (or layer it in as you wish). Feel free to dollop or swirl or do whatever you like!
- Bake until the brownies have set and only jiggle a little in the center (about 40-43 minutes). The edges should have a nice crisp crust. Optional: Cover the brownies halfway through the baking time to prevent the top from getting dark.
- Remove from the oven and allow the brownies to cool for 1-2 hours before removing from the pan and slicing or adding toppings. When fresh out of the oven, brownies may still be gooey or slightly crumbly if you try to dig in now. I topped my sliced brownies with whipped cream and a little chocolate syrup, but this is completely optional.
- Store at room temperature in a sealed bag or container for up to 4 days or freeze for another day.
Notes
For the powdered sugar- For paleo, powdered honey or powdered maple would be ideal but powdered coconut palm sugar will work too. You can make powdered coconut palm sugar by placing any granulated sugar in a blender or food processor until powdery.