As we all know, St. Patrick's Day is a time to celebrate Irish culture and all things green! Why not make some delicious gluten free brownie bites that are perfect for the occasion? These gluten free Irish cream brownie bites also have an Irish buttercream frosting on top of them which makes them even more perfect! Made with simple ingredients, they're quick and easy to whip up, and they'll make everyone feel festive.
Gluten Free Irish Cream Brownie Bites
Gluten free brownies are a delicious treat for anyone. These brownie bites have the perfect balance of chocolate and liqueur, with no gluten in sight! Brownies are one of the desserts that are easily made gluten free without much difference in taste or texture.
I like to use Bob’s Red Mill 1 to 1 Baking flour which combines sweet white rice flour, finely ground brown rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough to create a chewy delicious brownie!
You can also use regular flour if you are not gluten free and you can use the exact same measurements.
If you are completely gluten free make sure you also get a gluten free Irish cream liquor I used Carolan's Irish Cream for this recipe.
Ingredients For Gluten Free Irish Cream Brownie Bites
For Gluten free Brownies:
- Gluten Free Flour - I like to use Bob’s Red Mill 1 to 1 Baking flour it already has the perfect blend of gluten free flours and xanthan gum to make these brownie's chewy and delicous.
- Cocoa Powder- use unsweetened 100% cocoa powder.
- Sugar - Plain white granulated sugar.
- Chocolate Chips- To give it extra chocolate flavor
- Butter - it’s best to use unsalted and make sure to melt it.
- Eggs - large eggs will work just fine.
- Baking Powder - Just a little bit to help them rise.
- Pure Vanilla Extract- use pure vanilla extract to elevate all the flavors of these wonderful brownies.
- Salt - Just the pinch to balance out the flavor.
- Irish Cream Liqour- Make sure to get an Irish cream liquor that is gluten free. I used Carolans Irish Cream.
For Irish Butter Cream Filling:
- Butter- it’s best to use unsalted and make sure to melt it.
- Powdered Sugar- This is a crucial ingredient for any butter cream recipe and can NOT be substituted with any other sugar!
- Salt -Just a pinch!
- Irish Cream
- Green Food Coloring
- Mini Chocolate Chips - To sprinkle on top.
How To Make Irish Cream Brownie Bites
The first step is to preheat your oven, prepare all your ingredients, and line the mini cupcake pan with liners or nonstick cooking spray, I like to use Pam for baking for these.
Either melt the butter in a medium-sized bowl in the microwave for 20-30 seconds or in a small saucepan on the stove.
Add butter mixture to stand mixer or a large bowl, mix in cocoa powder until well combined.
Then add eggs one at a time and mix just for a second to combine. Add baking powder, vanilla, Irish cream liquor (Make sure to get an Irish cream liquor that is gluten-free. I used Carolans Irish Cream), and salt, blend well. Add in the gluten-free flour ½ cup at a time until fully combined.
Take the bowl off the mixer and stir in the chocolate chips. Stir in chocolate chips until evenly distributed.
Scoop about 1 tablespoon of batter into the individual spots of the prepared mini muffin pan. Bake at 350 degrees in a preheated oven for 12-15 minutes.
Remove brownie bites from the oven and allow them to cool for approximately 8-10 minutes before using a mini-tart tamper to press into each brownie. If you do not have a tart tamper you can use the backside of a tablespoon to press down into the brownies.
You can now remove brownies from the mini cupcake pan and place them on a cooling rack. And start making your Irish buttercream frosting!
How To Make Irish Buttercream
Melt the butter for your buttercream frosting in a medium-sized bowl in the microwave or in a small saucepan. Add powdered sugar and butter to a medium bowl and mix well. Add in 1-2 tablespoons of Irish cream to taste. Add in green food coloring until you get your desired green color.
Using a piping bag and an open star tip which is a Wilton 4B or whichever one you prefer pipe your Irish buttercream into the center of the brownie bites. Add mini chocolate chips to the top if you'd like! Enjoy!
Don't Like Irish Cream Liquor?
If you don't like Irish cream you can always leave it out of the brownies without a substitute. And for the buttercream, you can use the same amount of milk or regular cream that the recipe calls for and it will still taste really really good!
How To Store Gluten Free Irish Cream Brownie Bites
It is fine to let these brownies sit out on the counter for a couple of hours while serving. But if you have any leftovers they should be stored in an air-tight container in the refrigerator since they have buttercream on top of them, you can store them for 3-5 days this way. If you would like to store them separately then you can store the brownies in an air-tight container and leave them on the counter and put the buttercream in the fridge and add it to the top before serving.
More Sweet Recipes For You To Try
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Gluten Free Irish Cream Brownie Bites with Irish Butter Cream
- 1 Piping Bag
- 1 Star Tip (wilton 4B)
- 1 Mini-Tart Tamper If you do not have a tart tamper you can use the bacl of a round tablespoon
Gluten Free Brownie Bite
- 1 ½ cup Gluten Free 1 for 1 flour See notes
- 1 ¼ cup Coco Powder
- 2 ¼ cup Sugar
- 1 cup Chocolate Chips
- 4 lrg Eggs
- 1 cup Butter, melted
- 1 teaspoon Salt
- 1 tablespoon Pure Vanilla Extract
- 1 tablespoon Irish Cream Liqour See notes
- ½ cup Mini Chocolate Chips (optional)
Irish Buttercream Frosting
- ½ cup Butter, melted
- 4 cups Powdered Sugar
- 1-2 tablespoon Irish Cream Liqour (to your taste) See notes
- 1 pinch of salt
How To Make Gluten Free Brownie Bites
- Preheat your oven to 350 degrees and spray your mini muffin pan with non stick cooking spray.
- Either melt the butter in a medium-sized bowl in the microwave for 20-30 seconds or in a small saucepan on the stove. Add butter mixture to stand mixer or a large bowl, mix in cocoa powder until well combined. Add eggs one at a time and mix just for a second to combine
- Add baking powder, vanilla, Irish cream liquor, and salt, blend well. Add in the flour ½ cup at a time until fully combined. Take the bowl off the mixer and stir in the chocolate chips until evenly distributed
- Scoop about 1 tablespoon of batter into the individual spots of the prepared mini muffin pan. Cook brownie bites for 12-15 minutes until a toothpick comes out clean in the center.
- Remove brownie bites from the oven and allow them to cool for approximately 8-10 minutes before using a mini-tart tamper to press into each brownie. If you do not have a tart tamper you can use the backside of a tablespoon to press down into the brownies.
- Use a butter knife to carefully scrap around the outside of the browie bitesto remove them from the mini muffin pan and place them on a cooling rack.
How To Make Irish Buttercream
- Melt your butter in a medium sized bowl in the microwave.
- You can use a whisk, stand mixer, or hand mixer for this. Add butter and a pinch of salt to the powdered sugar and beat until creamy. Add in Irish cream liqour and mix until smooth. Add green food coolering until you reach your dessired color.
- Scoop your butter cream into a piping bag with a star tip (Wilton 4B) and pipe butter cream into the middle of brownie bite. Top with mini chocoalte chips.