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above photo of Irish cream brownie bites on a green plate with chocolate chips

Gluten Free Irish Cream Brownie Bites with Irish Butter Cream

These gluten free Irish cream brownie bites 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.
Prep Time 20 mins
Cook Time 12 mins
Let Brownie Bites Cool 10 mins
Total Time 32 mins
Course Dessert
Servings 4 Dozen


  • 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.


If brownies rise a little gently use a spoon to press them down to look flat as soon as you remove them from the oven.  It will make it easier to press the mini-tart shaper into the brownie if they are not rounded.  
Make sure to use a 1 for 1 gluten-free baking flour,  I like to use Bob’s Red Mill 1 to 1 Baking flour. 1 for 1 baking flour will already have the xanthan gum in it to make your brownies chewy.
If you are celiac or 100% gluten-free make sure to use a gluten-free Irish cream I used Carolans Irish Cream in these and it is gluten free.  You can also just use regular heavy whipping cream and leave out the Irish cream. 
Keyword brownie, dessert, gluten free dessert, St. Patrick's Day
Tried this recipe?Let us know how it was!