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Irish Cream Blondies with Raspberry Swirl

Chewy, buttery and creamy, these blondies are spiked with Irish Cream whiskey and swirled with slightly tart raspberry jam.

What are blondies? Basically they are similar to brownies, but made with brown sugar and butter, rather than cocoa powder. They are just as deliciously chewy and addictive as brownies, but are not chocolatey in any way. My mom would make blondies for us often when we were growing up; calling them butterscotch brownies. I always seem to forget about blondies when thinking about baking, but I remembered these little gems when trying to think of a fun St.Patrick's Day recipe. 

We always have Baileys Irish Cream Whiskey on hand over the holidays. I am not a coffee drinker, so I never really drink it. The only time I've had Baileys, has been in food. Recipes like my Baileys Sugar Fudge and an amazing cheesecake one of my girlfriends has treated us to in the past. I'll also admit that I'm not a huge drinker, so the spirits we buy over the holidays usually stick around for quite some time.

So, I decided to create another recipe using Irish Cream Whiskey. Years ago, when I was competing in the Real Women of Philadelphia cooking competition, I ended up making Kahlua blondies. I decided to use the recipe I had created, substituting Baileys for the Kahlua. You can watch a somewhat cringe worthy video of my Kahlua Blondies here.

These Blondies are very chewy (almost creamy), but they are sensational. You get the slight hint of Irish Cream and the soft tartness of the raspberry. These are a little rich, so one piece is enough. Although these are not authentically Irish, they would be a wonderful treat for St. Patrick's Day!

Equipment needed to make this recipe
  • 8x8 inch baking dish
  • large mixing bowl
  • measuring cups and spoons
  • mixing spoon
  • microwave safe bowl
  • butter knife

Irish Cream Blondies with Raspberry Swirl

6 Tbs butter, melted
3/4 C brown sugar
1 egg
1 tsp vanilla
1/4 C Irish Cream
1 C + 3 Tbs flour
1/2 C white chocolate chips
1/3 C raspberry jelly

Preheat oven to 350 degrees. Generously grease an 8x8 inch baking pan; set aside.

In a medium bowl, mix the sugar and butter, until well combined. Add in egg, vanilla and Irish Cream, and beat until light and fluffy. Add flour and mix until just combined. Fold in white chocolate and pour batter into prepared pan.

Heat raspberry jelly in the microwave for 30 seconds; stir until smooth. Drizzle over top of the blondie batter and using a butter knife, swirl the jelly into the batter. Bake for 45 minutes, until a tooth pick inserted comes out with a few moist crumbs. Cool completely before cutting into bars.


I'm sharing this recipe with these linky parties


  1. looks like a yummy treat. interesting addition of cream whiskey!

    1. Thank you! It add a really great little pop of flavour!

  2. Ok YUMMM! This looks so delicious!

  3. Thank you so much for sharing the recipe. I love raspberry so much! I might need to try to make this later x

  4. Cannot beat a bit of Baileys in a recipe! I can imagine it balances out nicely with the Raspberries

  5. Why have I never thought to add Baileys to my blondies? This sounds amazing, Cindy!

  6. This is great - like you, I need another recipe to use my Baileys which I stocked for the holidays LOL. These are perfect!

  7. OMG this is so decadent! I'd love to be able to make blondies myself. Thanks for sharing the recipe with us.

  8. This is perfect to make for my irish special dinner 😁

  9. Wow, those sounds so decedent and delicious! My husband would love the addition of Irish creme.

  10. Yum the bailey's takes it over the top. Love it. A must try this next holiday.


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