If you haven’t tried baking with Almond flour yet you must must must try it. It’s my favorite gluten free flour because it has a great neutral flavor AND it’s good for you too. This recipe for Irish Cream brownies is super quick to whip up and in the realm of naughty holiday baking, it’s kind of nice nutritionally. Irish cream is one of my favorite holiday indulgences and I love the flavor. I’m sure you could use your favorite cream based liqueur with positive results.
- 1 Cup Almond Flour
- 2 Tbsp Coconut oil (melted)
- 1 egg
- ¼ cup Irish Cream
- 1 tsp Baking Powder
- ⅓ cup Honey
- ¼ cup Cocoa Powder
- ½ cup Chocolate Chips
- Preheat oven to 350F and grease an 8x8 pan
- Mix dry ingredients in a large mixing bowl and break up any lumps.
- Mix wet ingredients in a separate bowl and whisk with a fork to incorporate.
- Fold the wet into the dry until well mixed (a few small lumps are ok.)
- Bake for 30-35 min until edges are browned and a toothpick inserted into the center comes out clean.
These brownies are chocolatey and chewy like a real brownie ought to be. The edges get fudgey and if you serve them warm with Irish Cream Whip then you will be in for a delight. Flavoring whipping cream with Irish Cream is super easy to do and if you’re really naughty, like me, you’ll toss a dollop into your coffee and your dessert will sing like sweet Irish angels. Really. I know you can picture it, this Irish Cream trifecta of glory, can’t you?
Irish Cream Whip
Place 2 cups of whipping cream into your mixer with a generous shot of Irish Cream. Let it whip on high and add in 2-3 tablespoons of sugar to stabilize it. This will allow you to keep your cream in the fridge for a day or so. You know. In case you need it later. For coffee.
If you wanted to get really crazy then layer crumbled brownies into a serving dish with cream and fresh fruit. Maybe orange segments? Raspberries? Use whatever you have on hand and you’ll have a decadent brownie trifle! YUMMY.