The very first time I visited New York City was on St. Patrick's Day. Bad planning. It's basically just drunk people dressed in green running amuck. It is probably the same across the country, but everything in New York City is on 100 at all times. So, of course it also involved seeing a drunk, green-clad guy get hit by a cab. For some reason I still decided I should move there...
A couple months ago when I was brainstorming ideas for St. Patrick's Day recipes, of course whiskey came to my mind. I'm sure that St. Patrick was a wonderful, godly man, but we're going to talk about Mr. Jameson today. I am not a whiskey drinker, but before making this recipe I did a lot of whiskey research. From what I determined, although whiskey is made of grains, since it is distilled (rather than brewed like beer) it doesn't contain gluten. I wouldn't recommend it to those with celiac, of course, but for those avoiding gluten for other reasons may be a-ok with this recipe.
And while I wouldn't say I'm a whiskey drinker, but I'm big fan of Bailey's! That's my jam. But the heavy cream is not my jam, so I took all the flavors of Bailey's and smooshed them into these brownies! They've got the chocolate, coffee, creamy sweetness, and of course the Irish whiskey. I think you're going to seriously love them!
It took me a few tries on the brownies. The first version was noooooot good, haha. Thankfully, this version is chewy, gooey, and decadently rich. They're really the perfect grain-free brownie! I mean, look at those pictures! Even if you don't want the frosting, you've got to make the brownies by themselves. I made these in an 8 inch round pan, but they end up quite thick. If you want something a bit thinner, I recommend an 8 or 9 inch square pan, but you may want to decrease the cooking time by a few minutes so they stay gooey.
Irish Cream Brownies
1/2c almond butter
1/3c avocado oil
1/2c coconut sugar
1t vanilla extract
3/4c almond flour
1/4t baking soda
1/2c mini chocolate chips
1/2c organic palm shortening
1 1/2c powdered sugar
1t vanilla extract
- Preheat the oven to 350. Spray an 8 or 9 inch pan with oil.
- In a medium sized bowl, beat together the almond butter, oil, coconut sugar, egg, vanilla, and coffee.
- To the bowl, add the almond flour, cacao, salt, and baking soda, then beat together into a thick batter.
- Stir the chocolate chips into the batter, then pour the batter into the pan.
- Bake at 350 for 20-25 minutes. I bake mine for 25 minutes in an 8" round pan, so check after 20 minutes if you're using a bigger pan.
- While the brownies bake, beat together the butter and shortening in a medium bowl.
- Add the remaining frosting ingredients to the bowl, and after they're incorporated, whip it on high speed until it's light and fluffy.
- Let the brownies cool completely before topping with frosting.
If you make these decadent brownies, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!