Recipes · Vegan Gluten-Free Recipes

Vegan Gluten-Free Irish Cream Whiskey Brownies

This post, and popular recipe, was originally published in 2013 on a previous blog I used to write, which I no longer publish.

One holiday I’m usually bad at making recipes for is St. Patrick’s Day, and I’m not sure why. I guess, despite my Mom being part Irish, we really never celebrated it growing up, so it wasn’t on my radar until I got older.

This year, I decided to change that and work on some new, delicious items to cook, or in this case, bake up. I started looking around the web for ways to incorporate Bailey’s into baked goods, but not any baked good — I really wanted it to be vegan and gluten free. Well, as I was doing my research, I realized — and I’m not sure why it didn’t dawn on me earlier — that traditional Bailey’s is not vegan.

Luckily, I immediately found a wonderful recipe for vegan homemade Irish Creme Whiskey on the blog Oh She Glows. And, it is amazing! Regular Bailey’s has always been a bit too rich for me, but this was perfect , and it tasted pretty darn close to the “real thing.”

These are surprisingly rich, so a small bite satisfies you. If you want them extra chocolately, increase the amount of chocolate pieces a little.

Vegan Gluten-Free Irish Cream Whiskey Brownies
By Michelle Maskaly

1 cup all-purpose gluten-free flour {I used Bob’s Red Mill}
1/2 teaspoon xanthan gum
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
1/4 cup vegan butter {I used soy-free Earth Balance spread}
1/4 cup vegan, gluten-free dark chocolate {I used Trader Joe’s Swiss 72 percent cacao dark chocolate}
1 cup sugar
1/3 cup vegan Irish cream whiskey
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, xanthan gum, cocoa, baking soda and salt. Set aside.

In a saucepan combine the vegan butter and chocolate. Melt over low heat whisking frequently. Remove from heat, and let sit three minutes.

Stir the applesauce and sugar into the chocolate mixture and return to a low heat stirring until the sugar is dissolved. Mix in the vanilla and the Irish cream whiskey.

Whisk the chocolate mixture into the dry ingredients and whisk just until it is combined.

Pour batter into a vegetable-oil sprayed- 8×8 pan.

Cook for 25-35 minutes or until set.


Leave a Reply