Description
Gluten Free Option
Bailey’s Irish Cream and a good fudgy brownie are two parts of my food love language. Throw them together and it’s a whole other ball game. These Bailey’s brownies are thick and fudgy and chocolatey and liquor is optional (but encouraged).
Ingredients
Scale
- 1 15.5oz can of chickpeas
- 1/3 cup whole wheat flour
- 1/2 cup of Bailey’s (or milk)
- 1/4 cup agave
- 2 tbsp nut butter
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp apple cider vinegar
- 1/2 cup Bailey’s chocolate chips (+ more for topping)
Instructions
- Preheat oven to 375F.
- Drain and rinse your chickpeas, and then combine everything together in the food processor, except the chocolate chips, and blend until smooth.
- While that is blending, melt your chocolate chips in the microwave on low heat in 30 second intervals (so you don’t burn it). Once it is melted, slowly incorporate into the other ingredients in the food processor and keep blending until combined.
- Pour in an 8×8 baking pan lined with parchment paper, top with more chocolate chips, and bake for 15 minutes or until firm to the touch and a toothpick comes out mostly clean.
Notes
You can substitute whole wheat flour for gluten free all purpose for a gluten free option
If you don’t have Bailey’s or the Bailey’s chocolate chips you can sub for dairy free milk and dark chocolate chips and still have a really delicious chocolate brownie! (and if you use non dairy milk and sugar free/dairy free chocolate chips that will also make this recipe vegan and refined sugar free)
Nutrition
- Serving Size: 1/9 of pan