Bourbon-Fudge Ripple Brownies. (Gluten/Grain/Egg/Dairy Free)

Bourbon-Fudge Ripple Brownies. (Gluten/Grain/Egg/Dairy Free)

OMG. These brownies. THEESSSEE Brownies. THESE. They rendered me speechless.

Truth be told. I'm not a brownie person.. But THESE. (Did I say that already?)

Lets just call them brownies on steroids. Loaded with chocolate chips and pecans, topped with decadent caramel and sprinkled with more pecans and a chocolate drizzle. Did I mention there is bourbon in them, too?

If you have been following this site for awhile, you probably know that when I demand you to make a recipe, its a suggestion you should head. Head it now. Make them.

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Bourbon-Fudge Ripple Brownies

Ingredients

  • 3 packed cups blanched almond flour
  • 2/3 cups cocoa powder
  • 1/2 teaspoon salt
  • 1 Tablespoon of Baking Powder
  • 1 cup granulated sugar (any variety will work- I used Coconut Palm Sugar!)
  • 1 teaspoon vanilla extract
  • 7 Tablespoons bourbon whiskey
  • 4 Tablespoons room temp. butter (dairy or nondairy) or melted coconut oil
  • 1/3 cup chocolate chips (dairy or nondairy)
  • 1/3 cup pecans, chopped
  • Optional: More chocolate Chips melted for the top!
  • For the caramel:
  • 1/4 cup butter (dairy or nondairy)
  • 1/2 cup brown sugar or sucanat or palm sugar
  • 2 1/2 Tablespoons heavy cream OR Cream from a can of heavy coconut milk.

Instructions

  1. Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  2. In a large mixing bowl or kitchen, mix together the brownie ingredients until it forms a dough. Spread the dough into the baking pan and press down so that it holds together.
  3. Bake the brownies for 36-40 minutes, until slightly firm to the touch.
  4. To make the caramel: bring the caramel ingredients to a rapid boil and thickens. Pour over the brownies and top with chopped pecans.
  5. Optional- Melt more chocolate chips (the amount is up to you) and drizzle the melted chocolate on top of the finished brownies.
http://brittanyangell.com/bourbon-fudge-ripple-brownies-glutengraineggdairy-free/

-Brittany-

 

 

Brittany Angell

31 comments | Leave your own

  1. LindseyMM

    These look delish! I love the taste of alcohol in baked goods (like rum cake!)
    My family will love these!!!!

  2. Casey

    Hi Brittany, What kind of probiotics did you use while healing yourself I am as sensitive to everything just like you we’re,so would love to know what you we’re able to tolerate.
    Thank you Casey

  3. Erin

    Hi!

    Can I ask what kind of bourbon you suggest? I’ve been afraid to drink it (one of my favorite drinks is a bourbon and coke) because when I researched it says its made with a mash of grains. I am not celiac and thankfully don’t have to worry to much about cross contamination, and these brownies sound and look amazing!! Thanks in advance!!

  4. Linda

    Is there a substitute for the bourbon? I want to try these they look amazing!

  5. Karen Hellman

    I am at a loss on how to go about substituting flours. I can not have almond or rice. I have tried changing with Quinoa and Bob’s all purpose in different baked goods, and don’t like the results. Do you have any suggestions on how to blend flours to get a consistency that works in place of almond. I hate paying for the expensive flours and then having to throw out the food. I know your other post have suggested just go for it and make adjustments, but none have worked for me and I am getting frustrated.

  6. Rachy

    Can you make these with a GF flour mix?? Also since these have whisky in then are the a “grown up” treat???
    I really enjoy reading you blogs and get new ideas for GF baking.

  7. laivo

    You just totally killed me and I’m gonna have to make these for my birthday on monday. Yeap. Obsessed…

  8. Julie

    Is there something else u can put other than burbon?

    1. Serena

      If your concern is the alcohol content, I’d suggest going to a wine/beer/spirit making store. You can buy flavours/extracts for making a specific liquor from the extract and a bottle of vodka. Gives you the flavour you desire without the alcohol. I can’t however promise the ‘natural’-ness of the extracts.

  9. Lisa

    Mercy be. YOU. ARE. A. GENIUS.

  10. Rachel

    Should there be baking powder or baking soda in this recipe? Looks yummy! Thanks ;)

  11. Donna

    OMG…the PHOTOS ALONE leave one …well…breathless!!!…Bourbon?…perfect height..texture thing goin’ on?! This is INFINITELY pin-able…consider it a done deal!

    Question…could I possibly use hazelnut flour instead of almond flour here?…I have that in the pantry…but I COULD “possibly” wait to head out to the store tomorrow for the almond flour..This kind of offering leaves me, pathetically, with little patience to wait that long before attempting what you have so exquisitely achieved here…bravo!

  12. melissa

    Hi, i was wondering if i could make this with rice flour? Is just because i cant seem to find almond flour anywhere >< And i really want to try this recipe out

  13. Tina

    Would Ghee work for a substitution for butter? or coconut butter? Recipe looks yummy!!

  14. Cyndi

    Brittany,

    I made these amazing brownies tonight and the flavors are off the charts. My only issue is that they are particularly crumbly. Maybe I didn’t wait long enough for them to cool but is there a way to fix this? Would an egg sub or even adding an egg help or should I just be patient and wait for them to cool completely? :)

  15. Eliza

    So…I made these last night after a several day super chocolate craving. And, they are AWESOME. I was about a half cup short of almond flour so I supplemented with chestnut flour and then only had black cherry bourbon so I used that, which ultimately just made the recipe VERY sweet (not that I am complaining). Also, I have a casein allergy so used coconut cream in the caramel. I was wary of not using egg because I haven’t had very good luck with egg-free recipes actually holding together….but, actually these have a nice chewy-ish texture. Love the recipe, Brittany- I’m so glad I found your website…I’m always looking for new paleo recipe inspiration!

  16. Vicky

    OMG I love this recipe – grain free AND no eggs! Wonderful for my husband who can’t eat eggs! I’m so happy!!!!!!!

  17. Amanda

    As a Celiac, I don’t take any chances on whiskey since it some people react. Can you give a suggestion as a sub for whiskey? These look so amazing, I’d love to try them!

  18. Patrice

    Can this be made without the chocolate chips? It’s hard for me to find nondairy chocolate anything where I live ( always contamination issues).

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