Sunday, March 3, 2013

Vegan Gluten-Free Irish Cream Whiskey Brownies

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, The Adirondack Chick 
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- 8x8 pan.

Cook for 25-35 minutes or until set.


This post was shared with:  Melt In Your Mouth MondayReal Food WednesdayJam HandsGluten Free Homemaker, Wow Me Wednesday,    Tutorial Tuesday, Simply and Sugar and Gluten Free, 33 Shades of Green, A Stroll Through Life, Tasteful Tuesday,   


  1. These sound so yummy. Gotta give them a try. Hugs, Marty

  2. What is the quantity of the dark chocolate - 1/4 bar? 1/4 cup?

  3. WOW! These sound amazing! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy :)

  4. This recipe looks delicious, but the inclusion of the whiskey-based vegan Irish cream means that it's not gluten-free. Whiskey is made from barley, which contains gluten.

    1. Hi,

      Thanks for your comment. I originally thought the same thing, but it is my understanding that "the distilling process involved in its production means it is suitable for celiacs to drink, as there is not gluten present in the end product." This comes directly from a BBC report as written about by Gluten-Free Girl:

  5. They look so delicious, I love this blog and brownies! I am going to have to give them a go this weekend. I made some super healthy gluten free brownies and they turned out really tasty. Here is the link to the recipe :)


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