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.
Bourbon-Fudge Ripple Brownies
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.
Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
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.
Bake the brownies for 36-40 minutes, until slightly firm to the touch.
To make the caramel: bring the caramel ingredients to a rapid boil and thickens. Pour over the brownies and top with chopped pecans.
Optional- Melt more chocolate chips (the amount is up to you) and drizzle the melted chocolate on top of the finished brownies.