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Prepare the Five Minute Bailey’s Fudge Sauce.
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Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
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In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
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In a large bowl, whisk together the eggs and sugar for a minute or two.
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Add melted chocolate mixture a little at a time, whisking well after each addition.
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Whisk in the cocoa powder, almond meal, salt, and vanilla.
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Pour the batter into the prepared pan and spread evenly.
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Place small dollops of the Five Minute Bailey’s Fudge Sauce over the batter and then create swirls with a butter knife or small spatula.
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Bake at 350°F for 20-25 minutes, or until just set in the middle.
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Cool completely in the pan before cutting.