Recipe by mersaydees
Based on a recipe from my Treasury of Home Baking cookbook. Cook time doesn’t include the 1 hour chill time.
Top Review by rosie316
I made these for our Easter dessert table (the adult section, of course). I also thought these were extremely rich... but all the adults seemed to like them! (I "LOVE" having a grown-up table)!!! The grand-kids were a little upset over not having one, but they had a table of kid friendly treats themselves. Since I was tinting frostings (and eggs) for other Easter recipes anyway, I decided to tint this frosting green. (It is, after-all, "Irish Cream", right?) I wish I would have made these on St. Patty's Day to go along with the cupcakes I had made). Very nice recipe. Thank you for posting this. (Made for PRMR - Spring 2013)
- 4 ounces semisweet baking chocolate, coarsely chopped (each square is one ounce)
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 2 eggs
- 1⁄4 cup irish cream (liqueur)
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup cream cheese, softened
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons irish cream (liqueur)
- 1 1⁄2 cups powdered sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Prepare an 8-inch square baking pan by greasing it.
- Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
- Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
- Spread batter evenly in prepared pan.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
- Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
- Spread over cooled brownies.
- Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.