Irish Cream Brownies
"I found this recipe in the local newspaper. They look so fantastic, you won't be able to resist them!"
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- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
Nutrition Information
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ingredients
- 1 (21 1/2 ounce) box brownie mix (I like Duncan Hines)
- 1⁄2 cup irish cream
- 1⁄2 cup oil
- 2 eggs
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Frosting
- 1⁄2 cup butter, softened
- 2 cups powdered sugar
- 1⁄4 cup irish cream
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Glaze
- 1 ounce semi-sweet chocolate chips (or 1 ounce square chocolate with 1 tsp butter)
directions
- Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
- In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
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For Frosting:
- In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
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For Glaze:
- In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
- Drizzle glaze over frosted brownies.
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My boxed brownie mix was only 15.5 ounces, so added 3/4 cup of flour, 1/2 tsp baking powder, and 1 teaspoon of instant coffee granules to enhance the chocolate flavor. Followed balance of directions, and they turned out great! A new Saint Patrick’s Day dinner dessert!
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Can somebody tell me whether you use 1/2 c of Baileys in the brownie mix regardless of how much water it calls for? And does this mean no water at all?
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I just realized my brownie mix is only 18 ounces. Do I have to adjust the other ingredients? -
This is a very good recipe! The only issue I had was the frosting, the alcohol strength was way too much, however next time I will simmer the liquor for the frosting to keep the taste but not get a small buzz. Lol
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Could I use Creme de Mint instead of Irish Cream?
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