Wednesday, March 16, 2011

Recipe: Irish Cream Brownies

Using yesterday's post of homemade Irish Cream Liqueur, I made Irish Cream Brownies.
Even though Jon doesn't drink, he does like the flavor of Irish Cream in brownies, cakes and pies.  These came out really well, even if the picture did not.
When I see green and chocolate, I usually think mint flavor.  But, don't let the coloring fool you, there is no mint here, just the yummy Irish cream flavor.  And the color scheme is perfect for St. Patrick's Day.
These brownies keep well in the fridge and can be sliced, wrapped and frozen to keep longer.

I used a brownie mix, but you can easily adapt any recipe by adding 1/4 cup Irish cream liqueur to your recipe.  You don't have to color the frosting, either.... but I thought it was festive.

1 19.8 oz package brownie mix
1/2 cup oil
1/4 cup Irish Cream Liqueur
2 eggs

Frosting
1/4 cup butter
2 cups powdered sugar
2 T Irish cream liqueur
1 tsp vanilla
2 - 3 tsp milk

1 oz chocolate for glaze + 1 tsp butter

Heat oven to 350. Line bottom of a 13x9 pan with parchment and grease pan.
In a bowl, combine brownie mix, oil, liqueur and eggs.  Mix until combined.  Spread into pan and bake 25 - 30 minutes until brownies pull away from sides of pan.  Do not overbake.
Cool until completely cool.
For frosting - beat butter, sugar, liqueur, vanilla and 2 tsp milk.  Beat until smooth.  Add more milk as needed.
Spread over cooled brownies.  Set in fridge to chill.
Meanwhile, make glaze by melting chocolate and butter in microwave.  Drizzle over frosted brownies and return to fridge. Cut into small pieces to serve.

1 comment:

SOFIA said...

yummy!