Wednesday, March 17, 2010

Frosted Irish Cream Brownies

Happy Saint Patrick’s Day! What better to top off your corned beef and cabbage then brownies with liqueur in the mix, Irish cream liqueur that is?

When I was helping out at the other Dentist that I work for at his office, the lady who works in the front office had a Pillsbury calendar on the wall with this recipe featured for the month of March. I decided right then and there that I just had to make them for Saint Patrick’s Day.

Frosted Irish Cream Brownies
Brownie Base:
1 box (1 lb 3.8 oz) fudge brownie mix
½ cup vegetable oil
¼ cup Irish cream liqueur
2 eggs
½ cup butter
2 cups powder sugar
2 tablespoons Irish cream liqueur
½ teaspoon vanilla
2-3 teaspoons milk
1 oz. semisweet baking chocolate, chopped
1 teaspoon butter

Heat oven to 350⁰F. Grease a bottom only of 13x9-inch pan with shorting. In a medium bowl, stir brownie mix, oil, ¼ cup liqueur and the eggs with spoon until well blended. Spread batter in pan.

Bake 28 to 30 minutes or until brownies are set and began to pull away from the sides of the pan. DO NOT OVER BAKE. Cool completely, about 45 minutes.

In small bowl, beat ½ cup until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired consistency. Spread over cooled brownies.

In small microwavable bowl, microwave glaze ingredients on High 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate until firm, about 30 minutes.Pin It