Saturday, February 5, 2011

Irish Cream Brownies

1 (1 lb. 3.5 oz.) package fudge brownie mix
1/4 Irish cream liqueur
1/2 cup oil
2 eggs

1/2 c butter, softened
2 c powdered sugar
1/2 tsp vanilla
2 tbls Irish cream
2-3 tsp. milk*

1 oz. semi-sweet chocolate, chopped
1 tsp butter

Mix brownie ingredients and bake according to directions. (Do not overbake, of course!) Cool.

Mix frosting ingredients and spread over cooled brownies.

In small saucepan or microwave, melt glaze ingredients and drizzle over frosted brownies. Refrigerate 15 minutes or until firm.

  • *I skipped the milk in the frosting and used all Irish Cream. I feel this was a good choice!
  • The presentation on the photo is pretty lame because I realized after I'd made about two rows of squizzles that the chocolate probably should've cooled a bit before I held it in my bare hand.

1 comment:

Margaret Mary said...

It's possible this would also work well with amaretto.