Frosted Irish Cream Brownies Recipe

Prep Time: 15 min / Total Time: 2 hr / Servings: 48

Ingredients:

Brownies:

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup irish cream liqueur
• 2 eggs

Frosting:

• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk

Glaze:

• 1 oz. semisweet chocolate, chopped
• 1 teaspoon butter or margarine

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350 degrees F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut in bars.

Expert Tips:

Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Nutrition Information:

1 Serving (1 Bar)

• Calories 115
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 2g,
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 16g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Hazelnut Blondies

Makes: 16 blondies / Prep: 10 minutes / Bake: at 325 degrees F for 40 minutes / Microwave: 30 seconds

Ingredients:

• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1 cup packed light-brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons hazelnut liqueur (such as Frangelico)
• 2 cups all-purpose flour
• 1 cup hazelnuts, chopped
• 1/2 teaspoon salt
• 1 ounce white chocolate

Directions:

1. Heat oven to 325 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat butter and sugar together until completely smooth. Next, beat in egg, vanilla extract and hazelnut liqueur. On low speed, stir in flour, hazelnuts and salt. Press evenly into bottom of prepared baking pan.
3. Bake at 325 degrees F for 35 to 40 minutes or until center is firm to the touch. Cool completely on a wire rack.
4. Place white chocolate in a small plastic food storage bag. Leave top open and microwave for 30 seconds. Press to soften. Snip off one corner of bag and drizzle chocolate over blondies. Cut into 16 squares.