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Irish Crème Brownies

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1 1-pound, 3.8-ounce fudge brownie mix (a box that makes a 9x13-inch pan of brownies)

1/2 cup oil

1/4 cup Baileys Irish Crème Liquor

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2 eggs

Frosting:

1/2 cup butter or margarine (softened)

2 cups powdered sugar

2 Tablespoons Baileys Irish Crème Liquor

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Food coloring, optional

Heat oven to 350 degrees. Grease and flour the bottom and sides of a 9x13-inch baking pan.

In a large bowl combine the brownie mix, oil, 1/4 cup Baileys Irish Crème and eggs. Mix well. Spread into prepared pan. Bake for 24 to 30 minutes. Do not overbake or the brownies will start to harden and stick to the pan. Set aside and let cool for at least 45 minutes.

For the frosting: Beat the 1/2 cup butter until light and fluffy. Add the powdered sugar, 2 tablespoons Baileys Irish Crème, vanilla and one teaspoon of milk. Mix well. If necessary, add additional milk to get the frosting to a consistency that it is easy to spread. If making the brownies for a holiday event (such as Easter) add food coloring. Spread the frosting on the cooled brownies. Cut, serve and enjoy!

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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