Tuesday, May 7, 2013

Tasty Tuesday: Bailey's Irish Cream Brownies

Cooking Corner

Bailey's Irish Cream Brownies

  • 2 (19.8 ounce) packages fudge brownie mix
  • 2 (19.8 ounce) packages fudge brownie mix
  • 1 cup Irish cream liqueur (such as Baileys®)
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup unsalted butter, softened
  • 5 tablespoons Irish cream liqueur (such as Baileys®)
  • 4 cups confectioners' sugar


- Preheat oven to 350 degrees F (175 degrees C).
- Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
- Spread the batter into the prepared jelly roll pan.
- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
- Remove pan from oven and allow to cool completely.
- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

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