Frosted Irish Cream Brownies
Frosted Irish Cream Brownies might be just the American recipe you are searching for. This recipe serves 16. One serving contains 268 calories, 10g of protein, and 4g of fat. For 97 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for st. patrick day. It works best as a dessert, and is done in about 45 minutes. If you have baking soda, semi sweet chocolate chips, skim milk, and a few other ingredients on hand, you can make it. This recipe from Alidas Kitchen has 113 fans. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is good. Users who liked this recipe also liked Frosted Irish Cream Brownies, Frosted Cream Cheese Brownies, and To the max irish cream chocolate cream cheese brownies.
Servings: 16
Ingredients:
1/4 teaspoon baking soda
2 tablespoons butter, softened
1/2 egg substitute (or 4 large eggs)
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon Bailey's Irish Cream
3/4 to 1 cup powdered sugar
1/4 teaspoon salt
1/3 cup semi-sweet chocolate chips
skim milk, as needed
green and white sprinkles (for decorating, optional)
1/2 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
Equipment:
baking pan
microwave
whisk
bowl
oven
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Spray 9-inch square baking pan with cooking spray and set aside.In a medium bowl, whisk together flour, cocoa, baking soda and salt.In a large microwavable bowl, add chocolate chips and butter. Microwave on high in 30-second increments until chocolate and butter melt. Let cool slightly and then add sugar, egg substitute, Irish Cream and vanilla extract, stirring well with a whisk. Microwave on high for 1 minute. Add flour mixture into butter mixture, folding gently until combined. Pour into prepared baking dish and bake for about 15 minutes, or until a toothpick inserted into the center comes out almost clean. (Note: The key to a fudgy brownie is to not overbake). Cool on a wire rack.In a small bowl, beat butter until fluffy. Add powdered sugar, Irish Cream and vanilla extract and beat until blended. Add milk by the teaspoonful, as needed, to achieve desired consistency. Spread, or pipe over, cooled brownies. Decorate with sprinkles, as desired.
Step by step:
1. Preheat oven to 350 degrees. Spray 9-inch square baking pan with cooking spray and set aside.In a medium bowl, whisk together flour, cocoa, baking soda and salt.In a large microwavable bowl, add chocolate chips and butter. Microwave on high in 30-second increments until chocolate and butter melt.
2. Let cool slightly and then add sugar, egg substitute, Irish Cream and vanilla extract, stirring well with a whisk. Microwave on high for 1 minute.
3. Add flour mixture into butter mixture, folding gently until combined.
4. Pour into prepared baking dish and bake for about 15 minutes, or until a toothpick inserted into the center comes out almost clean. (Note: The key to a fudgy brownie is to not overbake). Cool on a wire rack.In a small bowl, beat butter until fluffy.
5. Add powdered sugar, Irish Cream and vanilla extract and beat until blended.
6. Add milk by the teaspoonful, as needed, to achieve desired consistency.
7. Spread, or pipe over, cooled brownies. Decorate with sprinkles, as desired.
Nutrition Information:
covered percent of daily need
