Posts Tagged ‘chocolate’

In honor of St. Patrick’s day and Patrick’s birthday, I made Frosted Irish Cream Brownies yesterday. Why not today? Because his party was last night, and because I’ll be in Jackson MS by this evening.

The best part about this recipe? The Irish Cream. Duh! We normally have Bailey’s on the liqueur shelf, but O’Dowd’s isn’t so hard on your wallet and since we’re just cooking with it, it’ll have to do. I may have had a shot or two though. 😉

It’s super easy, and tastes amazing.

Mix together brownie mix, oil, Irish Cream liqueur and eggs

Pour into a greased pan. I used parchment paper so that I could turn it out easily to make it a cake.

My little (tasting) helpers

Bake at 350 for 28-30 minutes or until set and it pulls away from the sides of the pan like this

and this

Let cool for 45 minutes

For brownies just leave it in the pan to frost. If you’re making a cake, flip it onto an upside down, foil lined cookie sheet.

Now for the frosting! (the best part)

Beat butter until light and fluffy. It’s done when you can scream “IT’S SO FLUFFY!! I’M GOING TO DIE!!”

Add powdered sugar, irish cream liqueur(yes, more!), vanilla and milk. Beat until spreadable.

Aaaand spread over the top of your cake(or brownies)

You know you’re in heaven when the frosting is as thick as the cake

Drizzle with melted butter and semisweet baking chocolate.(mixed together, of course)

My finished product.

Detailing done by Esther Condit

So there it is! Happy St. Patrick’s day!

Here’s a virtual pinch for all of you who aren’t wearing green today. *PINCH*

And there’s the recipe below, because you know you can’t resist such goodness.

Also, a couple of photos from Packman’s party

I can’t believe my little man is 11 yrs old.

As promised…

Frosted Irish Cream Brownies
48 brownies
Prep time: 15 mins
Total: 2 hrs

Brownie Base:
1 box fudge brownie mix(1lb. 3.8oz.)
1/2 c. Vegetable Oil
1/4 c. Irish Cream Liqueur
2 eggs

Frosting
1/2 c. butter or margarine, softened
2 c. powdered sugar
2 Tbs Irish Cream liqueur
1/2 tsp vanilla
2-3 tsp milk

Glaze
1 oz. semisweet baking chocolate
1 tsp butter or margarine

Heat oven to 350°F. Grease bottom only of 13×9 in pan with shortening. In Medium bowl, stir brownie mix, oil, 1/4 cup liqueur and the eggs with spoon until well blended. Spread batter in pan.

Bake at 350°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.

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.

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 into bars.

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