Friday, March 20, 2009
Irish Cream Brownies
4 oz. semisweet baking chocolate, coarsely chopped
1/2 c. butter
1/2 c. sugar
1/4 c. Irish Cream
1 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Irish Cream Frosting (recipe follows)
Preheat oven to 350F. Grease 8 inch square baking pan. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk in Irish Cream. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan.
Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Yield: 16 brownies
Irish Cream Frosting:
1/4 c. (2 oz.) cream cheese, softened
2 tbsp. butter or margarine, softened
2 tbsp. Irish Cream
1-1/2 c. powdered sugar
Beat cream cheese and butter in small bowl with electric mixer at medium speed until smooth. Beat in Irish Cream. Gradually beat in powdered sugar until smooth.
* For fun, I tried a variation. I used a box of Betty Crocker Brownie Mix and substituted the 1/4 cup of water with a 1.4 cup of Irish Cream. Baked the brownies according to the directions on the box. Once cooled, I cut the brownies into squares, placed on a plate, topped with ice cream and drizzled with Hershey's Chocolate Syrup.