Baileys Irish Cream Brownies Recipes

Steps:

• 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.

Steps:

• Melt unsweetened chocolate with butter in microwave and mix well.
• Cool.
• Beat sugar and eggs together in mixing bowl.
• Add Bailey's Irish Cream and cooled chocolate mixture.
• Mix well.
• Stir in flour, salt and chocolate chips.
• Pour into greased and floured 8-inch square baking pan.
• Bake at 325ºF for approximately 20 minutes (test with wooden pick).
• Cool completely (about 1 1/2 hours).
• Pierce brownies with a wooden pick randomly.
• Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
• Frosting:.
• In mixing bowl, combine liqueurs and butter.
• Mix well.
• Gradually add confectioners' sugar and beat until spreading consistency.
• Frost cooled brownies.

Steps:

• Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
• In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
• For Frosting:.
• In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
• For Glaze:.
• In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
• Drizzle glaze over frosted brownies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
• Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
• Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

Steps:

• Prepare brownies according to package directions or your favorite recipe directions. Cool completely.
• Beat butter on medium speed until fluffy. Add Bailey's Irish Cream and mix well.
• Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy.
• Spread over brownies and refrigerate while making the Bailey's Ganache.
• Combine Bailey's Irish Cream and heavy cream in a sauce pan over medium high heat. Bring just to a boil and immediately pour over chocolate chips. Let sit 5 minutes without stirring.
• Whisk until smooth and spread over frosted brownies. Let sit at room temperature about 30 minutes. Refrigerate until set.