Irish Brownies With Irish Cream Frosting Recipes

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:

• BROWNIES:.
• Preheat oven to 350°F.
• Prepare an 8-inch square baking pan by greasing it.
• Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
• 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 toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
• FROSTING:
• Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
• Spread over cooled brownies.
• Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.

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:

• 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:

• Preheat oven to 350 degrees F. (180 ) and grease 9 by 13 inch baking pan.
• Sift together the flour and cocoa, set aside.
• Melt the butter until liquid.
• In large bowl, whisk together the sugar and eggs to a pale cream color.
• Stir in the sifted dry ingredients until mixed.
• Add the melted butter and gently stir inches.
• Add the chocolate chips and fold inches.
• Turn into the baking pan, smooth surface and bake 32 minutes. (original recipe says 35-45 minutes, I always underbake a bit to get that moist fudgy texture).
• Let cool and cut into squares.
• Enjoy!

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:

• In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Steps:

• Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
• Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
• Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

Steps:

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.