IRISH COFFEE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
- Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
- Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.
IRISH WHISKEY BROWNIES
Betty Crocker™ Supreme original brownies are made with toffee bits and frosted with chocolate and whiskey icing for a sweet way to celebrate St. Patrick's Day.
Provided by By Bree Hester
Categories Dessert
Time 3h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
- Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 25 g, TransFat 0 g
BAILEY'S IRISH CREAM BROWNIES
This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!
Provided by Chris Dufreche
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g
IRISH WHISKEY BROWNIES WITH STICKY TOFFEE & THICK CREAM
I'm so glad I discovered the New Celtic Cookbook by Kathleen Sloan-McIntosh and Ted McIntosh! With St. Patrick's Day fast approaching, this is the perfect recipe! The author says to try the sauce with warmed bananas and ice cream as well.
Provided by Whisper
Categories Bar Cookie
Time 55m
Yield 1 pan
Number Of Ingredients 14
Steps:
- Lightly butter a 9-inch square pan.
- Preheat oven to 350°F.
- Place the whiskey in a small saucepan and bring to a boil over high heat.
- Remove from the heat as soon as it has come to a boil and add the chocolate chips, stirring to melt them completely.
- In the bowl of an electric mixer (or by hand), cream together the sugar and butter until smooth.
- Add the eggs and continue to blend ingredients together well.
- Sift together the flour, cocoa, baking powder and salt, and add gradually to the egg mixture.
- Add the whiskey and chocolate mixture and beat at low speed just until combined.
- Scrape the batter into the prepared pan and smooth over the surface.
- Bake for exactly 25 minutes.
- Cool in the pan.
- For the sauce, combine all the ingredients in a medium-sized saucepan and bring to a boil over medium heat, stirring all the while, until thick.
- Reduce heat to a simmer and cook, stirring frequently, for 6-7 minutes or until the mixture has reduced and is quite thick.
- Keep warm; set to one side.
- To serve:.
- Place a brownie on a dessert plate, drizzle with the warm sticky toffee sauce, top with whipped cream or ice cream and drizzle again with the sauce.
- Serve immediately.
Nutrition Facts : Calories 8491.4, Fat 547.4, SaturatedFat 338, Cholesterol 2164.3, Sodium 3387.5, Carbohydrate 849.8, Fiber 21.8, Sugar 649.3, Protein 63.4
IRISH COFFEE BROWNIES
Make and share this Irish Coffee Brownies recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 18
Steps:
- Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
- Remove from heat.
- Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
- Stir together flour, baking powder, and baking soda in a bowl; set aside.
- Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
- Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
- Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
- Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack.
- Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
- Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
- If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
Nutrition Facts : Calories 150.2, Fat 6.7, SaturatedFat 3, Cholesterol 22.6, Sodium 53.1, Carbohydrate 20.9, Fiber 0.8, Sugar 15.3, Protein 1.9
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