Irishcreambrowniedessert 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:

• 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:

• 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:

• 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.

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:

• 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:

• Grease the bottom of an 8-inch square baking pan (not the sides).
• In a mixing bowl, add the brownie mix, oil, 2 tablespoons Bailey's Irish Cream and eggs.
• Stir until blended.
• Spread batter into prepared pan.
• Bake at 350 degrees for 23-26 minutes or until wooden pick comes out clean.
• Cool completely.
• In another mixing bowl, add the whipping cream, milk, pudding mix and 3 tablespoons Bailey's Irish Cream.
• With an electric mixer, beat at high speed for 4-6 minutes or until soft peaks form.
• Spread mixture over the cooled brownie layer.
• Sprinkle with crushed candy bar.
• Cover and refrigerate 3-4 hours before serving.