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| 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!"
Ingredients :
- 2 (19.8 ounce) packages fudge brownie mix (such as Duncan Hines®)
- 1 cup Irish cream liqueur (such as Baileys®)
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup unsalted butter, softened
- 5 tablespoons Irish cream liqueur (such as Baileys®)
- 4 cups confectioners' sugar
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 1H10M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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