What do ya know? Another challenge! I'm the queen of cooking challenges.
This one holds a special place in my heart though. Why?
Because. There's alcohol involved. Every month.
Cooking and/or baking with alcohol, that is. It's called Spiked! Recipe Challenge. Can a challenge get any better than this?
This month our theme was Irish Cream liqueur. When I think of Irish Cream liqueur, I immediately think of Bailey's. I found a pack of mini Bailey's at Target and had to buy them awhile back, so this was the perfect recipe to use them on. Besides sipping on the rest of course.
Frosted Irish Cream Brownies
slightly adapted from Betty Crocker
- 1 package (1 lb 3.5 oz) fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup Irish Cream liqueur (Bailey's)
- 2 eggs
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 2 tablespoons Irish Cream liqueur (Bailey's)
- 1/2 teaspoon vanilla
- 2-3 teaspoons milk
- 1 oz semisweet chocolate chips
- 1 teaspoon butter
- 1/2 teaspoon Irish Cream liqueur (Bailey's)
Bake at 350 degrees for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan (bake for minimum time and then check on them). DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
For frosting, beat butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
Place glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.
PJ didn't enjoy them much because he doesn't like coffee-flavored things, including Bailey's. He cray cray. I loved them!!! More for me.
Go sign up and learn the rules ASAP!
Hope there's some alcohol left over for drinking!! :) Do I sound like an alky yet?
Peace, and bacon grease!