Baileys Irish Cream Brownies

Irish and non-Irish eyes alike will be smiling after just one bite!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesDesserts

Ingredients

Brownies

1boxBetty Crocker Super Moist German Chocolate Cake Mix, 18.25 oz.
3⁄4Cupbutter, melted
1⁄3Cupevaporated milk

Frosting

6Cuppowdered sugar, sifted
3blockbutter, 12 oz.
1⁄2Cupwhole milk
1⁄4CupBaileys Irish Cream
4 1⁄2Teaspoonvanilla extract

Instructions

Brownies

  1. Preheat oven to 350°.
  2. Spray a 9" x 9" square cake pan with non stick coating.
  3. Combine the cake mix, melted butter and evaporated milk.
  4. Mix well and pour the mixture into the prepared cake pan and spread evenly.
  5. Bake for about 20 minutes or until done, do not over bake.
  6. Remove from the oven and cool completely.

Frosting

  1. Combine the powdered sugar and butter together in a mixing bowl with a paddle attachment and beat on high until light and fluffy,
  2. Scrape down the bowl.
  3. On low speed add in the milk, Baileys Irish Cream and vanilla extract and beat until completely incorporated.
  4. Remove from the mixer and store in an air tight container.
  5. If using right away, do not refrigerate; if storing for later, place in the refrigerator for up to 2 weeks.
  6. Spread the frosting over the completely cooled brownies and serve.

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