Irish Brownies Recipes transcribed or provided by Uncorked.org |
| IRISH BROWNIES 4 squares (1 oz each) semisweet baking chocolate 1/2 cup butter or margarine 1/2 cup sugar 2 large eggs 1/4 cup Irish cream liqueur 1 cup all-purpose flour 1/2 teaspoon baking powder Irish Cream Frosting (recipe follows) Preheat oven to 350F. Melt chocolate and butter in medium, heavy saucepan over low heat, stirring constantly. Stir in sugar. Beat in eggs one at a time with ire whisk. Whisk in Irish cream. Whisk combined flour and baking powder until just blended. Spread batter evenly into greased 8-inch square baking pan. Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely before frosting. Spread Irish Cream Frosting over cooled brownies. Chill at least 1 hour until frosting is set. IRISH CREAM FROSTING 1/4 cup cream cheese, softened 2 tablespoons butter or margarine, softened 2 tablespoons Irish cream liqueur (or more, depending on your taste ;-) ) 1 1/2 cups powdered sugar Beat cream cheese and butter in small bowl with electric mixer until smooth. Beat in Irish cream. Gradually beat in powdered sugar until smooth. Makes about 2/3 cup. Lyn notes: These are very rich brownies. They usually come out a little bit dry for my taste, but still go very well with the frosting (which makes the whole recipe.) I also use more then just 2 tbsp of Irish cream in the frosting, and of course I can never wait until the brownies are chilled before frosting/eating. :) Does anyone ever follow those rules? |