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Irish Cream Brownies

Irish Cream Brownies
Howard L. Puckett
Yield

16 servings (serving size: 1 brownie)

Flavor homemade chocolate brownies with Bailey's Irish Cream for a spiked, fudgy dessert that's got out-of-this-world flavor.

Ingredients

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup egg substitute
  • 1/4 cup Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • Cooking spray

Nutrition Information

  • calories 145
  • caloriesfromfat 30 %
  • fat 4.9 g
  • satfat 3 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 2.5 g
  • carbohydrate 23.8 g
  • fiber 1.1 g
  • cholesterol 8 mg
  • iron 0.9 mg
  • sodium 93 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

  3. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Cook's Notes

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.