Irish Cream Brownies

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

Yield:

16 servings (serving size: 1 brownie)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

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.

Ann Pittman,

October 2006