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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 23.8g
  • Fiber: 1.1g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 93mg
  • Calcium: 8mg

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

  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.
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.

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