Irish Cream Topped Butterscotch Brownie Dessert Recipes

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IRISH CREAM BROWNIES



Irish Cream Brownies image

These brownies look impressive, but are very easy to make. You may substitute Kahlua® for Irish Cream, if desired. They always disappear quickly at potlucks!

Provided by Kimberly Kotz Walls

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h20m

Yield 24

Number Of Ingredients 11

1 (20 ounce) package brownie mix
½ cup Irish cream liqueur
½ cup vegetable oil
2 eggs
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
½ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup toffee baking bits (such as Heath Bits 'O Brickle®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
  • Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
  • Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

Nutrition Facts : Calories 276 calories, Carbohydrate 34.4 g, Cholesterol 29.8 mg, Fat 14.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 129.7 mg, Sugar 13 g

IRISH CREAM BROWNIES



Irish Cream Brownies image

I found this recipe in the local newspaper. They look so fantastic, you won't be able to resist them!

Provided by JenSmith

Categories     Dessert

Time 45m

Yield 1 13x9-inch pan, 12-16 serving(s)

Number Of Ingredients 8

1 (21 1/2 ounce) box brownie mix (I like Duncan Hines)
1/2 cup irish cream
1/2 cup oil
2 eggs
1/2 cup butter, softened
2 cups powdered sugar
1/4 cup irish cream
1 ounce semi-sweet chocolate chips (or 1 ounce square chocolate with 1 tsp butter)

Steps:

  • Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
  • In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
  • For Frosting:.
  • In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
  • For Glaze:.
  • In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
  • Drizzle glaze over frosted brownies.

IRISH CREAM BROWNIE DESSERT



Irish Cream Brownie Dessert image

Make and share this Irish Cream Brownie Dessert recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 51m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 1/4 ounce) package fudge brownie mix
1/4 cup oil
2 tablespoons bailey irish cream
2 eggs
1 (8 ounce) carton whipping cream
1/4 cup milk
4 1/2 tablespoons instant vanilla pudding mix (Jello)
3 tablespoons bailey irish cream
1 (1 1/2-2 7/8 ounce) chocolate-covered english toffee bars, crushed (Skor)

Steps:

  • Grease the bottom of an 8-inch square baking pan (not the sides).
  • In a mixing bowl, add the brownie mix, oil, 2 tablespoons Bailey's Irish Cream and eggs.
  • Stir until blended.
  • Spread batter into prepared pan.
  • Bake at 350 degrees for 23-26 minutes or until wooden pick comes out clean.
  • Cool completely.
  • In another mixing bowl, add the whipping cream, milk, pudding mix and 3 tablespoons Bailey's Irish Cream.
  • With an electric mixer, beat at high speed for 4-6 minutes or until soft peaks form.
  • Spread mixture over the cooled brownie layer.
  • Sprinkle with crushed candy bar.
  • Cover and refrigerate 3-4 hours before serving.

Nutrition Facts : Calories 367.6, Fat 24.8, SaturatedFat 9.8, Cholesterol 95.4, Sodium 153.5, Carbohydrate 32.7, Fiber 0.1, Sugar 21.1, Protein 4.3

IRISH CREAM BROWNIE DESSERT



Irish Cream Brownie Dessert image

For a fitting ending to a St. Patrick´s Day celebration, serve fudgy brownies with a creamy liqueur-scented topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 13

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil
1/4 cup powdered sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped

Steps:

  • Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
  • Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
  • Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 22 g, TransFat 0 g

IRISH CREAM-TOPPED BUTTERSCOTCH BROWNIE DESSERT



Irish Cream-Topped Butterscotch Brownie Dessert image

The original recipe was Pillsbury's "Irish Cream-Topped Brownie Dessert". I added Butterscotch Chips. This recipe was inspired by my favorite shot. Have you ever had Buttery-Nipple? This recipe takes the Buttery-Nipple shot one step further and adds chocolate. It doesn't get better than that. Enjoy!

Provided by Liz Owen

Categories     Other Desserts

Time 40m

Number Of Ingredients 11

1 box 10.25 oz fudge brownie mix
1/4 c vegetable oil
2 Tbsp irish cream liqueur
1/4 c butterscotch chips
2 eggs
IRISH CREAM TOPPING
1 c heavy whipping cream
1/4 c milk
1/4 c vanilla instant pudding - 1/2 of 3.4 oz box
3 Tbsp irish cream liqueur
1.4 oz chocolate-covered toffee candy, crushed

Steps:

  • 1. 1. Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, butterscotch chips, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
  • 2. 2. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3. 3. In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.
  • 4. Note: To double this recipe I used a Family size Fudge Brownie mix in a 13" x 9" pan. I used two extra large eggs and 2/3 cup of vegetable oil, 6 tablespoons Irish cream liqueur and ¼ cup of milk, 1 box of vanilla instant pudding and ½ cup of butterscotch chips. Baked at 350 for 27 min. Cool for 2 hours. Then I doubled all the ingredients when making the Irish Cream Topping. Serves 18. Enjoy!!

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