Irish Cream Topped Butterscotch Brownie Dessert Recipes

IRISH CREAM BROWNIES

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.

IRISH CREAM BROWNIE DESSERT

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.

IRISH CREAM-TOPPED BUTTERSCOTCH BROWNIE DESSERT

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!!