Frosted Irish Cream Brownies

 

1

(1 lb. 3.8-oz.) pkg. fudge brownie mix

1/2

cup oil

1/4

cup Irish cream liqueur

2

eggs

1/2

cup butter or margarine, softened

2

cups powdered sugar

2

tablespoons Irish cream liqueur

1/2

teaspoon vanilla

2

to 3 teaspoons milk

1

oz. semisweet chocolate, chopped

1

teaspoon butter or margarine

• 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
• 2 Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
• 3 Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
• 4 Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.