Irish Cream Brownie Dessert

 

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

• 1 Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
• 2 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.
• 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
• 4 Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.