Irish Cream Brownie Dessert

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

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( 6 Ratings)

6 Ratings

5 Stars 33%

4 Stars 17%

3 Stars 33%

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Prep Time 10 min
Total Time 60 min
Servings 8

Ingredients

Brownies

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

Topping

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

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Directions

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.