Irish Whiskey Brownies

Blogger Bree Hester of bakedbree.com bakes Irish Whiskey Brownies with a rich layer of fudge frosting. Don’t save these brownies just for St. Patrick’s Day, they are delicious year-round! Learn to make this recipe with our how-to article.

  • Prep Time 25 min
  • Total Time 3 hr 25 min
  • Servings 32

Brownies

2
boxes Betty Crocker™ Original Supreme Premium brownie mix
1/2
cup water
1/2
cup vegetable oil
2
eggs
1
bag (8 oz) toffee bits

Frosting

3/4
cup butter
1/2
cup unsweetened baking cocoa
1
teaspoon salt
1
tablespoon vanilla
1/2
cup Irish (single-malt) whiskey
5 1/2
cups powdered sugar

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make brownie batter as directed on box, using water, oil, eggs and stirring in toffee bits. Pour into pan. Bake 45 to 55 minutes. Place pan on cooling rack.
  • 2 When brownies come out of oven, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, vanilla and whiskey. Heat to boiling, stirring constantly. Slowly, beat in powdered sugar with whisk. Cook 5 minutes longer.
  • 3 With bamboo skewer or knife, poke holes in brownies. Pour hot frosting over warm brownies; spread over top until smooth. Cool at least 2 hours before cutting. For bars, cut into 8 rows by 4 rows.

Expert Tips

Feel free to replace the toffee bits with chocolate chips.

Try replacing the water in the brownies with Irish whiskey for even more whiskey flavor.