Irish Cream Brownie Dessert

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

By Betty Crocker Kitchens

September 14, 2015

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

egg whites or 1/4 cup fat-free cholesterol-free egg product

tablespoons corn syrup

tablespoon light Irish cream liqueur

tablespoon vegetable oil

1/4

cup powdered sugar

tablespoon light Irish cream liqueur

cup frozen (thawed) fat-free whipped topping

tablespoon miniature chocolate chips, chopped

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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.