Kitchen Runway
Okay, I confess…I own a dessert calendar! I couldn’t help it – I picked up a 2010 Pillsbury Dessert Calendar at Michael’s for a buck last year. Twelve months of recipes and pictures – I just couldn’t resist. It hangs at the office for my coworkers to gawk at on a daily basis. Some find the calendar funny, some find it fitting while others just find it strange & torturous that I would display something so tempting all year long. To each their own I guess…
Miss March was Frosted Irish Cream Brownies and I just had to recreate it for St. Patrick’s Day. I served these brownies with a scoop of vanilla bean ice cream after our corned beef dinner.
Irish Cream Brownie Bites
Recipe slightly adapted from Pillsbury
Ingredients:
Brownies:
1 box of fudge brownie mix
½ C vegetable oil
¼ C Irish cream liqueur (such as Bailey’s)
2 eggs
Frosting:
1 stick of butter, room temperature
2 C powder sugar, sifted
3 Tbs Irish cream liqueur
½ tsp vanilla
1-2 Tbs milk
Directions:
1) Preheat oven to 350º. Generously spray 2 mini cupcake tin with cooking spray. In a large bowl mix together all brownie ingredients with a wooden spoon or rubber spatula. (Do not use a hand mixer – it will make your brownies running, gooey and sloppy in a bad way). Using a mini cookie scoop, scoop batter into tin. (fill about ¾ of the tin to achieve that “cupcake” top on the brownies)
2) Bake for 15 minutes or until tooth pick comes out clean (meaning not wet and gooey) Let sit in pan for a couple of minutes then remove brownies and place on cooling rack.
3) Beat butter until fluffy, add the remaining ingredients. Add either a little more Irish creme liqueur or milk to achieve the desired frosting consistency. Frost brownies when completely cooled.
Enjoy!!
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