LUCK O' THE IRISH BROWNIE
This decadent dessert is perfect for a St. Patrick's day celebration full of green!
Provided by Cher
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
- Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
- To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
- In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Nutrition Facts : Calories 744.1 calories, Carbohydrate 98.1 g, Cholesterol 82.3 mg, Fat 40.3 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 17.9 g, Sodium 294.3 mg, Sugar 85.2 g
BAILEY'S IRISH CREAM BROWNIES
This is a family recipe that I have been serving as a party dessert for years. They are gooey, super-sweet, and addictive. If you're a sweet-tooth like me, this recipe is for you! Serve these at your next party or hoard them all for yourself!
Provided by Chris Dufreche
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
- Spread the batter into the prepared jelly roll pan.
- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 50 g, Cholesterol 28.7 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 118.4 mg, Sugar 20.9 g
IRISH CREAM BROWNIES
I found this recipe in the local newspaper. They look so fantastic, you won't be able to resist them!
Provided by JenSmith
Categories Dessert
Time 45m
Yield 1 13x9-inch pan, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F; grease the bottom of a 13x9-inch pan.
- In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely.
- For Frosting:.
- In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies.
- For Glaze:.
- In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally.
- Drizzle glaze over frosted brownies.
IRISH CREAM BROWNIES
These brownies look impressive, but are very easy to make. You may substitute Kahlua® for Irish Cream, if desired. They always disappear quickly at potlucks!
Provided by Kimberly Kotz Walls
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
- Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
- Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.
Nutrition Facts : Calories 276 calories, Carbohydrate 34.4 g, Cholesterol 29.8 mg, Fat 14.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 129.7 mg, Sugar 13 g
IRISH COFFEE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
- Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
- Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.
FUDGY LAYERED IRISH MOCHA BROWNIES
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.
Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
BAILEY'S IRISH CREAM BROWNIES
I found this recipe several years ago but I don't remember where I got it from. These are really yummy brownies. Time does not include the cooling time.
Provided by lazyme
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt unsweetened chocolate with butter in microwave and mix well.
- Cool.
- Beat sugar and eggs together in mixing bowl.
- Add Bailey's Irish Cream and cooled chocolate mixture.
- Mix well.
- Stir in flour, salt and chocolate chips.
- Pour into greased and floured 8-inch square baking pan.
- Bake at 325ºF for approximately 20 minutes (test with wooden pick).
- Cool completely (about 1 1/2 hours).
- Pierce brownies with a wooden pick randomly.
- Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
- Frosting:.
- In mixing bowl, combine liqueurs and butter.
- Mix well.
- Gradually add confectioners' sugar and beat until spreading consistency.
- Frost cooled brownies.
IRISH MINT BROWNIES
I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. -Lori Risdal, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.
Nutrition Facts : Calories 274 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
IRISH CREAM BROWNIE DESSERT
For a fitting ending to a St. Patrick´s Day celebration, serve fudgy brownies with a creamy liqueur-scented topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
- 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.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
- Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.
Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 22 g, TransFat 0 g
IRISH CREAM BROWNIE TRIFLES
I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!
Provided by Christina Lane
Categories dessert
Time 4h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
- For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
- Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
- Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.
IRISH BROWNIES
These super rich amazing brownies are adapted from a recipe from O'Conaills - an irish chocolatier. I received the chocolate from a friend, I don't think you can purchase it in the states. So use a good quality chocolate. I put the original irish ingredients in parentheses after the converted version.
Provided by MA HIKER
Categories Dessert
Time 50m
Yield 1 brownie, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. (180 ) and grease 9 by 13 inch baking pan.
- Sift together the flour and cocoa, set aside.
- Melt the butter until liquid.
- In large bowl, whisk together the sugar and eggs to a pale cream color.
- Stir in the sifted dry ingredients until mixed.
- Add the melted butter and gently stir inches.
- Add the chocolate chips and fold inches.
- Turn into the baking pan, smooth surface and bake 32 minutes. (original recipe says 35-45 minutes, I always underbake a bit to get that moist fudgy texture).
- Let cool and cut into squares.
- Enjoy!
Nutrition Facts : Calories 197.9, Fat 9.8, SaturatedFat 5.9, Cholesterol 43.6, Sodium 77.8, Carbohydrate 28.4, Fiber 1.4, Sugar 22.8, Protein 2.1
IRISH BROWNIES WITH IRISH CREAM FROSTING
Based on a recipe from my Treasury of Home Baking cookbook. Cook time doesn't include the 1 hour chill time.
Provided by mersaydees
Categories Dessert
Time 1h20m
Yield 16 brownies
Number Of Ingredients 12
Steps:
- BROWNIES:.
- Preheat oven to 350°F.
- Prepare an 8-inch square baking pan by greasing it.
- Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
- Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
- Spread batter evenly in prepared pan.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
- FROSTING:
- Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
- Spread over cooled brownies.
- Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Nutrition Facts : Calories 215.5, Fat 11.2, SaturatedFat 6.7, Cholesterol 46.3, Sodium 132.7, Carbohydrate 28.2, Fiber 0.6, Sugar 21.3, Protein 2.2
IRISH COFFEE BROWNIES
Make and share this Irish Coffee Brownies recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 18
Steps:
- Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
- Remove from heat.
- Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
- Stir together flour, baking powder, and baking soda in a bowl; set aside.
- Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
- Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
- Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
- Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack.
- Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
- Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
- If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
Nutrition Facts : Calories 150.2, Fat 6.7, SaturatedFat 3, Cholesterol 22.6, Sodium 53.1, Carbohydrate 20.9, Fiber 0.8, Sugar 15.3, Protein 1.9
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