Baileys Brownies Food

BAILEY'S IRISH CREAM BROWNIES

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.

BAILEY'S BROWNIES

Steps:

• Heat oven to 350 degrees. Grease bottom only of a 12/9 inch pan.
• BROWNIES: In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs. Beat 50 strokes with spoon. Spread into greased pan.
• Bake at 350 degrees for 28 to 30 minutes or until set. Do not over bake. Cool one hour or until completely cooled.
• FROSTING: In a small bowl beat 1/2 cup butter until light and fluffy. Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency. Spread over cooled brownies.

BAILEY'S IRISH CREAM BROWNIES

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.

BAILEY'S BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
• Bake and cool as directed.
• Prepare pudding mix as directed using the above 2 cups of milk.
• Once the brownies are cool, cut them into small 1 inch squares.
• Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
• Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
• Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
• Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
• Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
• Sprinkle with reserved 1 Tablespoon of toffee bits.
• Cover and refrigerate at least 4 hours or overnight before serving.
• Best when made the night before, then all the flavors have a chance to sit and meld together.
• Cover and refrigerate any remaining trifle, if there is any left!

IRISH CREAM BROWNIES

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.

BAILEYS IRISH CREAM CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl combine cream cheese, sugar, egg, Baileys, flour, egg and vanilla extract and beat until smooth.
• In a double boiler melt chocolate and butter stirring until well mixed.
• For the brownie batter beat together sugar and eggs with an electric hand mixer using medium-high speed in a large bowl until smooth and creamy, about 3 minutes. Mix in melted chocolate, vanilla, flour salt and Baileys using the electric hand mixer low speed on low speed until combined. A few lumps are fine.
• Line an 8x8 in baking pan with parchment paper or spray with cooking spray. Pour about 2/3s of the brownie mixture into the pan, smoothing it out into an even layer. Spread the cheesecake mixture over this and then top with the remaining brownie batter. You may have spots where the cheesecake layer isn't completely covered, this is fine. Use a knife to create a swirl pattern if desired.
• Bake the brownies for 40 minutes. Remove from the oven and allow to fully cool on a rack. Remove brownies from the pan and cut into 16 squares.