Frosted Irish Cream Brownies
Yields: 16 brownies
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips
  • ¼ cup butter (I used light butter)
  • 1 cup granulated sugar
  • ½ egg substitute (or 4 large eggs)
  • ¼ cup Bailey's Irish Cream
  • 1 teaspoon vanilla extract
  • Cooking spray
Irish Cream Frosting:
  • 2 tablespoons butter, softened
  • ¾ to 1 cup powdered sugar
  • 1 tablespoon Bailey's Irish Cream
  • ¼ teaspoon vanilla extract
  • skim milk, as needed
  • green and white sprinkles (for decorating, optional)
  1. BROWNIES: Preheat oven to 350 degrees. Spray 9-inch square baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
  3. In a large microwavable bowl, add chocolate chips and butter. Microwave on high in 30-second increments until chocolate and butter melt. Let cool slightly and then add sugar, egg substitute, Irish Cream and vanilla extract, stirring well with a whisk. Microwave on high for 1 minute.
  4. Add flour mixture into butter mixture, folding gently until combined. Pour into prepared baking dish and bake for about 15 minutes, or until a toothpick inserted into the center comes out almost clean. (Note: The key to a fudgy brownie is to not overbake). Cool on a wire rack.
  5. FROSTING: In a small bowl, beat butter until fluffy. Add powdered sugar, Irish Cream and vanilla extract and beat until blended. Add milk by the teaspoonful, as needed, to achieve desired consistency. Spread, or pipe over, cooled brownies. Decorate with sprinkles, as desired.
Recipe by My Site at