Irish Cream Brownies
Looking for a festive dessert to top off your St. Patrick’s Day celebration? What we have here is a triple-whole-grain brownie that is perfectly dense and chewy topped with an Irish cream frosting.
To make these tasty treats, we’ve used an Irish cream flavoring syrup. These flavoring syrups come in a variety of flavors and are most often used to flavor Italian cream sodas, coffee, and hot chocolate. But they also do very well in flavoring baked goods.
Be sure to have a glass of milk nearby because these brownies are rich.
Irish Cream Brownies (Non-Alcoholic)6043881Ingredients
For the Brownies
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 3/4 cup butter, melted
- 2 eggs
- 2 tsp. vanilla
- 1/4 cup Irish Cream Flavoring Syrup
- 3/4 cup whole wheat flour
- 1/3 cup oat flour
- 1/4 cup rye flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. salt
For the Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 T Irish Cream Flavoring Syrup
- 1/2 tsp. vanilla
- 2 to 3 T milk
For the Glaze
- 1 oz. semisweet chocolate chips
- 1 tsp. butterInstructions
For the BrowniesPre-heat oven to 350. Grease a 9X13 glass baking pan; set aside.In a kitchen mixer whisk together the sugar, brown sugar, and melted butter. Add the eggs, vanilla, and Irish cream syrup. Blend well. Add flours (you can use all three flours or just all whole wheat if you like), cocoa powder, baking powder, and salt. Stir to combine and spread into prepared pan.Bake for 20-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool.
For the FrostingBeat butter in a small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
For the GlazePlace the glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies.Add sprinkles if desired. Cut into bars.
Brownie recipe adapted from What Megan’s Cooking
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