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Irish Cream-Topped Brownie Dessert Recipe

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This recipe for Irish Cream-Topped Brownie Dessert, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Brownie Base:
1 box (10.25 oz) of fudge brownie mix
1/4 cup of vegetable
2 tbsp. of Irish cream liqueur
2 eggs





Irish Cream Topping:
1 carton (8 oz.) of whipping (heavy) cream (1 cup)
1/4 cup of milk
1/4 cup of vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3 tbsp. of Irish cream liqueur
1 bar (1.4 oz) of chocolate-covered toffee candy, crushed

Directions:
Directions:
Heat oven to 350F. Grease bottom only of a 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tbsp. of liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
Bake 23-26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat whipping cream, milk, pudding mix and 3 tbsps. of liqueur with electric mixer on high speed 4-6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.

Number Of Servings:
Number Of Servings:
9

 

 

 

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