"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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