Frosted Irish Cream Brownies

Let creamy liqueur turn packaged brownie mix into sophisticated treats with semisweet chocolate glaze.

Frosted Irish Cream Brownies



  • 1 (19.8 ounce) package fudge brownie mix
  • 1/2 cup vegetable oil
  • 1/4 cup Irish cream liqueur
  • 2 eggs


  • 1/2 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 2 tablespoons Irish cream liqueur
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk


  • 1 ounce semisweet chocolate, chopped
  • 1 teaspoon butter or margarine


  1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan.
  2. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
  3. Bake at 350 degrees F for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVER-BAKE.
  4. Cool for 45 minutes or until completely cooled.
  5. Beat 1/2 cup butter in small bowl until light and fluffy.
  6. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
  7. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies.
  8. Refrigerate for 30 minutes or until firm.
  9. Cut into bars.

Nutrition Information: 1 Serving (1 Bar) Calories 115 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g, Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 13g), Protein 1g

Exchanges: 1 Other Carbohydrate; 1 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker