Frosted Irish Cream Brownies

Whether you're a little Irish, a lotta Irish, or not really Irish at all, most Americans love to celebrate the most recognizable Irish holiday of the year ~ Saint Patrick's Day of course!  You can whoop it up in public this Saturday, bedecked in shamrocks in a sea of green while bellying up to the bar for another pint of Guinness, or you can tuck into a plate of these yummy, Bailey's-infused brownies at home.  {Or, you can do both}.

I first made these brownies last spring, and I had to make several batches in a weeks' time to satisfy friend-and coworker-demand.  These brownies call for a 13x9-inch pan, and while I am a hard-core 8x8-inch pan devotee when it comes to brownies {to turn out the thickest, chocolatey-est, moistest brownies possible, of course}, a 13x9 inch pan is actually perfect for this recipe.  The sweet layer of spiked frosting on top makes these brownies just as thick and yummy as their traditionally-baked 8x8-inch-pan counterparts.  And, with this much sweetness and flavor going on, using an 8x8-inch pan with this recipe would yield brownies that just might be a little too much of a good thing {with inches of frosting atop each brownie}.

Creamy Bailey's in both the brownie batter and the frosting makes for an irresistibly delicious sweet with just enough of an Irish kick.  {Here is the link to the original recipe, courtesy of Betty Crocker}.

Frosted Irish Cream Brownies

Ingredients ~ Brownies

1       pkg. fudge brownie mix {1 lb 3.8 oz}

1/2    cup vegetable oil

1/4    cup Irish cream liqueur {like Bailey's}

2       eggs

Ingredients ~ Frosting

1/2    cup butter or margarine, softened

2       cups powdered sugar

2       Tbsp Irish cream liqueur

1/2     tsp vanilla extract

2-3    tsp milk

Ingredients ~ Drizzle

1        ounce semi-sweet chocolate, chopped {or chocolate chips}

1        teaspoon butter or margarine {or vegetable oil}

Directions

Heat oven to 350 degrees F.  Grease bottom only of 13x9-inch pan.  In a large bowl, combine all brownie ingredients; beat 50 strokes with spoon.  Spread in greased pan.

Bake for 25 to 30 minutes, or until brownies are set and begin to pull away from sides of pan.  DO NOT OVERBAKE.  Cool 45 minutes or until completely cooled.

Beat 1/2 cup 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.

Place drizzle ingredients in a small microwave-safe bowl.  {I melted chocolate by itself and added vegetable oil after to make it thin enough to drizzle}.  Microwave on HIGH for 30 seconds; stir until melted and smooth.  Drizzle over frosted brownies.  Refrigerate 30 minutes or until firm.  Cut into bars.

Yields 24 brownies {cut 6 rows x 4 rows}

Enjoy!

xoxo

Bean