IRISH CREAM BROWNIE DESSERT

Irish Cream Brownie Dessert image

For a fitting ending to a St. Patrick´s Day celebration, serve fudgy brownies with a creamy liqueur-scented topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil
1/4 cup powdered sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped

Steps:

Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 22 g, TransFat 0 g

*** Explore more Irish Cream Brownie Dessert Recipes »

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