IRISH CREAM-TOPPED BUTTERSCOTCH BROWNIE DESSERT
The original recipe was Pillsbury's "Irish Cream-Topped Brownie Dessert". I added Butterscotch Chips. This recipe was inspired by my favorite shot. Have you ever had Buttery-Nipple? This recipe takes the Buttery-Nipple shot one step further and adds chocolate. It doesn't get better than that. Enjoy!
Provided by Liz Owen
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. 1. Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, butterscotch chips, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
- 2. 2. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- 3. 3. In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 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.
- 4. Note: To double this recipe I used a Family size Fudge Brownie mix in a 13" x 9" pan. I used two extra large eggs and 2/3 cup of vegetable oil, 6 tablespoons Irish cream liqueur and ¼ cup of milk, 1 box of vanilla instant pudding and ½ cup of butterscotch chips. Baked at 350 for 27 min. Cool for 2 hours. Then I doubled all the ingredients when making the Irish Cream Topping. Serves 18. Enjoy!!
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