IRISH CREAM-TOPPED BUTTERSCOTCH BROWNIE DESSERT

Irish Cream-Topped Butterscotch Brownie Dessert image

Provided by Liz Owen

Time 40m

Number Of Ingredients 11

1 box 10.25 oz fudge brownie mix
1/4 c vegetable oil
2 Tbsp irish cream liqueur
1/4 c butterscotch chips
2 eggs
IRISH CREAM TOPPING
1 c heavy whipping cream
1/4 c milk
1/4 c vanilla instant pudding - 1/2 of 3.4 oz box
3 Tbsp irish cream liqueur
1.4 oz chocolate-covered toffee candy, crushed

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!!