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Bailey's Irish Cream Brownies




Source of Recipe


Lori Chambers


List of Ingredients




Bailey's Irish Cream Brownies


2 (19.8 ounce) packages fudge brownie mix
2 (19.8 ounce) packages fudge brownie mix
1 cup Irish cream liqueur (such as Baileys®)
2/3 cup vegetable oil
2 eggs
1 cup unsalted butter, softened
5 tablespoons Irish cream liqueur (such as Baileys®)
4 cups confectioners' sugar

Recipe




- Preheat oven to 350 degrees F (175 degrees C).

- Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.

- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.

- Spread the batter into the prepared jelly roll pan.

- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.

- Remove pan from oven and allow to cool completely.

- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.

- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.