I have all this Irish Cream Liqueur and since I didn’t use it to make a cheesecake or liqueur soaked cake over the holidays, I felt the need to use it in something besides a shot glass, or at least with a shot glass!
This is another Cooking Light recipe but I adapted it to fit what ingredients I had in my kitchen! It turned out really fudgy and you could detect the flavor of the Irish Cream in the brownie. The nutrition information included is for the ingredients I used in the recipe and they still turned out fairly low in calories for a sinfully delicious chocolate treat!
These should be cut into 16 brownies. If you’re not watching your waistline, feel free to cut them as big as you want, but 16 brownies, is the serving size for a portion controlled serving :).
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semisweet sugar free chocolate chips
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- ¼ cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- Cooking spray
- Preheat oven to 350°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Pin it! Bailey’s Irish Cream Brownies