Irish Cream Dream

Yeah, my brownie kick is about over....for now anyway! I have other things on my mind so brownies are going to probably take a back seat for a little while! But I have one more to share.

Irish Cream Brownies. I have all this Irish Cream Liquor and since I didn't use it to make a cheesecake or liquor soaked cake over the holidays, I needed to use it in something.....besides a shot glass. ;o)

This is another Cooking Light recipe so it won't break your calorie or WW points bank! It turned out really fudgy and you could detect the flavor of the Irish Cream in the brownie. Was it my favorite? No. The Mocha Toffee Brownie was my very favorite, but it was good and they all disappeared before noon in the office (which is a good indication of a good recipe!).

Irish Cream Brownies

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 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 1 1/2 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 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Makes 16 servings.

Per Serving: Calories: 145, Fat: 4.9g, Fiber: 1.1g

WW Points: 3