Irish Cream Dream

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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

Comments

  1. says

    I’m having a lot of fun with brownies. I’m not sure though that I’m done.

    Love the photo of the brownie on top of the glass of milk! I need to try and be more creative with my photos! They’re borrrrrrrring!
    ~ingrid

  2. says

    Oh man, I love Baileys! Those would go great with the hot chocolate I made a while ago, it had Baileys too. Heh. It, on the other hand, would break your WW points. Way too much cream. :)

  3. says

    Oh wow!! A few years ago, my friend brought me some Irish cream from Ireland and I had no idea what to do with it because I don’t drink it, but I wish I had this brownie recipe back then!

  4. says

    Silly me. I was just using the leftover Bailey’s as coffee creamer. (Not every day, just the ones when it’s under 30* outside). These brownies will be great with my.. my.. ummm coffee. mmmmmmm.
    Val

  5. says

    These look great! I usually make black and tan brownies (with Guinness) for St. Patrick’s Day. I might have to try these instead this year!

  6. says

    Yummy!! I’m saving this recipe since you said you can taste the Irish Cream. I’ve only baked once with Irish Cream and was disappointed that you could barely taste it (an Irish cream cheesecake).

  7. says

    I suppose it's very rich in cream. I'm making this tomorrow. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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