I bought a small bottle of Irish Cream to make this Chocolate Chip Irish Cream Pound Cake last week. It was definitely worth it, but only having used 1/2 cup I still had a ton left over. I wanted to find another recipe that called for Irish Cream to make the investment even more justified. I found this one after a quick Internet recipe search and since I already had the other ingredients required I figured it would be the perfect way to use up a little extra Irish Cream by making these for my coworkers.Irish Cream Brownies
Adapted from Cooking Light October 2006
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mini 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 large bowl, stirring with a whisk.
Place the chocolate chips and the butter in a medium 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
Egg Subsitute, Irish Cream,
and vanilla stirring well with a whisk.
Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Pour chocolate mixture into 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. Cut into squares and serve.
