Irish Cream Brownies
I once ate FIVE Irish Cream Brownies at the Houston Festival, where they were sold at a Foley's Department Store booth. The original was made with Myer's Rum Cream, but I like this version best. I walked away from the festival with a full tummy and a new boyfriend. He didn't last, but this recipe is a keeper!
Ingredients - Makes 16.
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup Bailey's Irish Cream liqueur
(You can use another brand.)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup Bailey's Irish Cream liqueur
(You can use another brand.)
2 ounces unsweetened chocolate, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
Steps
- In a mixing bowl, stir together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar. Add eggs, one at a time and beat until fluffy.
- Add Irish Cream, vanilla, and melted chocolate, combining well.
- Fold in flour mixture and stir until mixed well.
- Stir in chopped nuts.
- Pour into greased 9" x 9" baking pan.
- Bake in preheated 350° F oven for 25-30 minutes. Cool in pan on wire rack. Cut into 2" squares. Makes 16.