Bailey's Irish Cream Brown Butter Frosted Brownies
Description
Irish or not, you can enjoy these delicious fudgy brownies with a brown butter layer and Bailey's frosting any day of the year.
Ingredients
1 box fudge brownie mix, plus ingredients on back of box
¼ c. hot fudge sauce
1 t. cinnamon
1 stick unsalted butter
⅓ c. Bailey's Irish Cream Original Liqueur or Irish Cream-flavored coffee creamer, which is alcohol-free
2 T. milk or heavy cream
2-3 c. powdered sugar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Gease a 13x9 inch baking pan with cooking spray; set aside.
In a large bowl, prepare brownie batter according to box directions. Stir in the hot fudge sauce and cinnamon into the brownie batter to combine.
Spread the batter into the prepared pan. Bake according to box directions, about 20-23 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake. Cool completely in the pan.
While brownies cool, make frosting. In a small saucepan, melt butter over medium-low heat. Allow butter to melt completely, then carefully watch it during the browning process. Over the next 5-7 minutes, the butter will begin to sizzle, foam and pop, finally turning an amber color. Watch closely to prevent it from burning, until butter is a deep amber color with brown flecks. Remove pan from the heat. Pour into a heat-proof bowl to cool completely.
Once butter has cooled, combine it with the Bailey's liqueur (or coffee creamer), milk (or heavy cream), and powdered sugar, stirring vigorously until a thick yet spreadable frosting is achieved. It should be thicker than a glaze, but something that can be spread rather than poured. Add more powdered sugar, if necessary.
Spread the frosting over the cooled brownies. Allow frosting to set, about 20 minutes or so at room temperature, before cutting into squares. Serve immediately.
20 servings