Rating: 4.5 stars 4.4
103 Ratings
  • 5 star values: 64
  • 4 star values: 29
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

These brownies look impressive, but are very easy to make. You may substitute Kahlua® for Irish Cream, if desired. They always disappear quickly at potlucks!

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
24
Yield:
24 brownies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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  • Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.

  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.

  • Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.

  • Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

Nutrition Facts

276 calories; protein 1.5g; carbohydrates 34.4g; fat 14.2g; cholesterol 29.8mg; sodium 129.7mg. Full Nutrition
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