Baileys Irish Cream Brownies
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Baileys Irish Cream Brownies
Elevate your brownie game with these Baileys Irish Cream Chocolate Brownies! Simply delicious and easy to make for your St. Patrick's Day celebration.
Ingredients
- Brownies
- 1 Betty Crocker Super Moist German Chocolate Cake Mix, 18.25 oz.
- 0.75 cup butter, melted
- 1/3 cups evaporated milk
- Frosting
- 6 cups powdered sugar, sifted
- 3 butter, 12 oz.
- 0.5 cup whole milk
- 0.25 cup Baileys Irish Cream
- 4 1/2 teaspoons vanilla extract
Instructions
Brownies
- Preheat oven to 350°.
- Spray a 9" x 9" square cake pan with non stick coating.
- Combine the cake mix, melted butter and evaporated milk.
- Mix well and pour the mixture into the prepared cake pan and spread evenly.
- Bake for about 20 minutes or until done, do not over bake.
- Remove from the oven and cool completely.
- Combine the powdered sugar and butter together in a mixing bowl with a paddle attachment and beat on high until light and fluffy,
- Scrape down the bowl.
- On low speed add in the milk, Baileys Irish Cream and vanilla extract and beat until completely incorporated.
- Remove from the mixer and store in an air tight container.
- If using right away, do not refrigerate; if storing for later, place in the refrigerator for up to 2 weeks.
- Spread the frosting over the completely cooled brownies and serve.
YOUR OWN NOTES
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