Irish Cream Chocolate Brownie with Irish Cream Frosting

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 5/8 cup Cocoa powder, unsweetened
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 cup Butter

• Beer, Wine & Liquor

  • 5/8 cup Irish cream whiskey

Found on wonkywonderful.com

Ingredients

• 1/2 Cup Unsweetened Cocoa Powder
• 1 Cup All Purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Sugar
• 1/2 Cup Melted Butter
• 2 Eggs
• 1/2 Cup Irish Cream Whiskey
• 1/2 Cup Butter - softened
• 1½ Cups Powdered Sugar
• 2 Tablespoons Irish Cream Whiskey
• 2 Tablespoons Unsweetened Cocoa Powder

Directions

• Preheat oven to 350°F Mix together dry ingredients - cocoa, flour, baking powder and salt. Set aside. Using a hand mixer, mix sugar and melted butter. Add eggs and Irish Cream. Mix. Slowly add dry ingredients while mixing. Line a 9x9 baking dish with foil, press foil down firmly into the dish. Spray with non-stick. Pour batter into prepared dish and spread evenly. Bake at 350° for 30-35 minutes. (until a toothpick can be inserted a removed clean) Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.
• Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy. Add Irish cream and cocoa powder. Mix for 1 more minute.