Irish Cream-Topped Brownie Dessert
Prep 15 min
Total 3 hr 45 min
Servings 9
Ingredients:
Brownie Base
1 box (10.25 oz) fudge brownie mix
1/4 cup vegetable oil
2 tablespoons Irish cream liqueur
2 eggs
Irish Cream Topping
1 carton (8 oz) whipping (heavy) cream (1 cup)
1/4 cup milk
1/4 cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3 tablespoons Irish cream liqueur
1 bar (1.4 oz) chocolate-covered toffee candy, crushed
Directions:
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Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
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Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.
Tips:
Not sure what to do with the remaining half of pudding mix in the package? Add 1 cup of milk and beat as directed on the packaging to make 2 servings of pudding.
Nutritional Facts:
340 Calories, 19g Total Fat, 4g Protein, 38g Total Carbohydrate, 29g Sugars
Recipe courtesy of Pillsbury.com
I may have to try a gluten-free version! Thank you, lovely