LOCATION: Recipes >> Cookies Bar >> IRISH CREAM BROWNIES
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IRISH CREAM BROWNIES
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1 1/4 cups sugar
3/4 cup margarine or butter
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chopped pecans or walnuts
1/4 cup Irish cream liqueur or creme de cacao
Liqueur Glaze (recipe follows)
Preheat oven to 350 degrees F.
Heat the sugar, margarine or butter, and cocoa powder in a large
saucepan over medium heat until margarine melts, stirring constantly.
Remove from the heat. Add the eggs and vanilla; beat lightly just
until combined. Combine flour, baking powder, and baking soda.
Add flour mixture and milk alternately to the chocolate mixture,
beating by hand after each addition. Stir in nuts. Pour into a
greased 15x10x1-inch baking pan.
Bake at 350 degrees F for 15 to 20 minutes or until a toothpick
inserted near the center comes out clean. Place pan on a wire
rack. While brownies are still hot, use a pastry brush to brush
liqueur evenly over the top of the brownies. Cool completely.
Spread with Liqueur Glaze. Cut into 35 pieces. (Make 5 cuts 2 inches
apart on the 10-inch side and make 7 equally spaced cuts on the
15-inch side. The cuts on the 15-inch side will be 2 1/7 inches
apart, so you'll just have to eyeball it a little.) Makes 35.
Liqueur Glaze: In a mixing bowl, combine 2 1/2 cups sifted powdered
sugar, 2 tablespoons cocoa powder, and 1/4 teaspoon vanilla. Stir
in 1 tablespoon Irish cream liqueur or creme de cacao. Stir in 3
to 4 tablespoons milk, 1 teaspoon at a time, until glaze mixture
is of drizzling consistency.
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17 of 17 people found the following review helpful:
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Recipe leaves out important steps., October 3, 2004 - 01:22 PM
Reviewer: laura from PA, USA
This recipe turned out perfect, beautiful, delicious brownies, but it left out two important steps. Experienced cooks will probably do them anyway, but for novices, leaving out these steps will result in tragedy.
One: before adding the eggs, beat the eggs together with the vanilla. Otherwise, you risk big chunks of yolk and white that don't mix well into the batter.
Two: temper the beaten eggs! Add some of the hot mix to the egg bowl and stir it in. Do this a few times before adding the eggs back to the hot batter. This will keep your eggs from turning into scrambled eggs when they hit the batter.
Other than that, it was an excellent recipe, and the results cannot be argued with!
I had only a 9.5 x 13.5 x 2 bake pan, so I increased the time to 25 minutes.
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