Irish Brownies the Editors of Publications International, Ltd.
Makes about 16 brownies
|4||squares (1 ounce each) semisweet baking chocolate, coarsely chopped|
|1/4||cup Irish cream liqueur|
|1||cup all-purpose flour|
|1/2||teaspoon baking powder|
|Irish Cream Frosting|
- Preheat oven to 350°F. Grease 8-inch square baking pan. Melt chocolate and butter in medium, heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, 1 at a time, with wire whisk. Whisk in liqueur. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan.
- Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
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