flour tortillas rolled with apples. VERY simple, quick, and wonderful to make. If you choose, you can swap apples for peaches or cherries. Enjoy while serving with ice cream!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 1 (20 ounce) package brownie mix
- ½ cup Irish cream liqueur
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons milk
- 2 tablespoons Irish cream liqueur
- 1 teaspoon brewed coffee
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup toffee baking bits (such as Heath Bits ‘O Brickle®) (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
- Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
- Beat the butter and confectioners’ sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 130 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! A hit!!!
I added cocoa to the icing for an all-chocolate experience… next time I’ll make the icing vanilla. It was a big hit!
delicious. I made a double batch of geradelli brand mix and put it in a 10×15 pan. I did not however double the icing, as I didn’t want a thick icing on these. They were fudgy, boozy, and I could definitely taste the irish cream in both the brownie and the frosting. The frosting was whippy, creamy, and again, a nice buttery boozy flavor. I only changed the method of prep. I didn’t bother heating anything up. just creamed the butter with 10x sugar, and added the coffee, and 2 tbsp + 2 tsp irish cream. I subbed out the irish cream for the milk. These are a really nice change of pace brownie, and festive for the holiday when decorated.
Too sweet – the sweet factor overpowered the Bailey IC flavor. I’ve made a lot of modified-mix brownies, and will go with other options than this. I limited the total liquid to 3/4 Cup (not including the eggs), and the texture was what I wanted (not too dry). The Bailey’s was a nice thought… maybe in a scratch recipe where I can lower the sugar content.
These are tasty brownies that were much enjoyed by the group I served them to. I lined my pan with aluminum foil and greased it, so that I could lift them out of the pan to ice and cut them. My only objection is that both the brownie layer and the icing layer were thin. They have a definite flavor of the Irish Cream, especially in the icing.
I t was really good! Loved the toffee on the top . The flavor and texture were very good as well. When you add the frosting they become really rich brownies (that would be the only reason I gave them 4 stars), They were pretty easy to make as well. (I like to use O’Donnells Irish Cream from Aldi’s to make these too.)
I needed a quick recipe for dessert and found this one. I used a gluten free brownie mix and added the Irish cream to it and mixed according to the box directions. I didn’t have time to make the frosting so I used a store bought buttercream frosting and added the Irish cream and some instant coffee granules (I heated them up according to this recipe and cooled before adding). I ended up using a little more Irish cream to bring out the flavor more. Overall the brownies were a hit and I will make this recipe again.
These are a hit whenever I serve them. The taste of Irish cream is subtle, but it makes a wonderful brownie. (They are better with Bailey’s, by the way.) Men seem to just love them, but I just served them to a group of women at a luncheon recently, and almost everyone asked for the recipe. Note: they are even better when stored in the frig and served chilled.
I’ve made these brownies about 5 times now. Always a huge hit! I just have trouble getting them out of the pan! So I serve them in the pan and everyone circles around like a pack of hyenas cutting pieces out until the pan is empty. Any suggestions? I’ve used crisco, spray, and butter. Nonetheless, they are fabulous!!
Made with homemade brownies rather than a box mix. So yummy!
I made this with Kahlua and it was very good but I got the comment that is was too sweet. I ended up toasting some almonds and topping the frosting with them. It was delicious and cut the sweetness.
I used Ghiradelli mix, which is a couple of ounces smaller, but it still worked out. I halved the frosting because I made them in an 8×8 glass pan (which took like 40 minutes to bake), used Kahlua instead of coffee, and didn’t boil the mixture first. I thought that the frosting was a little too “oreo-like” with the taste of sugar, but everyone else really enjoyed them and I was asked 2-3 times for the recipe. Personally, I’d try the brownies with kahlua instead of bailey’s next time, and use one of my other frostings.
men love them
Very good, and very easy! I made two pans, one with Irish cream as the recipe calls for, and one with Amarula, and both turned out very well. I followed the recipe as listed, other than just mixing all the ingredients for the frosting together at once, rather than cooking the milk, liqueur, and coffee together in advance. The frosting itself turned out quite tasty, and would be a frosting that would also be quite good on other items. I also had no toffee bits or Heath bars to use, so I just melted some chocolate and decorated the top of both pans with the melted chocolate. I would most definitely make these again!
I made these with Kahlua instead of Bailey’s and they were really good!!! Even the kids thought so… the frosting is super delicious!!!! I’m making them with Bailey’s for St. Patty’s Day!
I gave this 1 star, not because they tasted bad, but because it doesn’t deliver the Irish creme flavor at all. I made my own brownies that everyone loves instead of a box mix, but added the Irish creme liquor. Then made the frosting exactly as you are supposed to, but just tasted like regular buttercream. I even added extra Irish creme, but still nothing. I won’t be trying these again.
mmm, these are good! I compared the directions for this to those on the brownie box and made some changes. I used only 1 egg, 1/4 cup veg oil and then still a 1/2 cup of the baileys. The first time I made these I used the suggested 9X13 and found the brownies to be too flat. They were in for the recommended 30 min and the texture was off. So next time I did a 9X9 pan and only had them in for 25 min. Much better! With the smaller pan size I also only needed half as much frosting. In the frosting I reduced the sugar by half.
I ran out of Irish Cream while making these but they still came out great. I’m sure they will be even better when I use the correct amount of Irish Cream.
I have made these a few times and my husband absolutely loves them.. I have moved to South Africa and it is super expensive and hard to find brownie mix. So I have started making some from scratch. They are still a big hit thank you so much
Very good! Moist. Can definitely taste the Irish Cream. I was very impressed and so was everyone at work. Thank you.
I am NOT a brownie fan but I LOVE these!!! The first time I made them and took them to work and they got rave reviews.