Irish Cream Brownie Dessert

For a fitting ending to a St. Patrick's Day celebration, serve fudgy brownies with a creamy liqueur-scented topping.


8 servings

Brownie Ingredients

1/2 cup granulated (white) sugar
1/3 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil

Topping Ingredients

1/4 cup confectioners' (powdered) sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped


Preheat the oven to 350°F (177°C). Spray an 8-inch square baking pan with baking spray.

Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.

Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire cooling rack.

Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes

Nutritional Information

1 Serving (1 Serving): Calories 160 (Calories from Fat 30), Total Fat 3 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 140 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g, Sugars 22 g), Protein 2 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 2

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