Irish Whiskey Brownies

These Irish Whiskey Brownies have a rich layer of fudge frosting. Don't save these brownies just for St. Patrick's Day, they are delicious year-round!


32 brownies

Brownie Ingredients

2 boxes Betty Crocker® Original Supreme Premium brownie mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) bag toffee bits

Frosting Ingredients

3/4 cup butter
1/2 cup unsweetened baking cocoa
1 teaspoon salt
1 tablespoon vanilla extract
1/2 cup Irish (single-malt) whiskey
5 1/2 cups confectioners' (powdered) sugar


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

Make brownie batter as directed on box, using water, oil, eggs and stirring in toffee bits. Pour into prepared pan.

Bake for 45 to 55 minutes. Place baking pan on wire cooling rack.

In 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, vanilla and whiskey. Heat to boiling, stirring constantly. Slowly, beat in powdered sugar with whisk. Cook 5 minutes longer.

With bamboo skewer or knife, poke holes in brownies. Pour hot frosting over warm brownies; spread over top until smooth. Cool at least 2 hours before cutting. For bars, cut into 8 rows by 4 rows.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 55 minutes
Cool Time: 2 hours

Additional Information

Feel free to replace the toffee bits with chocolate chips.

Try replacing the water in the brownies with Irish whiskey for even more whiskey flavor.

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