Irish Cream and hokey pokey make these Irish Cream Brownies a real winner for Saint Patrick’s Day… Or any day to be sure!
You Will Need:
500 g package of your favourite ready-to-bake brownie mix
1/2 cup Irish cream liqueur (eg Baileys or Carolans)
1/2 cup vegetable oil
2 tsp milk
2 tbsp Irish cream liqueur (for icing)
1 tsp brewed coffee
1/2 cup butter softened
2 cups icing sugar
1 tsp vanilla extract
1/2 cup hokey pokey (or honey comb), crushed (or pistachio nuts for extra green!)
Preheat oven to 175˚ C.
Grease a 20 x 30 cm baking pan.
Mix together the brownie mix the ½ 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 the coffee in a small microwave-safe bowl.
Microwave on High until the mixture boils. Set aside to cool completely.
Beat the butter and icing sugar with an electric mixer until smooth.
Add the vanilla extract and the cooled Irish cream mixture, beating well. Spread evenly over the cooled brownies.
Sprinkle evenly with the hokey pokey or chopped pistachio nuts.