Irish Cream Brownies

Ingredients:

For the Brownies:

• 1 cup unsalted butter

• 1 ½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• ½ tsp salt

• 2 tsp vanilla extract

• 3 large eggs

• 1 cup all-purpose flour

• ¼ cup Irish cream liqueur (e.g., Baileys)

• 
  

For the Glaze:

• 1 cup powdered sugar

• 2-3 tbsp Irish cream liqueur (or milk for a non-alcoholic version)

• 1-2 drops green food coloring (optional, for St. Patrick’s Day)

• Gold sprinkles or edible glitter (optional, for decoration)

• 
  

---

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. 
   

3. Melt the Butter:

   • In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined.

4. 
   

5. Add Wet Ingredients:

   • Beat in the vanilla extract and eggs, one at a time, until the mixture is smooth and glossy.

   • Stir in the Irish cream liqueur.

6. 
   

7. Add Dry Ingredients:

   • Gently fold in the flour until just combined. Be careful not to overmix.

8. 
   

9. Bake the Brownies:

   • Pour the batter into the prepared baking pan and spread it evenly.

   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

   • Let the brownies cool completely in the pan.

10. 
    

11. Make the Glaze:

    • In a small bowl, whisk together the powdered sugar and Irish cream liqueur (or milk) until smooth. Add green food coloring if desired.

    • Adjust the consistency by adding more liqueur/milk for a thinner glaze or more powdered sugar for a thicker glaze.

12. 
    

13. Glaze the Brownies:

    • Once the brownies are completely cooled, drizzle the glaze over the top.

    • Sprinkle with gold sprinkles or edible glitter for a festive touch.

14. 
    

15. Serve:

    • Lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.

16. 
    

---

Tips:

• For a non-alcoholic version, replace the Irish cream liqueur with milk or a non-alcoholic Irish cream syrup.

• Store the brownies in an airtight container at room temperature for up to 3 days.

• Pair with a scoop of vanilla ice cream for an extra indulgent dessert.