Easy Boxed Irish Cream Brownies

We love Irish Cream at our house. It goes well in coffee, as well as chocolate desserts, like this one. While you can make it with a homemade browine recipe, this one uses a boxed mix to cut corners. This is all you need to make an 8 x 8 pan:

Photo byHaley

Brownies

• 1 box brownie mix plus ingredients listed on the box to make the brownies typically eggs, oil, and water *

Baileys Buttercream

• 1/2 cup salted butter, softened
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar sifted
• 2 tablespoons Bailey's Irish Cream*
• 3 to 4 tablespoons heavy whipping cream

Ganache

• 1/3 cup heavy whipping cream
• 2 tablespoons Bailey's Irish Cream*
• 1 cup semi-sweet chocolate chips

Preheat the oven according to the brownie mix directions, and line an 8×8 baking pan with parchment paper. Prepare the brownie batter as directed on the package*, then bake and let it cool completely.

To make the buttercream, beat the butter, vanilla extract, and powdered sugar together until combined. Slowly add 2 tablespoons of Baileys while mixing, then gradually add whipping cream, 1 tablespoon at a time, until the frosting becomes smooth and fluffy. Spread the buttercream evenly over the cooled brownies and place them in the freezer while you prepare the ganache.

For the ganache, heat the heavy cream and Baileys in a microwave-safe bowl for 45-60 seconds, until it just begins to simmer. Pour the cream mixture over the chocolate chips and let it sit for a few minutes. Stir until smooth, then spread the ganache over the buttercream layer. Let it set on the counter or refrigerate for quicker results.

Once set, lift the brownies from the pan using the parchment paper, cut them into squares, and serve.

*Notes:

We replace the water in the browine mix with Irish Cream.

To make an alcoholic-free version, substitute Irish Cream flavored creamer in place of the liquor.