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Irish Cream-Topped
Brownie Dessert
Brownie Base To Double for a (9 x 13)
1 (10.25 oz) pkg fudge brownie mix 1 (19.?) oz) pkg
1/4 c oil (1/2c oil) scant
2 TBS Irish cream liqueur (4TBS Irish Crm liqueur)
2 eggs (4 eggs)
Irish Cream Topping (For larger base keep topping same)
1 cup heavy whipping cream
1/4 c milk
1/2 (3.4oz) pkg. (1/4 cup + 1 1/2 tsp
Instant vanilla pudding & pie filling mix)
3 TBS Irish cream liqueur
1 (1.4oz) bar chocolate-covered toffee candy, crushed
Heat oven to 350o F.
Grease bottom only of 8 inch square.
Large bowl combine brownie mix, oil, 2 TBS liq. & Eggs
Stir 50 strokes or until will blended. Spread batter in greased pan.
4. Bake at 350o F for 23-26 min. or until toothpick comes out clean.
5. Cool 1 hour or so.
6. In med bowl, combine whipping cream, milk, pudding mix & 3 TBS liqueur
7. Beat at high speed for 4-6 min or until soft peaks form.
8. Spread mixture over cooled brownies.
9. Sprinkle with crushed candies.
10. Cover; refrigerate at least 2 hours before serving.
11. Cut into squares.
Prep time: 15 min
Oven 350o F
9 serving (8” sq)