Last week one of my friends made these amazing Bailey's brownies topped with Bailey's icing. The brownies were incredibly moist and fudge-y and the icing was the perfect addition of an extra creamy layer. Usually I am hesitant to use a box mix, but the texture of these were so good I have to make an exception. This is reposted from allrecipes.com.
1 (19.8 ounce) package fudge brownie mix (such as Duncan Hines®)
1/2 cup Irish cream liqueur (such as Baileys®)
1/3 cup vegetable oil
1/2 cup unsalted butter, softened
2 tablespoons and 1-1/2 teaspoons Irish cream liqueur (such as Baileys®)
2 cups confectioners' sugar
- Preheat oven to 350 degrees F .
- Butter the bottom of a 10 1/2x15 1/2 inch pan. (if you don't have one you can get a disposable one from the grocery store)
- Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
- Spread the batter into the prepared pan.
- Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
- Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
- Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.