Frosted Irish Cream Brownies

 

1

box (1 lb 3.8 oz) fudge brownie mix

1/2

cup vegetable oil

1/4

cup Irish cream liqueur

2

eggs

1/4

cup margarine or butter, softened

1 1/2

cups powdered sugar

2

tablespoons Irish cream liqueur

1/2

teaspoon vanilla

2

to 3 teaspoons skim milk

1

oz semisweet baking chocolate, chopped

1

teaspoon butter or margarine

• 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In medium bowl, stir brownie mix, oil, 1/4 cup liqueur and the eggs with spoon until well blended. Spread batter in pan.
• 2 Bake 28 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely, about 45 minutes.
• 3 In small bowl, beat 1/4 cup butter until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
• 4 In small microwavable bowl, microwave glaze ingredients on High 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate until firm, about 30 minutes. For brownies, cut into 8 rows by 6 rows.