Eyes Wide Shut Irish Cream and Cocoa Brownies

It has nothing to do with St. Patrick's Day, save for the fact that it is made with Bailey's Irish Cream, a liqueur that is relatively new to the world of Irish spirits. Irish cream was named after the Bailey Hotel and it was introduced in 1974 by the Gilbey Distillery, a Dublin company that was looking for a new product to introduce to world liqueur markets. While many find Irish Cream to be overly sweet, there is no denying how popular it has become. I use it more for cooking than I do for drinking and tonight's recipe is a perfect example of how it can be used. If you enjoy your brownies on the sweet side, I really think you'll enjoy these. They are easy to make and might make a nice addition to your St. Patrick's Day festivities. Here is how the brownies are made.


Irish Cream and Cocoa Brownies

Ingredients:
Brownies
1/2 Cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Sugar
1/2 cup melted butter
2 eggs
1/2 cup Irish Cream Whiskey
Frosting
1/2 cup butter - softened
1-1/2 cups confectioners'
2 tablespoons Irish Cream Whiskey
2 tablespoons unsweetened cocoa powder

Directions:
1) Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with foil, press foil down firmly into the dish, but leave overhang to later remove brownies from pan. Spray with non-stick spay.
2) Mix cocoa, flour, baking powder and salt together in a bowl.
3) Using a hand mixer, mix sugar with melted butter. Mix in eggs and Irish Cream. Slowly add dry ingredients while mixing.
4) Pour batter into prepared dish and spread evenly.
5) Bake for 30-35 minutes. (until a toothpick can be inserted a removed clean). Allow brownies to cool before frosting.
6) To make frosting: Combine butter and confectioners' sugar. Mix for 3-4 minutes, until light and fluffy. Add Irish cream and cocoa powder. Mix for 1 minute longer.
7) Once cooled frost brownies, use foil overhang to remove brownies from pan, then peel away completely. Cut into 9 pieces.