Luck of the Irish Cream Brownies #Recipe! ~ #StPatricksDay

March is here you and know what that means… spring weather is coming soon… and St. Patrick’s Day is around the corner!

It also means this momma likes to break out her Irish cream desserts! Irish cream isn’t just for mixing into drinks, it is also great for adding to your favorite desserts to give them that boozy twist. Keep in mind though, you can make these brownies WITHOUT the Irish cream. You can replace the Irish cream ingredient with 50/50 creamer or milk.

However, I personally think the brownies taste much better with the Irish flair! I’ve made them for several St. Paddy’s parties and they are always a hit with the crowd.

Ingredients

Brownies
1 box (10-12 oz) fudge brownie mix
1/4 cup vegetable oil
4 tablespoons of Irish cream liqueur
2 eggs

Brownie Topping

1 cup of heavy whipping
1/4 cup milk
1 (3.4 oz) box of vanilla instant pudding / pie filling
Green food coloring
3 tablespoons of Irish cream liqueur
Andes mint chocolate candies

Directions

First you’ll want to heat the oven to 350°F. Grease bottom of an 8-inch square pan or 9-inch square pan with shortening or oil. Don’t have one? No worries. I actually use an 8 x 6 inch pan in this demonstration.

In large bowl, stir brownie mix, oil, 4 tablespoons of Irish cream, and the eggs.Stir with a spoon about 50 strokes or until blended. Since this is fudge brownie batter, it will be a little thicker than usual brownie batter.
Once you have the brownie batter well mixed, spread the batter evenly into your already greased pan.
Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely. This usually takes an hour.

In medium bowl, mix in the whipping cream, milk, pudding mix and 3 tablespoons of Irish cream.
Once you’ve stirred really well, add in a number of drops of food coloring to give the topping a nice green color. You can make it as light or as dark as you wish.
Once that is done, add the topping to the cooled brownies. Spread evenly across the top.
Take your Andes candies and cut them up into smaller pieces. This will make them easier to sprinkle on top of the brownies.Sprinkle with crushed candy on top of your brownies. My son is always happy to help with this part!Once that is done, cover your brownies and refrigerate for at least two hours. Once you’ve refrigerate them long enough, cut the brownies into squares to serve. Be sure to refrigerate any left overs! Serve and enjoy!

Want to check out other St. Patrick’s Day recipes?

St. Patrick’s Day Chocolate Truffles
No-Bake Mint-Free St. Patrick’s Day Dessert
Lucky Shamrock Popcorn Treat
Adding more recipes here soon!

Happy St. Patrick’s Day!