Mar 15, 2012 00:05 Irish Cream Brownies Irish Cream Brownies BY BETH COLVIN March 15, 2012 Comments Advocate-tested recipe Irish Cream Brownies Makes 12 brownies. Recipe is by Beth Colvin. 1 box brownie mix 1 (12-oz.) bag of mini chocolate chips 2 eggs or 1/2 cup egg substitute 1/4 cup brewed coffee, cooled 1/4 cup Bailey’s Irish Cream Liqueur 1/4 cup canola oil 1 tsp. vanilla 1. Preheat oven to 350 degrees. Grease a muffin tin and set aside. 2. In a medium bowl, mix the brownie mix and other ingredients until well combined. Spoon batter into muffin tin. 3. Bake 20-25 minutes, or until the tops spring back when touched. Don’t use the toothpick test; if cooked until a toothpick comes clean, they will be hard. 4. Cool in the tin for at least 5 minutes. Run a knife around each cup, then pop out the brownie and let cool completely on a rack.