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.
Copyright © 2015, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved