Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

irish cream-topped butterscotch brownie dessert

Lizzy3366 avatar
Recipe by
Liz Owen
@Lizzy3366
Oklahoma City, OK

The original recipe was Pillsbury's "Irish Cream-Topped Brownie Dessert". I added Butterscotch Chips. This recipe was inspired by my favorite shot. Have you ever had Buttery-Nipple? This recipe takes the Buttery-Nipple shot one step further and adds chocolate. It doesn't get better than that. Enjoy!

►
yield 9 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For irish cream-topped butterscotch brownie dessert

  • 1 box
    10.25 oz fudge brownie mix
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    irish cream liqueur
  • 1/4 c
    butterscotch chips
  • 2
    eggs
  • IRISH CREAM TOPPING
  • 1 c
    heavy whipping cream
  • 1/4 c
    milk
  • 1/4 c
    vanilla instant pudding - 1/2 of 3.4 oz box
  • 3 Tbsp
    irish cream liqueur
  • 1.4 oz
    chocolate-covered toffee candy, crushed

How To Make irish cream-topped butterscotch brownie dessert

  • 1
    1. Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, butterscotch chips, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
  • 2
    2. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    3. In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.
  • 4
    Note: To double this recipe I used a Family size Fudge Brownie mix in a 13” x 9” pan. I used two extra large eggs and 2/3 cup of vegetable oil, 6 tablespoons Irish cream liqueur and ¼ cup of milk, 1 box of vanilla instant pudding and ½ cup of butterscotch chips. Baked at 350 for 27 min. Cool for 2 hours. Then I doubled all the ingredients when making the Irish Cream Topping. Serves 18. Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT