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!
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. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
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.
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!!