Irish Cream-Topped Butterscotch Brownie Dessert

Liz Owen


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!


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15 Min
25 Min


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1 box
10.25 oz fudge brownie mix
1/4 c
vegetable oil
2 Tbsp
irish cream liqueur
1/4 c
butterscotch chips


1 c
heavy whipping cream
1/4 c
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


  • 11. 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.
  • 22. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 33. 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.
  • 4Note: 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!!

Printable Recipe Card

About Irish Cream-Topped Butterscotch Brownie Dessert

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American

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