Irish Cream-Topped Butterscotch Brownie Dessert
1 box10.25 oz fudge brownie mix
1/4 cvegetable oil
2 Tbspirish cream liqueur
1/4 cbutterscotch chips
IRISH CREAM TOPPING
1 cheavy whipping cream
1/4 cvanilla instant pudding - 1/2 of 3.4 oz box
3 Tbspirish cream liqueur
1.4 ozchocolate-covered toffee candy, crushed
How to Make Irish Cream-Topped Butterscotch Brownie Dessert
- 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!!