Irish Cream Toppeed Brownies

Makes an 8-inch square baking dish

Ingredients:

10.25 oz. box or pouch of fudge brownie mix (I use Betty Crocker’s)

¼ c. canola oil

2 Tbsp. Bailey’s Irish Cream Liqueur

2 large eggs

1 c. heavy or whipping cream

¼ c. milk

¼ c. (half of a 3.4 oz pkg.) vanilla instant pudding mix

3 Tbsp. Bailey’s Irish Cream Liqueur

1.4 oz. Heath Bar, Skor Bar, or other chocolate covered toffee candy, crushed

Directions:

 * Preheat your oven to 350 degrees. Butter the bottom only of an 8-inch square baking dish.

 * Make the brownie base. In a mixing bowl, stir items 1-4 together for approximately 50 strokes only or until brownie mix is well blended. Spread batter evenly in the prepared baking dish. Bake for 23 to 26 minutes or until a toothpick or cake tester inserted in the middle of the brownies comes out clean. Cool completely in the baking dish on a wire rack.

 * Make the Bailey’s Irish Cream Topping. In a mixing bowl, beat items 5-8 together on high speed for 5 minutes or until soft peaks form. Spread evenly over cooled brownies. Sprinkle top evenly with the crushed candy pieces.

 * Cover and refrigerate for at least 2 hours before cutting into squares.

 * Cover and store any leftovers in your refrigerator for up to 3 days.

Recipe Source: http://cookingbymary.wordpress.com/2011/03/17/irish-cream-topped-brownies/