With Bailey’s Irish Cream you can do a whole more than drinking! These brownies are a good pick for Bailey’s Irish Cream lovers. It’s creamy and chocolaty at the same time and with the creamy frosting, it’s an amazing experience. Whip this up and enjoy.
Photo Credit: bakenquilt.com
Ingredients
1100 gramm(s) Betty Crocker Super Moist Choco Fudge Cake Mix 432 g (N1325)
115 gramm(s) Ambassador Butter Unsalted 200 g (N950)
2 pc(s) Funtuna Eggs 6 Pieces (N350)
2 cup(s) Bailey’s Irish Cream 20 cl (1,400)
2 cup(s) Munro Icing Sugar 500 g (N405)
10 tbsp(s) Gino Vegetable Oil 1 L (N1,200)
Method
Preheat oven to 350 degrees F. Grease the bottom of a 10½ by 15½ inch jelly roll pan.
Combine the cake mix, vegetable oil, eggs and 1 cup of Bailey’s Irish Cream in a mixing bowl and mix until smooth. Spread evenly on the greased jelly pan roll.
Bake for about 20 minutes or until set and a toothpick inserted comes out clean. Remove from oven and allow to cool.
Beat the butter in a bowl. Beat in 2-3 tablespoons of Bailey’s Irish Cream until smooth, slowly beat in the icing sugar, ½ cup at a time until your desired frosting consistency is achieved.
Spread over the cooled brownies.
Serve with a cup of coffee.
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