About this recipe:The classic brownie that has been spiked with Irish cream. It's rich, chocolately and oh-so-moreish. Enjoy for afternoon tea, elevenses or dessert. To make mocha brownies, use coffee flavoured liqueur instead of Irish cream.
Serves: 24 brownies
570g brownie mix
125ml Irish cream liqueur
125ml vegetable oil
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
110g butter, softened
250g icing sugar
1 teaspoon vanilla extract
4 1/2 (28g) bars Daim chocolate, finely chopped (optional)
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Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
Stir together the brownie mix, 125ml Irish cream liqueur, vegetable oil and eggs. Spread in the prepared tin.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the tin, about 30 minutes. Remove from oven to cool completely on a wire rack.
Place the milk, 2 tablespoons Irish cream liqueur and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
Beat the butter and icing sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture; beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the chopped Daim bars.