Irish Cream-Topped Brownie Dessert


Brownie Base
  • 1 box (10.25 oz) fudge brownie mix
  • 1/4 cup vegetable oil
  • 2 tablespoons Irish cream liqueur
  • 2 eggs
Irish Cream Topping
  • 1 carton (8 oz) whipping (heavy) cream (1 cup)
  • 1/4 cup milk
  • 1/4 cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
  • 3 tablespoons Irish cream liqueur
  • 1 bar (1.4 oz) chocolate-covered toffee candy, crushed


1 _ Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, 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.