Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees. Grease the bottom of a 9″ x 13″ pan. Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes. Spread the batter in the pan. Bake at 350 degrees for 26 to 30 minutes. Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form. Spread over cooled brownies. Sprinkle with the crushed candy bars. Cover and refrigerate for at least 2 hours. Cut into squares. Store in the refrigerator.

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