Wednesday, March 9, 2011

Irish Cream Brownie’s


1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil

Topping Ingredients:

1/4 cup powdered sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped

1. Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
2. Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
4. Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

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