One day, I had a couple of packages of gluten-free brownie mix that needed to be used. I also had a good amount of Bailey's Irish Cream Liqueur, and was feeling a bit adventurous. I found a recipe at All Recipes.com for something called Bailey's Irish Cream Brownies. I used my gluten-free mix, and the result was this little bit of gluten-free Irish brownie joy.
- 2 (20.5 ounce) packages Cravings Place Ooey Gooey Chocolatey Chewy Gluten-Free Brownie Mix
- 1 cup Irish gluten-free cream liqueur (such as Carolans)
- ¼ cup vegetable oil
- 2 eggs
- 1 cup unsalted butter, softened
- 5 tablespoons Irish cream liqueur
- 4 cups powdered sugar
Heat oven to 350 degrees F (175 degrees C).
Butter the bottom and edges of a 9x14-inch jelly roll pan.
Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
Spread the batter into the prepared jelly roll pan.
Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes.
Remove pan from oven and allow to cool completely.
Add unsalted butter to a large bowl and beat until smooth.
Add 5 tablespoons Irish cream liqueur and beat until mixture is creamy.
Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness.
Make sure brownies are cool, then spread frosting on brownies.
Original recipe makes one 10 1/2x15 1/2-inch pan.
Get your gluten-free brownie mix here.