Gluten-free Irish Cream Brownies

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.

Ingredients:

• 2 (20.5 ounce) packages Open Original Shared Link
• 1 cup Irish gluten-free cream liqueur (such as Carolans)
• ¼ cup vegetable oil
• 2 eggs

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Frosting Ingredients:

• 1 cup unsalted butter, softened
• 5 tablespoons Irish cream liqueur
• 4 cups powdered sugar

Directions:
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 Open Original Shared Link.