Irish Whiskey Brownies With Sticky Toffee Thick Cream Recipes

IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
• Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
• Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

IRISH WHISKEY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
• Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-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.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

IRISH WHISKEY BROWNIES WITH STICKY TOFFEE & THICK CREAM

Steps:

• Lightly butter a 9-inch square pan.
• Preheat oven to 350°F.
• Place the whiskey in a small saucepan and bring to a boil over high heat.
• Remove from the heat as soon as it has come to a boil and add the chocolate chips, stirring to melt them completely.
• In the bowl of an electric mixer (or by hand), cream together the sugar and butter until smooth.
• Add the eggs and continue to blend ingredients together well.
• Sift together the flour, cocoa, baking powder and salt, and add gradually to the egg mixture.
• Add the whiskey and chocolate mixture and beat at low speed just until combined.
• Scrape the batter into the prepared pan and smooth over the surface.
• Bake for exactly 25 minutes.
• Cool in the pan.
• For the sauce, combine all the ingredients in a medium-sized saucepan and bring to a boil over medium heat, stirring all the while, until thick.
• Reduce heat to a simmer and cook, stirring frequently, for 6-7 minutes or until the mixture has reduced and is quite thick.
• Keep warm; set to one side.
• To serve:.
• Place a brownie on a dessert plate, drizzle with the warm sticky toffee sauce, top with whipped cream or ice cream and drizzle again with the sauce.
• Serve immediately.

IRISH WHISKEY BROWNIES WITH WHISKEY GANACHE

Steps:

• Preheat oven to 350°F Grease a 9x13" pan and line bottom and long sides with parchment paper overlapping sides.
• Warm unsweetened chocolate and butter in saucepan over medium heat until chocolate is just melted. Whisk until smooth and remove from heat.
• Stir in sugar, then eggs, and 2 tbsp of the whiskey. Gradually stir in the flour and salt.
• Pour into prepared pan and bake until almost set (toothpick inserted into center should have moist crumbs clinging to it) about 25 to 30 minutes. DO NOT OVERBAKE.
• Let cool completely. Loosen edges at side with knife and using parchment paper carefully lift brownies from pan.
• Bring cream to a simmer and add bittersweet chocolate. Turn off heat and and let stand until chocolate is softened. Whisk until smooth; then whisk in the remaining 2 tbsp whiskey. Drizzle over brownies and spread to smooth. Let cool completely before cutting.