Saturday, April 17, 2010


Do you ever crave a good, fudgey, homemade brownie? I did today and just happened to have all the ingredients on hand. This recipe is adapted from Cooking Light, circa October, 2006. Good news is, you don't have to feel guilty for indulging a little! I adapted the Irish Cream and only added 4 tablespoons versus the full 1/4 cup the original recipe calls for. Justin claims the brownies are too "boozy" for his taste when I use the full amount. If you decide to use the full 1/4 cup, omit the water. I also suggest using the carmel flavored Bailey's. It adds a great dimension!

Brownies with Irish Cream

1 C. all-purpose flour
½ C. unsweetened cocoa powder
¼ tsp. baking soda
¼ tsp. salt
1/3 C. semisweet chocolate chips
¼ C. butter
1 C. sugar
½ C. egg substitute
4 Tbsp. Irish cream ( I used the carmel flavored)
4 Tbsp. water
1 tsp. vanilla extract
1 C. semisweet chocolate chips
Cooking spray

Preheat oven to 350-degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa powder, baking soda, and salt into a bowl and whisk.

In a microwave safe dish, microwave chocolate chips and butter on high for 1 ½ minutes, stirring every 30 seconds. Next, add sugar, Irish cream, and water and stir. Microwave on high for 30 seconds more and stir until ingredients are combined. This will help smooth the sugar. Add the egg substitute and melted chocolate mixture to the dry ingredients and stir until combined. Finally, add the remaining cup of chocolate chips and vanilla extract and stir until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350-degrees or until a toothpick inserted in the center comes out almost clean. Cool completely before cutting and enjoy!


  1. These look and sound delicious! I think I'll give them a try.

  2. I'm going to make these too!