Irish Whiskey Brownies With Whiskey Ganache Recipes

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IRISH BROWNIE WHISKEY



Irish Brownie Whiskey image

Irish Whiskey Brownies are a brownie that is topped with a whiskey frosting. Jameson whiskey brownies are so popular and perfect for a St. Patrick's Day dessert.

Provided by Laura

Categories     Desserts

Number Of Ingredients 10

1 box fudge brownie mix
1/4 C water
2/3 C canola oil
2 eggs
1 1/2 ounces unsweetened chocolate
1/4 cup unsalted butter (1/2 stick)
2 C powdered sugar
3 TBSP half and half
1 TBSP Irish whiskey
1/2 TSP vanilla extract

Steps:

  • Preheat the oven to 350 degrees and line a 9x9 brownie pan with parchment paper.
  • Then in a bowl or stand mixer, you want to mix up your brownie batter, according to the package.
  • Pour brownies into the pan, and bake as directed on your box.
  • While your brownies are cooling off on a baking rack, work in your whiskey frosting.
  • Melt butter and chocolate together and whisk until they are smooth.
  • IN a bowl add your powdered sugar, half and half, whiskey and vanilla. Slowly mix in the chocolate and butter mixture.
  • Once brownies are cooled pour frosting over the brownies.

Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 18 g, Protein 2 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 24 mg, Sugar 15 g, UnsaturatedFat 12 g

IRISH WHISKEY BROWNIES



Irish Whiskey Brownies image

Betty Crocker™ Supreme original brownies are made with toffee bits and frosted with chocolate and whiskey icing for a sweet way to celebrate St. Patrick's Day.

Provided by By Bree Hester

Categories     Dessert

Time 3h25m

Yield 24

Number Of Ingredients 9

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
2/3 cup toffee bits (from 8-oz bag)
1/2 cup butter
1/3 cup unsweetened baking cocoa
1/4 teaspoon salt
1/4 cup Irish whiskey
1 teaspoon vanilla
3 cups powdered sugar

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.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 25 g, TransFat 0 g

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