Irish Cream Brownies
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Author: Sabrina Tang Status: published Published: May 15,2009 license cc-by-nc-nd tags: dessert, recipe, food, baileys, brownies, cooking light, irish cream,
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Share on TwitterFor truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Yield: 16 servings (serving size: 1 brownie)
CALORIES 145 (30% from fat); FAT 4.9g (sat 3g,mono 0.9g,poly 0.2g); IRON 0.9mg; CHOLESTEROL 8mg; CALCIUM 8mg; CARBOHYDRATE 23.8g; SODIUM 93mg; PROTEIN 2.5g; FIBER 1.1g
Cooking Light, OCTOBER 2006
