Irish Cream Brownies
staff favorite • make ahead
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.
1 cup all-purpose flour (about 4½ ounces)
½ cup unsweetened cocoa
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup semisweet chocolate chips
¼ cup butter
1 cup sugar
½ cup egg substitute
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray
1. Preheat oven to 350°.
2. 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.
3. Place chocolate chips and butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients, stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in flour mixture, stirring just until moist. Spread batter in 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);
PROTEIN 2.5g; CARB 23.8g; FIBER 1.1g; CHOL 8mg; IRON 0.9mg;
SODIUM 93mg; CALC 8mg
Excerpted from Cooking Light Annual Recipes 2007 . Copyright © 2007 by Cooking Light Magazine Editors. All rights reserved.
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