Frosted Irish Cream Brownies

• BROWNIES:
• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup Irish cream liqueur
• 2 Eggs
• FROSTING:
• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons Irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk
• GLAZE:
• 1 oz. semi sweet chocolate chips
• 1 teaspoon butter or margarine

1. Heat oven to 350u0b0F.
2. Grease bottom only of 13x9-inch pan.
3. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon.
4. Spread in greased pan.
5. Bake for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan.
6. DO NOT OVERBAKE.
7. Cool completely.
8. FROSTING:
9. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients.
10. Add enough milk for desired spreading consistency.
11. Spread over cooled brownies.
12. GLAZE:
13. Melt glaze ingredients in small bowl over simmering hot water. Do not boil water.
14. Stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm.
15. Cut into bars.

brownies, brownie mix, oil, irish cream liqueur, eggs, butter, powdered sugar, irish cream liqueur, vanilla, milk, semi sweet chocolate chips, butter

Taken from www.epicurious.com/recipes/member/views/frosted-irish-cream-brownies-50147994 (may not work)