Crisp Fall mornings are the best.
Irish Cream-Topped Brownie Dessert
Ing 10.25 oz box fudge brownie mix 1/4 cup vegetable oil 2 tablespoons Irish cream liqueur (can use n/a Irish coffee creamer) 2 eggs; Irish Cream Topping 8 oz h/cream, 1/4 cup milk, 1/4 cup vanilla instant pudding mix (1/2 3.4 oz box) 3 tbl Irish cream liqueur, 1.4 oz bar crushed chocolate-covered toffee
BROWNIE grease bottom only 8" square pan with shortening. Spoon-stir brownie mix, oil, 2 tb liqueur, eggs about 50 strokes til blended.
Spread in pan. Bake 350 deg 23-26 min (pick in center comes clean). Cool an hour.
TOPPING elec/mixer on HI h/cream, milk, pudding mix, 3 tb liqueur 4-6 min (soft peaks form).
ASSEMBLY Spread Topping over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate before serving.
SERVE in squares. Store in refrigerator.
Chef's Tip----with the remaining half package of pudding, add cup milk and beat as directed on the package to make 2 servings of pudding.
Yes; it makes you feel like change is coming, and something new is in the air. I get excited on the first crisp Fall morning, thinking of Hallowe’en, Thanksgiving, and Christmas.