Jameson Brownies
Get your lucky day started with a great meal. Check out our selection of Irish-inspired St. Patrick’s Day food recipes.
- For Brownies
- 2 boxes brownie mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 bag (8 oz) toffee bits
- For Frosting
- ½ cup Jameson
- ¾ cup butter
- ½ cup unsweetened baking cocoa
- 1 teaspoon salt
- 1 tablespoon vanilla
- 5 ½ cups powdered sugar
- For Frosting
- ½ cup Jameson
- ¾ cup butter
- ½ cup unsweetened baking cocoa
- 1 teaspoon salt
- 1 tablespoon vanilla
- 5 ½ cups powdered sugar
- Heat oven to 350°F.
- Spray 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box, using water, oil, eggs and stirring in toffee bits.
- Pour into pan.
- Bake 45 to 55 minutes.
- Place pan on cooling rack.
- When brownies come out of oven, in 2-quart saucepan, melt butter over medium heat.
- Stir in cocoa, salt, vanilla and Jameson.
- Heat to boiling, stirring constantly.
- Slowly, beat in powdered sugar with whisk.
- Cook 5 minutes longer.
- With bamboo skewer or knife, poke holes in brownies.
- Pour hot frosting over warm brownies; spread over top until smooth.
- Cool at least 2 hours before cutting.
- For bars, cut into 8 rows by 4 rows.
Ingredients
- For Brownies
- 2 boxes brownie mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 bag (8 oz) toffee bits
- For Frosting
- ½ cup Jameson
- ¾ cup butter
- ½ cup unsweetened baking cocoa
- 1 teaspoon salt
- 1 tablespoon vanilla
- 5 ½ cups powdered sugar
- For Frosting
- ½ cup Jameson
- ¾ cup butter
- ½ cup unsweetened baking cocoa
- 1 teaspoon salt
- 1 tablespoon vanilla
- 5 ½ cups powdered sugar
How To Make
- Heat oven to 350°F.
- Spray 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box, using water, oil, eggs and stirring in toffee bits.
- Pour into pan.
- Bake 45 to 55 minutes.
- Place pan on cooling rack.
- When brownies come out of oven, in 2-quart saucepan, melt butter over medium heat.
- Stir in cocoa, salt, vanilla and Jameson.
- Heat to boiling, stirring constantly.
- Slowly, beat in powdered sugar with whisk.
- Cook 5 minutes longer.
- With bamboo skewer or knife, poke holes in brownies.
- Pour hot frosting over warm brownies; spread over top until smooth.
- Cool at least 2 hours before cutting.
- For bars, cut into 8 rows by 4 rows.
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