Irish Cream-Topped Brownie Dessert

This is my absolute favorite brownie dessert. This was made by my coworker for the potluck lunch that we had today at work. She used Baileys Irish Cream in both the brownie and heavy cream. What a difference that makes. All I can say is WOW!!! This is a Pillsubry recipe that uses a brownie mix but I'm sure any brownie recipe that is your favorite can be used. If you like brownies with a little something extra, please give these a try. You will not be disappointed!

Brownie Base

1 box (10.25 oz.) fudge brownie mix

1/4 cup vegetable oil

2 tablespoons Irish cream liqueur

2 eggs

Irish Cream Topping

1 carton (8 oz.) whipping (heavy) cream (1 cup)

1/4 cup milk

1/4 cup vanilla instant pudding and pie filling mix (half 3.4 ox box)

3 tablespoons Irish cream liqueur

1 bar (1.4 oz.) chocolate-covered toffe candy, crushed

Heat oven to 350 F. Grease bottom only of 8 inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter into pan. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into square. Store in refrigerator.

I don't think mine would make it back to the fridge.....it would be gone way too soon!!!!