Irish Cream Brownies

For truly fudgy treats, 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. Garnish the plate with a sprig of mint.

Yield: 16 servings (serving size: 1 brownie)

Ingredients

• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/2  cup  unsweetened cocoa
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/3  cup  semisweet chocolate chips
• 1/4  cup  butter
• 1  cup  sugar
• 1/2  cup  egg substitute
• 1/4  cup  Baileys Irish Cream
• 1  teaspoon  vanilla extract
• Cooking spray

Preparation

Preheat oven to 350°.

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.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into 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.

Nutritional Information

Calories:

145 (30% from fat)

Fat:

4.9g (sat 3g,mono 0.9g,poly 0.2g)

Protein:

2.5g

Carbohydrate:

23.8g

Fiber:

1.1g

Cholesterol:

8mg

Iron:

0.9mg

Sodium:

93mg

Calcium:

8mg