Minutes Prep time: 60
Minutes Total time: 120
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2/3 cup vegetable oil
2 eggs
1/2 cup Irish cream liqueur, divided
2 cups milk chocolate chips
2 teaspoons coconut or vegetable oil
gold sugar sprinkles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 19 mg | 6% |
| Total Fat | 15 g | 22% |
| Iron | 1 mg | 5% |
| Calories | 279 kcal | 14% |
| Sodium | 79 mg | 3% |
| Protein | 3 g | 6% |
| Saturated Fat | 5 g | 23% |
| Sugars | 18 g | 2% |
| Vitamin C | 0 |
Preheat oven to 325°F. Spray bottom of 8x8-inch pan with cooking spray.
Stir together brownie mix, oil, eggs and 3 tablespoons Irish cream in large bowl until well blended, about 50 strokes. Pour into pan. Bake 42 to 47 minutes, until toothpick inserted 1-inch from edge of pan comes out clean. Cool on wire rack 15 minutes, remove from pan and cool completely.
Break brownies into small pieces and place in large bowl. Stir in remaining Irish cream.
Line a baking sheet with parchment or waxed paper. Roll brownie truffle mixture into 24 balls, about 1-1/2 tablespoons each. Place on baking sheet and freeze until firm, about 30 minutes.
Place chocolate chips and coconut oil in large microwave-safe bowl. Microwave on high 30 seconds. Stir and continue microwaving in 15 second increments until melted, stir until smooth.
Use a fork to dip brownie truffles in melted chocolate and let the excess run through the tines. Place on baking sheet and decorate with gold sugar sprinkles. Drizzle with any remaining chocolate. Freeze until chocolate is firm, about 10 minutes. Store in an airtight container in the refrigerator.
Irish Cream Brownie Truffles
