charlys-room: Irish Cream Brownie Bites

There is some serious sunshine and snow-melting temperatures happening in my city right now, and I am seriously happy about that. And while my chillens were at school today, I whipped up these little Irish Cream Brownie Bites for an after school treat to celebrate the coming St. Patrick's Day, as well as this cute little craft project. Instead of using the alcohol Irish Cream, I used the Irish Cream coffee syrup for all of the flavour without the alcohol. And take heart if you don't have time to bake or baking is not your thing....then buy the two bite brownies in the grocery store and add the easy Irish Cream Chocolate Glaze at home and garnish with the chopped chocolate. That way...you can still rock the Irish Cream Brownie Bites without the stress...'cause who needs stress? Life is supposed to be fun!

This is the very simple garnish I used for these morsels....chopped Andes chocolates. Chocolate and mint together is always a good thing in my books. And I picked up this package at the dollar store and it was just waiting to be used on some dreamy concoction.

And let's keep this really simple...like using your own brownie recipe for this. That way you don't have to worry about navigating a new recipe in addition to a new glaze and garnish.

Irish Cream Brownie Bites

Brownie Bites

1.Use your favourite brownie recipe or brownie mix and bake in mini-muffin pans. Or buy brownie bites.

2. Bake according to directions and let cool.

Irish Cream Glaze

4 tablespoons butter

4 tablespoons Irish Cream Coffee Syrup {The refrigerated kind found in the dairy section.}

4 tablespoons cocoa powder

1 cup icing sugar

2-3 tablespoons water

To Make Glaze:

1. Melt butter, Irish Cream Coffee Syrup, and cocoa powder gently on the medium heat, stirring with a whisk until smooth. Add 1 cup icing sugar and 1-2 tablespoons water and stir until smooth and forms a thick glaze. If too think, thin glaze with water 1 tablespoon at a time. Remove from stove and let cool slightly.

3. Dip brownies into glaze as shown. Garnish with chopped Andes Mints.