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Iowish Cream Brownie Bites

Category
 12 oz semisweet chocolate
 ½ cup butter
 2 tbsp butter
 4 large eggs, lightly beaten
 ¾ cup granulated sugar
 2 tbsp IOWISH CREAM LIQUEUR
 1 tsp IOWISH CREAM LIQUEUR
 1 cup all-purpose flour
 ½ tsp teaspoon salt
 ½ cup semisweet chocolate chips
1

Place the chocolate and butter in a microwave-safe bowl. Heat at
half power in 30-second increments until the butter has melted
and the chocolate melts when stirred. Stir until smooth. Set aside
to cool.

2

Preheat oven to 350°F. Grease 48 mini muffin cups or line them
with paper liners.

3

Add the eggs, sugar, and Irish cream to the cooled chocolate
mixture. Use an electric mixer (or mix by hand) to mix until
thoroughly combined.

4

Stir in the flour and salt, mixing just until combined. Stir in the
chocolate chips.

5

Divide the batter among the muffin cups, filling each almost full.
(I use a#40 scoop.)

6

Bake 10 to 15 minutes, or until a pick inserted into the center
comes out with moist crumbs. Just as they are screaming hot
pour a teaspoon of IOWISH CREAM LIQUEUR on each brownie.

7

Cool in the pan on a wire rack.

8

I like to dip each one in fudge ganache on the bottom and serve
upside down.

Ingredients

 12 oz semisweet chocolate
 ½ cup butter
 2 tbsp butter
 4 large eggs, lightly beaten
 ¾ cup granulated sugar
 2 tbsp IOWISH CREAM LIQUEUR
 1 tsp IOWISH CREAM LIQUEUR
 1 cup all-purpose flour
 ½ tsp teaspoon salt
 ½ cup semisweet chocolate chips

Directions

1

Place the chocolate and butter in a microwave-safe bowl. Heat at
half power in 30-second increments until the butter has melted
and the chocolate melts when stirred. Stir until smooth. Set aside
to cool.

2

Preheat oven to 350°F. Grease 48 mini muffin cups or line them
with paper liners.

3

Add the eggs, sugar, and Irish cream to the cooled chocolate
mixture. Use an electric mixer (or mix by hand) to mix until
thoroughly combined.

4

Stir in the flour and salt, mixing just until combined. Stir in the
chocolate chips.

5

Divide the batter among the muffin cups, filling each almost full.
(I use a#40 scoop.)

6

Bake 10 to 15 minutes, or until a pick inserted into the center
comes out with moist crumbs. Just as they are screaming hot
pour a teaspoon of IOWISH CREAM LIQUEUR on each brownie.

7

Cool in the pan on a wire rack.

8

I like to dip each one in fudge ganache on the bottom and serve
upside down.

Iowish Cream Brownie Bites
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Mississippi River Distilling Company

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