Advocate-tested recipe

Irish Cream Brownies

Makes 12 brownies. Recipe is by Beth Colvin.

1 box brownie mix

1 (12-oz.) bag of mini chocolate chips

2 eggs or 1/2 cup egg substitute

1/4 cup brewed coffee, cooled

1/4 cup Bailey’s Irish Cream Liqueur

1/4 cup canola oil

1 tsp. vanilla

1. Preheat oven to 350 degrees. Grease a muffin tin and set aside.

2. In a medium bowl, mix the brownie mix and other ingredients until well combined. Spoon batter into muffin tin.

3. Bake 20-25 minutes, or until the tops spring back when touched. Don’t use the toothpick test; if cooked until a toothpick comes clean, they will be hard.

4. Cool in the tin for at least 5 minutes. Run a knife around each cup, then pop out the brownie and let cool completely on a rack.