2/3 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup liquid Irish cream coffee creamer
1 1/2 cups powdered sugar
3 tablespoons liquid Irish cream coffee creamer
Coarse grain green decorator sugar
Heat oven to 350°F. Grease 9-inch square baking pan; set aside.
Melt 6 tablespoons butter in 2-quart saucepan over low heat. Remove from heat; stir in sugar and cocoa. Add egg and vanilla; mix well. Add baking powder and baking soda; mix well. Alternately add flour and 1/2 cup coffee creamer, mixing well after each addition.
Spread batter into prepared pan. Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients in bowl except decorator sugar; mix until smooth. Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.
Coffee creamer comes in a wide variety of flavors. They can be found in the refrigerator section of the supermarket. Substitute your favorite flavor for the Irish cream flavored creamer. Try French vanilla, coconut cream, vanilla chai spice or hazelnut for different variations of this brownie.