Irish Coffee Brownies. Lightened

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“This is a version of my Irish Coffee Brownies that I have reduced the fat and sugars in. You won't get a chewy brownie but I can live with that for the great improvement in heart heath/diabetic use this version gives”

Ingredients Nutrition


  1. Heat sugar, margarine, applesauce and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
  2. Remove from heat.
  3. Stir in Splenda Granulated.
  4. Add egg whites and 1 teaspoon vanilla; beat lightly just until combined.
  5. Stir together flour, baking powder, and baking soda in a bowl and set aside.
  6. Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
  7. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
  8. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
  9. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool in pan on a wire rack.
  11. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
  12. Stir in 3-4 tablespoons brewed coffee until of drizzling consistency.
  13. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

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