irish cream brownies

i found this recipe and my intention was to actually make irish cream brownies buuuut then i went to the supermarket and found a white chocolate mocha creamer so i decided to try that. then i realized i had some raspberry coulis from the eton mess leftover so i used some of that too. so for the brownie recipe i used 1/4 raspberry coulis and 1/4 white chocolate mocha creamer instead of all irish creamer. the results came out da bomb because who good does white chocolate, raspberries and fudge taste together?!

Brownie

6 tablespoons butter

2/3 cup sugar

1/3 cup unsweetened cocoa

1 egg, slightly beaten

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 (can substitute creamer flavor)

Frosting

1 1/2 cups powdered sugar

1 tablespoon butter, softened

3 tablespoons liquid Irish cream coffee creamer

Heat oven to 350°F. 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 greased 9-inch square baking pan. Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine all frosting ingredients in medium bowl; mix until smooth. Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.