Brownies With Irish Cream Icing

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 4 ounces bittersweet chocolate
• 1 ounce unsweetened chocolate (i used more bittersweet)
• 1/2 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup flour
• 1/3 cup irish cream
• 8 ounces chocolate, chopped

Recipe

• 1 pre-heat oven to 325° f.
• 2 line a 8" x 8" baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan and eliminate messy pan clean-up).
• 3 set aside.
• 4 melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly.
• 5 remove from heat and cool slightly.
• 6 whisk sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time.
• 7 continue whisking mixture until it is shiny and smooth.
• 8 add flour and whisk just until blended.
• 9 pour batter into prepared pan and level top.
• 10 bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it.
• 11 cool completely in pan.
• 12 topping:.
• 13 heat liqueur to a boil, remove from heat and whisk in chocolate until it is completely melted and mixture is smooth.
• 14 refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
• 15 spread topping over brownies and refrigerate until cold.
• 16 let stand at room temperature for 30 minutes before serving.
• 17 to cut, simply lift brownies, foil and all out of pan, peel off foil and cut!