Ingredients
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4 ounces semisweet baking chocolate, coarsely chopped (each square is one ounce)
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1/2 cup butter
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1/2 cup sugar
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2 eggs
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1/4 cup irish cream (liqueur)
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup cream cheese, softened
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2 tablespoons butter or 2 tablespoons margarine, softened
Instructions
- BROWNIES:
- Preheat oven to 350°F.
- Prepare an 8-inch square baking pan by greasing it.
- Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
- Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
- Spread batter evenly in prepared pan.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
- FROSTING:
- Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
- Spread over cooled brownies.
- Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.