Here is a great brownie recipe that is slightly based on my friend, Sarah Helgeson's famous brownie recipe. These are so very, very rich, but worth every bite!
2/3 cup butter (it MUST be real butter--I use Amish butter from our local produce store)
5 oz unsweetened baking chocolate
1 3/4 cup sugar (I use demerarra sugar--it's the best)
2 teaspoons vanilla
1 tablespoon Bailey's Irish Cream
3 large eggs
1 1/4 cup all purpose flour
1 bag semi-sweet chocolate chunks
1. Heat oven to 350 degrees. Grease bottom and sides of a square pan (9X9X2) with shortening.
2. Melt butter and chocolate in 1 qt saucepan over low heat, stirring constantly. Cool slightly.
3. Beat sugar, vanilla, Irish Cream, and eggs in medium bowl with electric mixer on high for 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in chocolate chunks. Spread into pan.
4. Bake until brownies pull away from sides of pan.
5. While the brownies are baking, mix frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
2 tablespoons Bailey's Irish Cream
1 tablespoon milk
6. Mix powdered sugar and butter in medium bowl. Stir in vanilla, Irish Cream, and milk. Beat until smooth and spreadable.
7. After brownies have baked, make sure they have cooled completely. Ice the brownies with all of the frosting mixture. Let frosted brownies sit out at room temp for several hours (this is the key to keeping them good and moist). You can eat them now or refridgerate until later. Enjoy!!