4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 cup flour
1/3 cup Irish Cream liqueur (such as Bailey's)
8 oz. white chocolate, chopped
Pre-heat oven to 325 F.
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).
Melt chocolate and butter together in a saucepan over low/medium heat, stirring constantly.
Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture.
Whisk in the eggs, one at a time.
Continue whisking mixture until it is shiny and smooth.
Add flour and whisk just until blended.
Pour batter into pan and level top with a spatula.
Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.
Option - buy a box of brownie mix!
Gently heat liqueur to a boil, remove from heat.
Whisk in white chocolate until it is completely melted and mixture is smooth.
Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
Spread topping over brownies and refrigerate until cold.
Let stand at room temperature for 30 minutes before serving.
Lift foil to remove it and brownies out of pan,