3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs, beaten
3 tablespoons Frangelico liqueur
2/3 cup flour
Dash of salt
2/3 cup semisweet chocolate chips
1/2 cup nuts, chopped (optional)
3 tablespoons softened butter
4 tablespoons Frangelico
4 tablespoons Bailey's Irish cream
3 cups confectioners' sugar
Melt unsweetened chocolate with butter in microwave and mix well. Cool. Beat sugar and eggs together in mixing bowl. Add Frangelico and cooled chocolate mixture. Mix well. Stir in flour, salt and chocolate chips. Pour into greased and floured baking pan (approximately 8 x 8-inch). Bake at 325 degrees for approximately 20 minutes (test with wooden pick). Cool completely (about 1 1/2 hours).
Pierce brownies with a wooden pick randomly. Drizzle 3 tablespoons Bailey's Irish cream over brownies.
Frosting: In mixing bowl, combine liqueurs and butter. Mix well. Gradually add confectioners' sugar and beat until spreading consistency. Frost cooled brownies.