Recipe for Insulin Shock Black Hole Brownies


    Insulin Shock Black Hole Brownies

    Favorite brownie batter (enough to fill a 13 x 9-inch baking pan)
    1/2 jar hot fudge
    1 cup creamy peanut butter
    16 ounces semisweet chocolate chips, divided
    1 bar dark chocolate (optional)
    2 cups flavored liqueur (Bailey's, Chambord, Rumpleminze,
        Amaretto, etc.), divided

    Melt 12 ounces of the chocolate chips, hot fudge, peanut Butter and 1 cup of the liqueur in a small saucepan. When mixture is liquid, mix into batter. NOTE: If you want a truly decadent brownie, replace all the liquids called for in the brownie batter with liqueur.

    Pour batter into a 13 x 9-inch baking pan.

    Melt remaining chocolate and liqueur in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). If any remains, use it for ice cream sauce.

    Bake at 350 degrees F for 35 to 40 minutes.

    IMPORTANT: Every 5 to 10 minutes, remove the pan from the oven and slam it down on a counter two or three times. Brownies are done when a wooden pick inserted near the edge comes out clean.

    NOTE: The center will still be semi-liquid.

    Can be eaten immediately, but are best after 24 hours (it takes time for the fudge to set).