Irish-Nut Brownies

3 oz. unsweetened baking chocolate
1/2 c. butter
1 c. sugar
2 eggs, beaten
3 Tbsp. Frangelica liqueur
2/3 c. flour
dash of salt
2/3 c. semi-sweet chocolate chips

Frosting:
3 Tbsp. softened butter
4 Tbsp. Frangelica
4 Tbsp. Bailey's Irish cream
3 c. confectioners sugar

Melt unsweetened chocolate with butter in microwave and mix well. Cool. Beat sugar and eggs together in mixing bowl. Add Frangelica 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 approximately 20 minutes (test with toothpick). Cool completely (about 1 1/2 hours). Pierce brownies with a toothpick 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.

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