4 oz Semi-Sweet Baking Chocolate, coarsely chopped
1/2 Cup Butter
1/2 Cup Sugar
2 Eggs
1/4 Cup Irish Cream
1 Cup All-Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
Irish Cream Frosting (recipe follows)

Preheat oven to 350F.

Grease 8 inch square baking pan. Melt chocolate and butter in medium heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk in Irish Cream. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan.

Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely. Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.

Yield: 16 brownies

Irish Cream Frosting:
1/4 Cup (2 oz) Cream Cheese, softened
2 Tablespoons Butter or Margarine, softened
2 Tablespoons Irish Cream
11/2 Cups Powdered Sugar

Beat cream cheese and butter in small bowl with electric mixer at medium speed until smooth. Beat in Irish Cream. Gradually beat in powdered sugar until smooth.