Chocolate Buttery Nipple Brownies

1lb butter

1lb plus 12 oz dark chocolate chips

6 oz unsweetened chocolate

6 eggs room temperature

2 ¼ c sugar

2 Tablespoon vanilla extract

1/8 C butterscotch liqueur

1/8 C Irish cream

2 Tablespoon instant espresso coffee granules

2 Tablespoon salt

1 ¼ C flour, divided

2 teaspoon baking powder

preheat over to 350

Raw brownie batter in jelly roll pan

Melt butter and chocolate together over a double boiler. Set aside to cool.

Beat eggs and sugar until mixture has lightened to a pale yellow.

Add vanilla, butterscotch, irish cream, coffee, and salt. With mixer on medium speed add the melted chocolate to the egg mixture.

Mix 1 cup of flour with the baking powder. Stir into chocolate mixture. In a ziplock bag place the chocolate chips and ¼ c flour. Shake together and dump the mixture into the batter. Stir with a spoon just until the chips are mixed throughout the batter.

Butter and flour a jelly roll pan ( basically a cookie sheet with sides :). Pour the brownie mixture into pan. You might have to spread the batter with a knife as it will be quite thick.

Bake for 10 minutes. Take pan out of oven and bang it on counter a couple of times. Return to oven and bake for another 10 to 20 min. depending on how well done you like your brownies. I like mine quite raw so once the top has firmed up I take them out and let them cool.

See helpful hints for a easy way to get the brownies cut :)