These brownies are very rich and dense, definitely more fudge-like than cake-like. The addition of a half cup of Kahlua makes them an adult treat but you can replace the Kahlua with coffee if you prefer a non-alcoholic version. While the majority of the alcohol evaporates during baking, it's hard to determine exactly how much will be left when they are done. So while these won't make you tipsy, I'm not sure it's a good idea to give them to your kids.
1 cup unsalted butter, room temperature
2 cups semi-sweet chocolate chips
1 1/2 cups light brown sugar
1/2 cup Kahlua
2 1/2 cups all purpose flour
1/2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Spray pan with baking spray.
Set a heatproof bowl over a small pan of simmering water to form a double boiler, add chocolate and butter to bowl and heat, stirring frequently until melted and smooth. Watch the chocolate carefully, you should remove from the heat just before all the chocolate is melted and continue stirring to melt the final chocolate pieces to avoid scorching the chocolate. Set aside to cool five to ten minutes.
In a large bowl, mix sugar, eggs and Kahlua on medium speed until well combined. Add chocolate mixture and beat until well mixed. Add flour, baking powder and salt and mix until just incorporated. Pour batter into prepared pan and bake 35-45 minutes until top cracks slightly and toothpick inserted in the center comes out mostly clean. The baking time will depend on how thick your brownies are due to pan selection.
1 1/2 cups powdered sugar
1 T whipping cream
2 T Baileys Irish Cream
Whisk cream and Bailey's into powdered sugar until smooth. If icing is too thick add a little more liquid, if mixture is too thin, add a little more sugar. Smooth onto cooled brownies with a spatula and allow icing to set before cutting and serving. You can chill the brownies in the refrigerator to speed up this process if desired.