Irish Cream Brownies
I once ate FIVE  Irish Cream Brownies at the Houston Festival, where they were sold at a Foley's Department Store booth.  The original was made with Myer's Rum Cream, but I like this version best.   I walked away from the festival with a full tummy and a new boyfriend.  He didn't last, but this recipe is a keeper!
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Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup Bailey's Irish Cream liqueur
​(You can use another brand.)
2 ounces unsweetened chocolate, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (walnuts or pecans)
Steps
  1. In a mixing bowl, stir together flour, baking powder, and salt.
  2. In a separate bowl, cream butter and sugar.  Add eggs, one at a time and beat until fluffy.
  3. Add Irish Cream, vanilla, and melted chocolate, combining well.  
  4. Fold in flour mixture and stir until mixed well.
  5. Stir in chopped nuts. 
  6. Pour into greased 9" x 9" baking pan.
  7. Bake in preheated 350 degree oven for 25-30 minutes.  Cool in pan on wire rack.  Cut into 2" squares.  Makes 16.