Irish Cream Brownies
I once ate FIVE of these at the Houston Festival, where they were sold at a Foley's booth.  The original was made with Myer's Rum Cream, but I like this version best. 
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1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 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)
  1. Cream butter and sugar.  Add eggs, one at a time and beat until fluffy.
  2. Add Irish Cream, vanilla, and melted chocolate, combining well.  
  3. Pour into greased 9" x 9" baking pan.
  4. Bake in preheated 350 degree oven for 25-30 minutes.  Cool in pan on wire rack.  Cut into 2" squares.  Makes 16.