Irish Cream Brownies

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips
• 1/4 cup butter
• 1 cup sugar
• 1/2 cup egg substitute
• 1/4 cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
3. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
4. For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.

flour, unsweetened cocoa, baking soda, salt, chocolate chips, butter, sugar, egg substitute, irish cream, vanilla, cooking spray

Taken from www.myrecipes.com/recipe/irish-cream-brownies (may not work)