Bailey's Truffle Bars

Yield: 32 cookies

Ingredients

• Softened butter for preparing baking pan
• 2 tablespoons granulated sugar
• 1 (4 ounce) bar Swiss dark chocolate, chopped
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1/4 cup + 2 tablespoons butter, softened and divided
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup Bailey's Irish Cream
• 1/2 cup semisweet chocolate mini chips

Instructions

1. Grease an 8 inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.
2. Heat oven to 350 degrees F.
3. Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.
4. Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes.
5. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.
6. Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition.
7. Stir in mini-chips. Spoon batter into prepared pan.
8. Bake for 18 minutes. Do not over-bake.
9. Let cool completely.
10. Cover and chill for at least 2 hours.
11. Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again.
12. Using a sharp knife cut into small squares or 2 x 1-inch sticks.

Nutrition

Per serving (1 brownie): 105 calories, 7g fat, 18mg cholesterol, 1g protein, 12g carbohydrates, 1g fiber, 49mg sodium, 53 percent calories from fat