Insulin Shock Black Hole Brownies

Ingredients

Favorite brownie batter (enough to fill a 13 x 9 inch baking pan)
1/2 jar hot fudge
1 cup creamy peanut butter
16 ounces semisweet chocolate chips, divided
1 bar dark chocolate (optional)
2 cups flavored liqueur (Bailey's, Chambord, Rumpleminze, Amaretto, etc.), divided

Melt 12 ounces of the chocolate chips, hot fudge, peanut Butter and 1 cup of the liqueur in a small saucepan. When mixture is liquid, mix into batter.
Pour batter into a 13 x 9 inch baking pan.
Melt remaining chocolate and liqueur in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). If any remains, use it for ice cream sauce.
Bake at 350 degrees F for 35 to 40 minutes.
IMPORTANT: Every 5 to 10 minutes, remove the pan from the oven and slam it down on a counter two or three times. Brownies are done when a wooden pick inserted near the edge comes out clean. The center will still be semi-liquid.

If you want a truly decadent brownie, replace all the liquids called for in the brownie batter with liqueur.

Can be eaten immediately, but are best after 24 hours (it takes time for the fudge to set).