Ingredients
| 3-1/2 tbsp. | cocoa powder | | 1-1/2 cup | all-purpose flour | | 1/4 tsp. | salt | | 1/4 tsp. | cinnamon | | 10 tbsp. | butter | | 3 tbsp. | corn oil | | 5 oz. | unsweetened chocolate, chopped | | 2 cups | light brown sugar | | 2 tbsp. | light brown sugar | | 3 | eggs | | 1 | egg yolk | | 6 tbsp. | B&B liquer |
Glaze Frosting
| 9 oz. | semisweet chocolate, chopped | | 6 | fl. oz. corn oil | | 1 tbsp. | B&B liquer |
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Instructions
Butter and flour 9 or 10-inch square pan.
Sift together cocoa, flour, salt and cinnamon. Melt butter, corn oil and chocolate over double boiler. Place melted chocolate mixture in a mixing bowl. Allow to cool for 5 minutes. Add brown sugar and beat well. Add eggs slowly. Add B&B liquer. Slowly add dry ingredients, mixing until incorporated. Pour into prepared pan. Bake at 350°F for 20-30 minutes.
Glaze:
Melt chocolate, corn oil and liquer over a double boiler. Let brownies cool and cut into desired shapes. Place on cake rack over panto catch drippings. Pour warm glaze to coat. Chill until glaze sets. Strain and refrigerate remaining glaze in covered bowl.
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