Drunk Brownies

(serves 24-36…a ton of brownies)

1 cup cocoa powder
1 cup plus 2 TBSP unsalted butter
5 large eggs
1 ½ tsp vanilla
1 1/2 cups sugar
½ cup packed brown sugar
1/3 cup Kahlua
½ cup all-purpose flour
2 cups chocolate chips/chunks

Preheat oven to 350.

Grease and flour a jelly roll pan. If you are halving the batch you can use a 9 by 13 inch pan. Melt butter and stir in cocoa powder. Set aside.

In a mixing bowl combine eggs, sugars and vanilla. Beat for 5 minutes on medium-high speed.
Add flour and chocolate/butter mixture, stirring until just combined. Fold in chocolate chips/chunks.
Pour into pan and bake 25-30 minutes(if you are making the half batch in the 9 by 13 inch pan baking time increased to about 40 minutes).
Brush hot brownies with liqueur, cover with plastic wrap and let set for 30 minutes before frosting.

Chocolate Buttercream Liqueured Frosting
3 cups powdered sugar
½ cup cocoa powder
6 TBSP butter, at room temperature
¼ cup heavy cream
¼ cup Kahlua
Beat butter and powdered sugar together on medium high for about 3 minutes. Add cocoa powder and beat another 2 minutes. Add liqueur slowly until mixture is creamy. Spread on cooled brownies.