Source: B&B Liqueur

3 1/2 tablespoons cocoa powder
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
10 tablespoons butter
3 tablespoons corn oil
5 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons brown sugar
3 eggs
1 egg white
6 tablespoons B&B liqueur or other flavored liqueur

Glaze
9 ounces chopped semisweet chocolate
12 tablespoon corn oil
1 tablespoon B&B liqueur or other flavored liqueur

Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan with nonstick spray.

Sift together cocoa, flour, salt and cinnamon.

Using a double-boiler method, in a saucepan, melt butter, corn oil and chocolate.

Place melted chocolate in a large mixing bowl. Add brown sugar to chocolate mixture; beat well. Add eggs, slowly. Add liqueur. Slowly add flour mixture, beating until incorporated. Pour into prepared pan, and bake for 20 to 30 minutes.

To glaze, melt the chocolate, corn oil and liqueur in a double boiler. Cut brownies into desired shapes, such as squares, diamonds, hearts, etc. (Brownies are easier to cut when cold.)

Place cut brownies on a cake rack or grid with a pan underneath to catch drippings. Pour warm glaze over brownies to coat. Chill until glaze is set. If there is leftover glaze, pour through a strainer and keep refrigerated in a covered bowl. You can reuse the leftover glaze.