1/3 c. butter
2 sq. unsweetened chocolate
1 c. sugar
2 eggs, well beaten
3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Melt butter and chocolate over a low heat. Remove from heat, add sugar and eggs and mix well. Add flour, baking powder, and salt. Add vanilla and mix well. Pour into greased and floured 8 or 9 inch square pan. Bake at 350 degrees for 30-35 minutes. Cool completely. Remove from pan and cut into strips about 2 x 4 inches. Cut the strips through the center to make 2 thinner layers. Line the bottom and sides of a 2 quart souffle or casserole dish. While brownies are baking and cooling, make filling.

FILLING:

1 1/2 lbs. semi-sweet chocolate
1/2 c. cream
3 eggs, separated
1/2 c. liqueur
1/2 c. cream, whipped

Melt chocolate with cream over low heat. Remove from heat. Beat egg yolks until pale yellow and add to chocolate. Stir in liqueur. Cool. Beat whites until stiff. Whip cream until stiff. Fold whipped and cream into chocolate mixture and spoon into brownie-lined dish. Chill overnight. Whip 1/2 cup cream to use as a garnish.

I used creme de menthe but you can use any liqueur you wish. If you use coffee liqueur you should use strong coffee for the 1/2 cup of cream.