Place the chocolate and butter in a microwave-safe bowl. Heat at
half power in 30-second increments until the butter has melted
and the chocolate melts when stirred. Stir until smooth. Set aside
to cool.

Preheat oven to 350°F. Grease 48 mini muffin cups or line them
with paper liners.

Add the eggs, sugar, and Irish cream to the cooled chocolate
mixture. Use an electric mixer (or mix by hand) to mix until
thoroughly combined.

Stir in the flour and salt, mixing just until combined. Stir in the
chocolate chips.

Divide the batter among the muffin cups, filling each almost full.
(I use a#40 scoop.)

Bake 10 to 15 minutes, or until a pick inserted into the center
comes out with moist crumbs. Just as they are screaming hot
pour a teaspoon of IOWISH CREAM LIQUEUR on each brownie.

Cool in the pan on a wire rack.

I like to dip each one in fudge ganache on the bottom and serve
upside down.