Chocolate Brownies with Ice Cream and Kahlua

Preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan and set aside.

Over medium heat, melt the chocolate in the top of a double boiler over simmering water. When melted, remove from the heat and cool to room temperature.

In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt and set aside.

In a mixer or with a wooden spoon in a separate mixing bowl, cream the butter and sugar together until light and smooth. Add the eggs, one at a time, beating well after each addition. Add the cooled melted chocolate and the vanilla.

Fold the sifted dry ingredients and the nuts and/or the chips into the mixture and the transfer the batter to the prepared baking pan. Bake for 45 minutes; the center of the brownies will still be a little moist. Remove the pan from the oven and cool the pan on a cake rack before cutting. When cool, cut into 12 pieces.

TO SERVE: Center a brownie in the middle of a plate and top with ice cream. Drizzle Kahlua liqueur on the ice cream.