Irish Cream Brownies

1 cup all purpose flour
½ cup unsweetened cocoa
¼ tsp baking soda
¼ tsp salt
1/3 cup semisweet chocolate chips
¼ cup butter
1 cup sugar
½  cup egg substitute
¼ cup Baileys Irish Cream
1 tsp vanilla extract
Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 ½  minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just      until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out almost clean*. Cool on a wire rack.
                       
*If you wait until the pick is clean, the brownies will be overcooked

                        Yield: 16 servings (serving size: 1 brownie)