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1
Heat oven to 350 degrees.
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2
Grease bottom only of 9 or 10 inch springform pan.
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3
In large bowl, combine all brownie ingredients and mix thoroughly.
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4
Spread in greased pan.
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5
Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
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6
Cool on wire rack until completely cooled (atleast an hour).
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7
In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
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8
Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
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9
Gradually stir yolk mixture into hot mixture in saucepan.
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10
Cook over medium heat 3 minutes, stirring constantly.
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11
Remove from heat.
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12
Stir in 2 tablespoons liqueur and nuts.
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13
Refrigerate just until cool, about 25 minutes.
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14
Spread cooled filling mixture over top of cooled brownie.
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15
Refrigerate for 1 hour or until set.
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16
To serve:
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17
Run a knife around sides of pan to loosen.
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18
Remove sides of pan.
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19
Place brownie on serving plate.
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20
In large mixer, combine all topping ingredients until stiff peaks are formed.
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21
Pipe or spoon topping mixture evenly over chilled filling.
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22
Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).
