Here are a couple of recipes from an old friend, John Connolly. John and I have attended many of the same SF cons, Conestoga being just one of many. Nowadays, he sits in the con suite, like a SF guru, and feeds all the attendees the goodies he hand makes each year. John, don't ever give up your throne; you've earned it.
1 box cheap brownie mix
½ c olive oil
¼ c dark rum
1 c chocolate chips
2 eggs
¼ c chocolate syrup
1 tsp cocoa powder
Preheat oven to 350 degrees (325 if you're using a glass pan). Mix brownie mix and cocoa powder. (To give brownies a dark chocolate flavor, increase cocoa powder to 2Tbs. and add ½ tsp. fine ground instant coffee.)
Blend the oil, syrup, and rum together; add to dry ingredients with eggs. Mix until moistened.
Grease a 9X13" pan and spread batter. Add chocolate chips evenly over the top of the batter. Bake for 28 minutes. DO NOT OVERBAKE! Test with clean knife to see if they're done. Cook, then put in fridge to cool before cutting; it makes them easier to get out of pan. Can be frozen and doing so brings out flavor better.
4 eggs
2 tsp. vanilla
1 c Bailey's Irish Cream
3 c sugar
1 can condensed milk
½ gallon regular milk
With mixer on low, lightly whip the eggs, then add the condensed milk and vanilla. Once blended, add sugar and blend until creamy. Add Bailey's and make sure it is mixed in well.
Place in 1 gallon container of ice cream maker; there will be a little over ½ gallon, so fill the rest of the container to the gallon mark with regular milk. The Bailey's will make your ice cream take longer to freeze, so you will need extra ice and rock salt for your maker. And when it's frozen, it will be colder so watch out for brain freeze!