Irish Cream Brownies

Ingredients

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons Baileys Irish Cream
• Baileys Frosting
• ¾ cup unsalted butter, softened
• 1/3 cup Baileys Irish Cream
• 3 cups powdered sugar
• Baileys Ganache
• ½ cup Baileys Irish Cream
• 2 tablespoons heavy cream
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper (do not skip this step).
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large microwave safe bowl. On a low setting, melt chocolate and butter stirring occasionally, until completely melted and smooth.
4. Whisk in the sugars until completely combined. Allow the mixture to cool to room temperature.
5. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined.
6. Add the Irish cream and stir until combined. Do not over beat the batter.
7. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake, rotating the pan halfway through baking, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes.
10. Allow the brownies to cool completely in the pan, then lift them out of the pan using the parchment paper.
11. While the brownies are cooling, make the frosting.
12. Beat butter on medium speed until light and fluffy.
13. Slowly pour in the Irish cream until mixed together.
14. Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. Spread over brownies and refrigerate.
15. To make the ganache, combine Irish cream and heavy cream in a sauce pan over medium-high heat. Bring just to a boil and remove from heat. Immediately pour over chocolate chips. Allow to sit for 5 minutes to melt the chocolate.
16. Whisk until smooth and spread over frosted brownies. Allow to sit at room temperature for about 30 minutes. Refrigerate until set.
17. Store covered in the refrigerator up to 3 days.