A decadent dessert that is a favorite among chocolate lovers.
- 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
- 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).
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- 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.
- Whisk in the sugars until completely combined. Allow the mixture to cool to room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined.
- Add the Irish cream and stir until combined. Do not over beat the batter.
- 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.
- Pour the batter into the prepared pan and smooth the top.
- 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.
- Allow the brownies to cool completely in the pan, then lift them out of the pan using the parchment paper.
- While the brownies are cooling, make the frosting.
- Beat butter on medium speed until light and fluffy.
- Slowly pour in the Irish cream until mixed together.
- Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. Spread over brownies and refrigerate.
- 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.
- Whisk until smooth and spread over frosted brownies. Allow to sit at room temperature for about 30 minutes. Refrigerate until set.
- Store covered in the refrigerator up to 3 days.