1cupplus 2 Tablespoons (200 g) good quality semisweet chocolate chips
½cup(113 g or 1 stick) unsalted butter, room temperature and cut into quarters
3tablespoons(18 g) unsweetened cocoa powder
3large eggs, room temperature
1 ¼cups(250 g) granulated sugar
2teaspoonspure vanilla extract
1cup(125 g) all purpose flour
¾cup(1 1/2 sticks) unsalted butter, room temperature
3 ½cups(420 g) confectioners' sugar, sifted
3 to 5TablespoonsBailey’s Irish Cream Liqueur
¾cup(4 oz) good quality semisweet chocolate chips
½cup(120 ml) Bailey’s Irish Cream Liqueur
Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally until smooth. Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture.
Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
Cool completely to room temperature, about 2 hours. Prepare Bailey’s frosting.
Using an electric mixer, beat butter until high speed until light and fluffy, about 3 minutes. Add powdered sugar and mix until incorporated. Add Bailey’s Irish Cream and mix until combined. If a thinner frosting consistency is desired, add more Irish cream one tablespoon at a time.
Spread frosting over cooled brownies and refrigerator while ganache is prepared.
Place chocolate chips in a bowl and set aside.
Add heavy cream and Bailey’s Irish Cream to a saucepan. Heat until scalding hot and the cream at the edge of the pan is simmering. Pour hot heavy cream over chocolate chips and let the mixture sit for 5 minutes. Stir until smooth and chocolate is melted.
Spread over frosted brownies and let them sit for 20 minutes before transferring to the refrigerator to set. Slice and serve.
Store Bailey's brownies in an airtight container in the refrigerator for up to one week.Frosting: If the frosting is melting, it is because the butter was too warm or you are baking in a warm climate. To fix it, place the mixing bowl in the refrigerator fro 15 to 20 minutes, beat the frosting for 5 seconds, then frost the completely cooled brownies.Ganache: Use good quality chocolate such as Ghirardelli or Bakers chocolate for the best consistency. Make sure the heavy cream and Bailey's is scalding hot (not boiling) when pouring over the chocolate.