These dense and fudgy brownies have a subtle hint of Irish cream and are frosted with a silky, boozy chocolate ganache. Perfect for celebrating St. Patrick's Day!
1: Preheat the oven to 350F.
2: Spray a 9” square baking pan with cooking spray and line the bottom with parchment paper.
3: In a medium bowl, whisk together the flour, cocoa, and salt.
4: Melt the butter and sugar in a medium saucepan over medium heat, stirring constantly, just until the butter melts and the mixture starts to bubble. Remove from heat.
5: Add the chocolate chips and let stand until softened, about 2 minutes. Whisk until smooth.
6: Whisk the Irish cream liqueur into the chocolate mixture.
7: Add the eggs one at a time, then add the vanilla extract.
8: Stir in the flour mixture just until smooth and spread the batter in the pan.
9: Bake until a toothpick inserted in the center comes out mostly clean, about 30 minutes.
10: For the frosting, heat the Bailey's and cream in a medium saucepan over medium heat until small bubbles appear around the edges. Remove from heat.
11: Stir in the chips until submerged. Let stand for 3 to 5 minutes to soften.
12: Whisk until smooth to create the ganache.
13: Transfer to a bowl and refrigerate for about 1 hour until firmed up.
14: Scoop the ganache into an electric mixer and beat until light and fluffy.
