Ingredients

Brownies:

• ¾ cup flour (whole wheat or all-purpose)
• ⅔ cup Dutch-process cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• ½ cup Bailey’s Irish Cream liqueur
• 1 teaspoon vanilla extract
• 1 large egg

Ganache:

• 1 cup semi-sweet chocolate chips
• ¼ cup Bailey’s Irish Cream liqueur
• ¼ cup whipping cream

Directions

Brownies:

1. Preheat the oven to 350 °F.
2. Line an 8″×8″ pan with parchment paper.
3. In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
4. In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips. Remove from heat.
5. Mix the sugar, Irish cream, and vanilla until well combined. Stir in the egg just until incorporated.
6. Fold in the flour mixture just until no more streaks of flour remain.
7. Scoop the batter into the prepared pan using a spatula.
8. Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.
9. Let brownies cool to room temperature.

Ganache:

1. In a small bowl, add the chocolate chips and Irish cream.
2. In a small saucepan over medium-high heat, scald the cream.
3. Remove from the heat. Pour the cream into the bowl with the chocolate chips and Irish cream.  Still until all the chocolate chips are completely melted. Pour over cooled brownies.
4. Cover and store at room temperature for 2 days. For fudgier brownies, keep in refrigerator up to 4 days.

For Gluten-free: Replace whole wheat flour with ¾ plus 1 tablespoon buckwheat flour

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