|3/4 cup||unsalted butter, melted|
|1 tsp||vanilla extract|
|3 Tbsp||Baileys Irish Cream (substitute with 35% cream for non-alcohol version)|
|3/4||all purpose flour|
|6 Tbsp||cocoa powder|
|1/4 tsp||baking powder|
|for the ganache:|
|1/2 cup||35% cream|
|1 3/4 cup||dark chocolate chips|
|5 Tbsp||Baileys Irish Cream (substitute 35% cream for non-alcoholic version)|
|Maldon sea salt for sprinkling|
Preheat oven to 350°F. Grease a 9×9 baking pan or line it with parchment paper
Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl.
Add the eggs and whisk together until well combined.
In a medium bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the egg mixture and mix until well combined.
Pour the batter into the prepared pan and spread evenly. Bake 20 minutes or until an inserted toothpick comes out clean.
Make the ganache: Combine the cream, chocolate chips, Baileys and vanilla extract in a metal or glass bowl. Set the bowl over a pot of simmering water.
Stir the ganache until everything is melted and smooth, then spread evenly over the brownies.
Chill the brownies until the ganache is set.
Cut into 16 squares and top each with a sprinkle of Maldon sea salt before serving.