Baileys Brownies (with 3/4 cup Irish cream!)

Preheat the oven to 350 °F (175 °C) and line an 8"×8" (23cmx23cm) pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
3/4 cup (103 grams) flour, 2/3 cup (77 grams) Dutch-process cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder
In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate.
1/4 cup (56 grams) unsalted butter, 1 cup (170 grams) semi-sweet chocolate chips
Add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.
1 cup (200 grams) granulated sugar, 1/2 cup (120 ml) Baileys, 1 teaspoon vanilla extract, 1 large egg
Fold in the flour mixture just until no more streaks of flour remain. It'll be thick.
Scoop the batter into the prepared pan and use a silicone spatula to even it out.
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. They won't look baked through like a cake. If you made the buckwheat version, let them sit for about 2 hours before serving as they need some resting time. Otherwise, the brownies only need about 1 hour to cool and set.
While they cool, prepare the ganache.

Place the chocolate and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the mixture until steamy and on the verge of simmering.
1 cup (170 grams) semi-sweet chocolate chips, 1/4 cup (60 ml) Baileys
Remove from the heat. Pour the whipping cream over the chocolate and Irish cream and stir until all the chocolate is completely melted. Let cool for about 15 minutes before pouring over the cooled brownies.
1/4 cup (60 ml) whipping cream
Refrigerate in an airtight container for up to 4 days. They also freeze great for up to 3 months.