1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. In a double boiler or heatproof bowl over simmering water, melt the butter and semi-sweet chocolate chips together. Stir until smooth and let cool slightly.

3. In a separate bowl, whisk together granulated sugar, brown sugar, and eggs until frothy. Add the cooled chocolate mixture, Baileys, and vanilla. Mix until fully combined.

4. In another bowl, sift together flour, cocoa powder, and salt. Fold into the wet mixture gently until just combined. Don’t overmix.

5. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes or until a toothpick inserted in the center comes out with moist crumbs.

6. While the brownies cool, heat the heavy cream until steaming. Pour it over chopped dark chocolate, let sit for 2 minutes, then whisk smooth. Stir in Baileys.

7. Spread ganache over cooled brownies. Chill in the fridge for at least 1 hour to set. Slice and serve.