📖 Instructions

1. Preheat your oven to 325°F (160°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. This prevents sticking AND makes cleanup a breeze.
2. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the butter and chocolate together. Stir occasionally until smooth. Remove from heat and let it cool slightly. Trust me, you don't want to add eggs to HOT chocolate – scrambled eggs in your brownies? No thanks!
3. In a separate bowl, whisk together the eggs and sugar until light and pale. This usually takes about 2-3 minutes. Don't skimp on this step; it's what gives the brownies that delightful crackly top.
4. Gently fold the melted chocolate mixture into the egg mixture until just combined. Be gentle; overmixing will result in tough brownies! Nobody wants a brick for dessert.
5. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. A few streaks of flour are fine; don't overmix!
6. Stir in the Baileys Irish Cream until evenly distributed. Give it a good stir – this is where the magic happens!
7. Pour the batter into the prepared baking pan and spread evenly. If you're feeling fancy, sprinkle some chocolate chips or chopped nuts on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remember, every oven is different, so start checking around 25 minutes. Don't want to burn 'em!
9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. I like to dust mine with a little cocoa powder, too.