Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.

In a mixing bowl, combine the melted butter and sugar, whisking until smooth.

Add the eggs, vanilla extract, and Bailey’s Irish Cream, mixing until well combined.

In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

While the brownies are baking, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

Remove from heat and add the chocolate chips, stirring until smooth and glossy.

Once the brownies are done, remove them from the oven and let them cool in the pan for 10 minutes.

Pour the ganache over the warm brownies, spreading it evenly.

Allow the brownies to cool completely before cutting into squares.