Sweet Kitchen Cravings

0 Brownies: Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.
1 Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter and sugar and whisk until thoroughly combined. Mix in the egg, vanilla, and espresso powder and mix well, for about 30 seconds.
2 Fold in the cocoa powder, flour, and salt. Once only a few streaks of flour remain, mix in the mini chocolate chips. Spread the brownie batter evenly in the prepared pan and set aside.
3 Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth and creamy. Add the Baileys, flour, and vanilla. Mix just until the ingredients are all incorporated but be careful not to overmix.
4 Spread the cheesecake filling over the brownie batter, being careful not to mix the two batters. Bake the brownies for 25-30 minutes or until the cheesecake is set and starts to brown on top.
5 Cool the brownies to room temperature then place them in the fridge until completely chilled.
6 Ganache: Combine the chocolate and heavy cream in a microwave-safe dish and heat in 20-second increments, stirring in between until melted. Pour the warm ganache over the chilled brownies and spread it to the edges. Chill the brownies until the ganache is set.
7 Once the ganache has set up, cut the brownies into equal pieces with a sharp knife. Serve and enjoy!