For The Small Batch Baileys Brownies

• First, make the brownies. Position a rack in the center of the oven and preheat the oven to 350°F.

  Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
• Melt the butter and chocolate. Place the butter, chocolate, and cocoa powder in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).

  Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the butter and chocolate have melted and combined, 5 to 10 minutes.

  Set the double boiler or bowl on a wire rack and let the chocolate mixture cool while you prep the other ingredients.
• Mix the dry ingredients. In a medium bowl, whisk together the flour, espresso powder or instant coffee granules, and salt.
• Mix the sugars, eggs, and vanilla, then add the chocolate and dry ingredients. In a large bowl, whisk together the sugars, eggs, and vanilla until just combined. Slowly pour in the chocolate mixture while whisking.

  Continue whisking until smooth, about 1 minute.

  Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix until just combined.
• Bake the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top.

  Bake for 40 to 45 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached.

  Cool completely on a wire rack before topping with the ganache.
• Make the Baileys ganache. Once the brownies are cool, make the ganache. Place the chocolate for the ganache in a small, heatproof bowl.

  In a small, heavy-bottomed saucepan, cook the Baileys and the cream over medium-high heat to just under a boil. Immediately pour over the chocolate, then place a dinner plate over the bowl to create a makeshift lid.

  Let sit, undisturbed, for 5 minutes. After 5 minutes, remove the plate. Whisk slowly but steadily until the ganache is thick, smooth, and shiny.
• Top the brownies with the ganache. Immediately pour the ganache over the unsliced brownies, using an offset spatula to spread it evenly to the edges.

  Refrigerate the bars, uncovered, for 30 minutes to 1 hour, to allow the ganache to set and cool.
• Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board.

  To make 8 brownies, unmold the brownies from the pan and slice them lengthwise. Hold the two long slices together, and slice them into quarters crosswise. This will create 8 brownie squares.

  The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days