Ingredients:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder (you can also use dark cocoa)

1/4 teaspoon baking soda

1/4 teaspoon salt heaping

1/3 cup bittersweet chocolate chips

1/4 cup (4 Tablespoons) butter

2 eggs

1 cup sugar

1/3 cup Bailey’s Irish Cream1 teaspoon vanilla extract


Directions:

Preheat oven to 175°Celsius.

Line an 20x20 cm pan with foil and lightly spritz with cooking spray; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined.

Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted.

Set aside to cool a bit.
(Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside.)

Once the chocolate mixture is warm (not hot!) add eggs, one at a time, whisking constantly to incorporate the eggs.

Whisk vigorously for about 10 seconds to incorporate fully.

Add sugar, vanilla, and Baileys and whisk until combined.

Add the flour mixture into the chocolate mixture, folding until just combined (the flour JUST disappears).

Pour batter into the prepared pan; give it a quick wiggle to even out the batter.

Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached.

Enjoy and de-stress:)