Bailey’s Butterscotch Brownies

Preheat oven to 375°F. Line an 8×8 baking pan with aluminum foil and allow the foil to hang over 2 opposite edges. Spray with nonstick cooking spray.

Whisk flour, baking powder, and salt in a small bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, quickly mix the eggs to break them up. Add the sugar, coffee granules, Bailey’s, and vanilla and mix for 15 minutes.

While the egg mixture is whipping, place the butter in a metal bowl over a pot of gently simmering water and add the chocolate. Heat just until melted. Remove from heat and stir in the cocoa powder.

Gently fold the chocolate mixture into the egg mixture,;don’t feel the need to completely mix it yet. Add the flour mixture to the batter and gently mix. Fold in the butterscotch chips.

Transfer the batter to the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies bake, place a metal mixer bowl and your whisk attachment in the freezer for about 10 minutes. Remove from the freezer and attach to the mixer.

For the whipped cream, combine the heavy cream and sugar in the bowl of the mixer and begin to mix on low speed until small bubbles form. Increase the speed to medium until frothy. Increase the speed once more and allow the cream to whip until stiff peaks form. The cream goes through several stages but you’ll be able to watch as it thickens.

Reduce the speed back to low and mix in the vanilla extract.

Top the brownies with the whipped cream and/or more butterscotch chips.

Notes: I chose to cut out circles with a biscuit cutter for prettier presentation. Since I did this, I only had 6 servings and some scraps.