• Preheat the oven to 325°F (163°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy removal.

Make the Brownie Batter

• In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
• Add eggs, vanilla, espresso powder, and Irish cream liqueur, whisking until combined.
• Sift in flour, cocoa powder, salt, and baking powder, folding gently until just combined.

Bake the Brownies

• Pour the batter into the prepared pan and spread evenly.
• Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
• Let cool completely in the pan.

Make the Whipped Irish Cream Layer

• In a mixing bowl, beat heavy cream, powdered sugar, Irish cream, and vanilla until soft peaks form.
• Spread over the cooled brownie layer and refrigerate for 20 minutes.

Prepare the Mocha Layer

• In a heatproof bowl, microwave chocolate and heavy cream in 20-second intervals, stirring in between, until smooth.
• Stir in espresso powder and Irish cream liqueur until fully combined.
• Cool it slightly, pour over the chilled whipped cream layer, and spread evenly. Refrigerate until firm.

Chill & Serve

• Chill these brownies for at least 1 hour (or freeze for 30 minutes) before slicing. This ensures clean layers when cutting.
• Slice into 12 squares and enjoy!