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For the brownies:
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Preheat oven to 350 F.
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Melt the butter and chocolate together in the top of a double boiler or in the microwave oven and allow to cool. If you heat it in the microwave, heat for 30 seconds at a time and stir before additional 30 second increments. Set aside until cooled.
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In a large bowl beat together the eggs, sugar and vanilla until smooth. Then add in the cooled chocolate/butter mixture and continue to beat until fully incorporated.
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In a separate bowl, sift together the flour, baking powder, cocoa powder and salt. Add the dry ingredients into the wet ingredients and blend until all the flour is incorporated.
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Line an 8x8 baking dish with parchment paper or aluminum foil and pour in the batter. Bake in a preheated 350 F oven for 1 hour. When done remove from the oven and set on a rack.
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For the Bailey's cream filling:
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Combine the cream cheese, sugar, milk and Irish cream in a bowl and stir until all the ingredients are fully incorporated.
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Assemble each mini trifle by cutting rounds out of the brownies. I used the rim of the 6 ounce trifle glass I was planning to use so that they would fit.
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Place a layer of brownie at the bottom of your dish, layer on a large spoonful of the cream cheese mixture and repeat for as many layers as you like. Dust the top with a little cocoa powder, if desired.
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Makes approximately 8 servings, depending on the size trifle glasses you're using.
