Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, and sea salt.
In another bowl, whisk together the melted butter, Baileys Irish Cream, and 4 of the 6 eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the mini chocolate chips gently with a spatula.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies are baking, prepare the frosting by beating the cream cheese until smooth, then gradually add the powdered sugar and instant coffee granules.
Allow the brownies to cool completely in the pan. Once cooled, spread the cream cheese frosting evenly over the top.
Using the parchment overhang, lift the brownies out of the pan. Cut them into squares and serve.
