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Baileys Irish Cream Brownies with Cheesecake Swirl Recipe

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4 from 72 reviews

Decadent Baileys Irish Cream Brownies featuring a rich chocolate brownie base infused with Baileys Irish Cream and a creamy cheesecake swirl, baked to perfection for a fudgy and flavorful treat.

Ingredients

Brownie Batter

  • 5 oz all purpose flour (1 cup)
  • ½ teaspoon table salt
  • 10 ounces semi-sweet chocolate, chopped
  • 8 ounces unsalted butter
  • 8 oz Baileys Irish Cream (1 cup)
  • 2 teaspoons vanilla extract
  • 6 oz granulated sugar (¾ cup)
  • 6 oz brown sugar (¾ cup)
  • 4 large eggs

Cheesecake Swirl

  • 16 oz cream cheese (room temperature)
  • 6 oz granulated sugar (¾ cup)
  • 4 oz Baileys Irish Cream (½ cup)
  • 2 teaspoons vanilla extract
  • 2 large eggs

Instructions

  1. Prep the pan: Butter a 13×9 inch baking pan, then line it with parchment paper placed in one direction. Preheat the oven to 350 °F (175 °C) to ensure it reaches the right temperature for baking.
  2. Make the brownie batter: In a small bowl, whisk together the 5 oz flour and ½ teaspoon salt; set aside. In a large microwave-safe bowl, combine 10 ounces semi-sweet chocolate and 8 ounces unsalted butter. Microwave for 2 minutes, then stir. Continue microwaving in 30 second increments, stirring each time until the chocolate is completely melted and smooth. Stir in 6 oz granulated sugar and 6 oz brown sugar until combined. Add 8 oz Baileys Irish Cream and 2 teaspoons vanilla extract, mixing well. Incorporate 4 large eggs, stirring until fully blended. Finally, fold in the flour mixture just until combined, being careful not to overmix. Set aside the brownie batter.
  3. Make the cheesecake batter: Using a mixer or whisk, beat 16 oz cream cheese with 6 oz granulated sugar until smooth and creamy. Add 4 oz Baileys Irish Cream and 2 teaspoons vanilla extract, stirring until smooth. Beat in 2 large eggs until just combined, ensuring a smooth cheesecake mixture.
  4. Assemble and bake: Evenly spread two-thirds of the brownie batter in the prepared baking pan. Carefully spread the cheesecake batter over the brownie layer. Dollop the remaining brownie batter over the cheesecake batter in spoonfuls, then use a knife or skewer to gently swirl the brownie and cheesecake batters together to create a marbled effect. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Remove from the oven and allow to cool to room temperature in the pan.
  5. Cut and serve: Run a paring knife around the edges of the brownies to loosen them from the pan. Using the parchment paper, gently lift the brownies out of the pan onto a cutting board. Cut into a 4 by 8 grid for a total of 32 brownies, wiping the knife with a damp cloth between cuts for clean edges. Serve and enjoy.

Notes

  • Ensure cream cheese is at room temperature for a smooth cheesecake batter.
  • Do not overmix the brownie batter to keep it fudgy and tender.
  • Use parchment paper to easily lift brownies from the pan after baking.
  • Let brownies cool completely before slicing to prevent crumbling.
  • Browine baking time may vary slightly depending on your oven; begin checking at 40 minutes to avoid overbaking.

Find it online: https://deliciousyum.com/baileys-irish-cream-brownies-with-cheesecake-swirl-recipe/