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Bailey’s Irish Cream Cheesecake Swirl Brownies

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Bailey's Irish Cream Cheesecake Swirl Brownies

I just love Bailey’s Irish Cream!  There is nothing Irish about me (with the exception of my first name) but I love adding Bailey’s Irish Cream to my favorite desserts to make them extra special.  If you have never tasted it before, Bailey’s website describes this wonderful liqueur as “a perfect marriage of fresh, premium quality Irish dairy cream, finest spirits, Irish whiskey and a proprietary recipe of chocolate flavors”.  On Sundays, I usually make a dessert that my family can enjoy after dinner.  We really appreciate good homemade brownies at my house and they are quick and easy to prepare even if you have a busy day ahead of you.

Brownies are wonderful because you can add all sorts of things to them and you get a different flavor every time.  I had an extra box of cream cheese left over from the White Chocolate & Almond Amaretto Cheesecake I made a last week, so I decided I would add that to the mix.  Cream cheese swirled into chocolate?  You can’t go wrong there!  As I was contemplating what type of extracts to put into these brownies, I remembered that I had purchased a bottle of Bailey’s Irish Cream for the holidays and never opened it.  I pulled it down from the shelf in my dining room and added a few splashes to my brownie batter.

These Bailey’s Irish Cream Cheesecake Swirl Brownies are mixed together by hand with Special Dark Chocolate Cocoa, semi sweet chocolate and Irish Cream for a chocolatey, fudgy dessert that is swirled with a light Irish Cream infused cheesecake layer.  These brownies are the perfect texture, not too dense and not too cakey, and have just the right amount of delicious Irish Cream in every bite.  This recipe makes a 9 x 13 baking dish full of brownies, which is perfect to serve a large family or bring to a gathering.  If you want to whip up a batch of brownies for your family, consider giving this yummy recipe a try!

Bailey's Irish Cream Cheesecake Swirl Brownies Fresh From The Oven

 

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Bailey’s Irish Cream Cheesecake Swirl Fudgy Brownies

Ingredients

  • For The Brownies:
  • 1 cup unsalted butter
  • 1/3 cup Special Dark Chocolate Cocoa
  • 1/3 cup semi sweet chocolate chips
  • 1 3/4 cup granulated sugar
  • 4 eggs
  • 2 1/2 Tbsp. Bailey's Irish Cream liqueur
  • 1 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • For The Cheesecake Layer:
  • 1 (8 oz.) package cream cheese, softened
  • 2 1/2 Tbsp. Bailey's Irish Cream liqueur
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp. flour

Instructions

  1. Preheat your oven to 350 degrees.
  2. Lightly grease and flour a 9 x 13 baking dish and set aside.
  3. In a larger (I use a 3 qt.) saucepan, melt the butter on low heat until you hear a little sizzle sound, but it's not burning.
  4. Turn off the heat, remove from hot burner and add the semi sweet chocolate, and the sugar and stir until melted.
  5. Add the cocoa and stir well.
  6. Add the eggs, one by one, beating into the batter by hand well after each addition.
  7. Add the Irish Cream and mix.
  8. Mix in the flour, baking powder and salt until you have a nice batter.
  9. Pour the batter into the baking pan.
  10. In a small mixing bowl, beat the cheesecake layer ingredients together.
  11. Evenly drop spoonfuls of the cheesecake filling on top of the brownies.
  12. Run a knife through the batters, creating a marbled, swirled effect.
  13. Bake for 30-35 minutes, or until the brownies look set and a toothpick inserted into the brownies comes out clean or with moist crumbs, not raw batter.
  14. Let cool before slicing.
  15. Makes 24 to 32 brownies depending on how you slice them.
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Comments

  1. Gale says

    I baked a batch of these brownies with the NEW BAILY’S IRISH CREAM CHOCOLATE CHERRY. It was out of this world yummy///

  2. MyThy Huynh as in "Mighty" says

    Hi Shannon!

    Just wanted to say this is the 2nd time making the recipe as all my coworkers loved in for St Patty’s Day and wanted it again for tomorrow!

    I love how forgiving it is. I was short 4 TBS of butter and replaced it w/ 4 TBS of oil instead and it still came out perfect. The first time I made it w/ white whole wheat flour as well and it was still every bit as chewy & dense but soft. This is my new go to brownie recipe!

  3. Wendy says

    The swirled cheesecake matched with just-right fudgy brownie sounds luscious! This is a great recipe to take to a pot-luck! Though the Irish Cream sounds great, I may try a Kahlua version…because that is what I have in the house right now. 🙂
    Wendy recently posted…Rose Bud Butter CookiesMy Profile

    • Shannon says

      Thanks Gloria! Well, I figure it’s not too time consuming and everyone can have more than one if there is a whole pan on top of the stove! Plus- I am all about the chocolate:)

    • Shannon says

      Thanks Paula! That’s my problem. Too much to do, so when these around- you grab one to eat for lunch! They are pretty tasty though! 🙂

Trackbacks

  3. […] Parade!  Happy St. Patrick’s Day!  While I had all intentions of making my favorite Bailey’s Irish Cream Cheesecake Swirl Brownies for today, I came down with this yucky 24 hour stomach bug last night!  My son had it 2 days […]

  4. […]  I guess you either love it or you don’t, Well, I love it!  I’ve used it in these Baileys Irish Cream Cheesecake Swirled Brownies & in this pretty Baileys Irish Cream Chocolate Chip Cheesecake and both were huge hits! […]

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