Baileys Irish Cream Brownies
Baileys Brownies are rich & chocolatey with an entire cup of Irish cream liquor in the batter. Even better, there’s a swirl of Baileys cheesecake throughout the brownies.
Table of contents
Why these are The Best Baileys Brownies
These are truly fudgy and tasty brownies. There’s a whole cup of Baileys Irish Cream in the batter. The creamy, boozy liquor enhances the chocolate flavor in a really lovely way.
The final perfect touch for these brownies is a generous swirl of Baileys flavored cheesecake. It just melts in your mouth.
Ingredients
Ingredient Notes
- Semi Sweet Chocolate – Use a high-quality semi-sweet chocolate in this recipe. Chocolate chips may have added ingredients that can compromise the texture of the brownie.
- All Purpose Flour – There’s enough flour in the recipe to give the brownies structure and prevent them from becoming greasy. But not so much that the brownies become cakey.
- Sugar – I use both white and brown sugar in this recipe. Brown sugar holds onto moisture for a very moist crumb.
- Baileys – You can use any brand of Irish cream liquor for this recipe. If you don’t want to use alcohol use Irish Cream coffee creamer in place of the real thing.
Process Photos
See the recipe card for detailed measurements and instructions.
- Melt the butter and chocolate then stir in the white and brown sugar.
- Stir in the Baileys.
- Stir in the eggs.
- Stir in the flour.
- Beat the cream cheese and sugar.
- Add the Baileys.
- Mix until well combined.
- Add the eggs and mix to combine.
- Spread 2/3 of the brownie batter in the prepared pan.
- Spread the cheesecake batter over the brownie batter.
- Add the remaining brownie batter and swirl it into the cheesecake batter.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs.
Recipe Tips
- The recipe can be halved and baked in an 8″ or 9″ square pan.
- Butter the pan and line with parchment paper. This not only prevents sticking, it makes it much easier to lift the brownies out of the pan.
- You can make and bake the brownie batter without the cream cheese swirl for a plain Baileys brownie.
Storage & Serving
- Because of the cheesecake swirl, the brownies should be stored in the refrigerator.
- Bring the Brownies back to room temperature for serving.
- The brownies can be frozen. Defrost before serving (but they are also delicious straight from the freezer).
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Baileys Irish Cream Brownies
Baileys brownies are a rich & chocolatey cake with an entire cup of Irish cream liquor in the batter. Even better, there's a swirl of Baileys cheesecake throughout the brownies.
servings
Ingredients
Brownie Batter
- 5 oz all purpose flour (1 cup, see note)
- ½ teaspoon table salt
- 10 ounces semi-sweet chocolate (chopped)
- 8 ounces unsalted butter
- 8 oz baileys (1 cup)
- 2 teaspoon 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 teaspoon vanilla extract
- 2 large eggs
Instructions
Prep the pan
Make the brownie batter
- In a small bowl, whisk together 5 oz all purpose flour, ½ teaspoon table salt, set aside.
- Combine the 10 ounces semi-sweet chocolate and 8 ounces unsalted butter in a large microwave safe bowl. Microwave for 2 minutes, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
- Add 6 oz granulated sugar and 6 oz brown sugar to the chocolate mixture, stir to combine. Stir 8 oz baileys and 2 teaspoon vanilla extract. Add 4 large eggs and stir to combine. Add the flour mixture and stir just until combined. Set the batter aside while you make the cream cheese batter.
Make the cheesecake batter
- Combine 16 oz cream cheese with 6 oz granulated sugar until its smooth. Add 4 oz Baileys Irish Cream and 2 teaspoon vanilla extract then stir until smooth. Add 2 large eggs and mix to combine.
Assemble and bake
- Spread ⅔ of the brownie batter evenly into the prepared pan. Spread the cream cheese batter over the brownie batter. Dollop the reserved brownie batter over the cheesecake batter. Swirl the browie batter into the cheesecake batter.
- Bake until a toothpick inserted in the center comes out clean (about 45 minutes). Cool to room temperature. Run a paring knife around the two ends of the brownies to separate from the pan, then use the parchment paper to slide the brownies out onto a cutting board.
- Cut in a 4×8 pattern for a total of 32 brownies (for clean edges wipe the knife with a damp cloth between cuts).
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can make and bake the brownie batter without the cream cheese swirl for a plain chocolate brownie.
These brownies keep for several days in the refrigerator. Bring back to room temperature before serving. They freeze very well.
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