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 4x8 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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