Baileys Cheesecake Brownies
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5.0
6 reviews
Excellent
Baileys Cheesecake Brownies
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These Baileys Cheesecake Brownies are the ultimate treat for St. Patrick's Day or whenever you're in the mood for a decadent dessert. They blend the best of both worlds: a rich, fudgy chocolate brownie base topped with a creamy, tangy cheesecake layer, both infused with the smooth flavor of Bailey's Irish Cream. Perfect with a hot cup of coffee or on their own.
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Ingredients
For the Irish Cream Cheesecake
- 226 g cream cheese , preferably Philadelphia brand
- 65 g granulated sugar
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 2 tablespoons Irish cream
- 2 tablespoons all-purpose flour, sifted
For the Irish Cream Brownies
- 70 g unsalted butter
- 115 g bittersweet , finely chopped
- 3 large large eggs , room temperature
- 150 g granulated sugar
- 50 g light brown sugar
- 1 Tablespoon pure vanilla extract
- 60 ml Irish Cream
- ¼ teaspoon kosher salt
- 94 g all-purpose flour, sifted
- 2 tablespoons natural unsweetened cocoa powder
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Instructions
- Preheat the oven to 350 °F (175 °C). Line a 9-inch square baking pan with parchment paper or grease it with butter or nonstick cooking spray. Set aside.
- In a small bowl, microwave the cream cheese until soft, about 20 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla extract, Irish Cream, and flour until smooth. Set aside.
- Sift the flour and cocoa powder into a medium bowl and set aside.
- In a medium microwave-safe bowl, melt the butter in the microwave for about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. If bits of chocolate remain, place the mixture in the microwave for 10 seconds.
- In the bowl of an electric mixer, beat the eggs, granulated sugar, light brown sugar, vanilla extract, Irish Cream, and salt on medium speed until smooth. Add the melted chocolate mixture and beat until well incorporated. Add the flour mixture and mix on low until just combined. Do not overmix.
- Spread the brownie batter in the prepared pan. Using a spoon, dollop the cheesecake batter over the brownie layer, about eight dollops. Leave as much space as possible between the dollops. Using a wooden skewer, swirl the cheesecake batter through the brownie batter to create a marbled pattern. Do not overdo the marbling, or the batters will become muddled.
- Bake the Cheesecake Brownies until puffed and set in the center, about 40-45 minutes. Let cool completely in the pan on a wire rack.
- Cut the Cheesecake Brownies into 3-inch square pieces.
Equipments used:
Notes
- How to Store
- Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Before serving, bring the brownies to room temperature for the best flavor and texture.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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