Baileys Cheesecake Brownies


For the Cheesecake Batter

8 Oz. cream cheese

1/3 cup sugar

1 egg yolk

1/4 teaspoon vanilla

2 tablespoons Baileys Irish Cream

2 tablespoons flour

For the Brownie Batter

5 tablespoons unsalted butter

4 ounces dark chocolate, chopped

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

1/4 cup Baileys Irish Cream

1/4 teaspoon sea salt

3/4 cup flour

2 tablespoons cocoa powder

Preheat the oven to 350, then grease an 8" baking pan with olive oil spray.

For the Cheesecake Batter

In a bowl, microwave cream cheese until soft, 20 to 30 seconds.

In a bowl beat softened cream cheese with sugar, egg yolk, vanilla, Baileys and flour until smooth, then set aside.

For the Brownie Batter

In a bowl, melt butter in a microwave, about 1 minute.

Immediately add chopped chocolate and stir until melted and smooth.

In a bowl beat eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth.

Add chocolate/butter mixture and beat until well incorporated.

Add flour and cocoa powder, then mix on low until just combined. Do not overmix.

Transfer 1/2 cup of brownie batter to a small microwave-safe bowl.

Spread the remaining brownie batter in the pan.

Spread the cheesecake batter evenly over the brownie batter.

Microwave 1/2 cup of brownie batter until warm and pourable, 15 to 20 seconds.

Using a spoon, dollop the batter over the cheesecake layer, about 8 dollops.

Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern.

Bake until puffed, set in the center and just starting to brown around the edges, 40 to 45 minutes.

Let cool completely in the pan on a wire rack.

Cut the brownies into 12 squares, wiping the knife clean between slices.

The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit.

The brownies may be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking. Enjoy!
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