Irish Cream Cheesecake Fudge Brownie Recipe, Plus a New Look

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Of course, you are here for a recipe, perhaps something you can make in anticipation of St. Patrick’s Day. So let’s get on with it.

These brownies were born from a desire to tip my green top hat to St. Paddy and his Irish countrymen. Well, I don’t actually have a green top hat, but I can throw back a pint of Guinness with the best of them. That should count for something. If you are looking for a cake-y brownie, you have come to the wrong place. These brownies have a moist, fudge-like consistency that will curb your chocolate craving in just a few bites. The cheesecake layer, spiked with a healthy dose of Bailey’s Irish Cream, is swirled into the brownie batter before baking and lends a fragrant decadent touch to this dessert.

I won’t bore you with the details, but let’s just say that I have had a strong aversion to Bailey’s ever since a misguided teenaged overindulgence. It’s a testament to the wonderful flavor of these brownies when I say that Bailey’s is creeping back into my good books.

The recipe:

Preheat oven to 325 degrees F.  Line a 9- by 13-inch metal baking pan with foil, edges overlapping the pan.  Grease foil with butter or cooking spray.

In a large saucepan set over low heat, combine unsalted butter, and semisweet and unsweetened chocolate.  Stir frequently until the mixture is smooth.

Remove saucepan from heat and whisk in sugar, vanilla extract, and salt.  Whisk in eggs, one at a time.  Fold in flour.

Transfer batter to prepared pan and smooth the top.

Cheesecake batter:

In a medium bowl, beat together cream cheese and sugar with an electric mixer until smooth.  Beat in Bailey’s Irish Cream liqueur and egg yolk.

Dollop the cheesecake batter over the brownie batter. Using a knife or metal offset spatula, swirl the cheesecake batter with the top layer of the brownie batter.

Bake until the cheesecake batter is just set in the center and a toothpick inserter in the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes.  Cool completely in pan.  Chill in fridge for at least 1 hour.  Using the overhanging foil, lift the brownies out of the pan.  Cut and serve.  They are best served cold.

Other brownie recipes:

Baking Bites’ Raspberry Cheesecake Brownies
Smitten Kitchen’s Cheesecake-Marbled Brownies
Green Gourmet Giraffe’s Pumpkin Cheesecake Brownies

Irish Cream Cheesecake-Marbled Fudge Brownies
Basic brownie recipe from Bon Appetit Magazine

Brownie batter:
3/4 cup (1 1/2 stick) unsalted butter, cut into 1-inch pieces
7 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 large eggs
1 cup all-purpose flour

Cheesecake batter:
12 oz. cream cheese, softened
1/3 cup plus 2 tbsp granulated sugar
1 large egg
1/4 cup Bailey’s Irish cream liqueur

Brownie:
Preheat oven to 325 degrees F. Line a 9- by 13-inch metal baking pan with foil, edges overlapping the pan. Grease foil with butter or cooking spray.

In a large saucepan set over low heat, combine unsalted butter, and semisweet and unsweetened chocolate. Stir frequently until the mixture is smooth. Remove saucepan from heat and whisk in sugar, vanilla extract, and salt. Whisk in eggs, one at a time. Fold in flour.

Transfer batter to prepared pan and smooth the top.

Cheesecake:
In a medium bowl, beat together cream cheese and sugar with an electric mixer until smooth. Beat in Bailey’s Irish Cream liqueur and egg yolk.

Dollop the cheesecake batter over the brownie batter. Using a knife or metal offset spatula, swirl the cheesecake batter with the top layer of the brownie batter.

Bake until the cheesecake batter is just set in the center and a toothpick inserter in the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan. Using the overhanging foil, lift the brownies out of the pan.  Chill in fridge for at least 1 hour. Cut and serve. They are best served cold.

Makes about 30 brownies.

Printable recipe

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