I am very excited to be sporting a new look and hope that the added features will be functional for you. This update has been in the works for awhile and I give all the credit to my fabulous designer, Christy Broxton. Be sure to check out the easy-to-use Recipe Index and the new FAQ section in the tabs at the top.
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:
¾ cup (1 ½ stick) unsalted butter, cut into 1-inch pieces
7 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 ½ cups granulated sugar
1 ½ teaspoon vanilla extract
¼ teaspoon salt
4 large eggs
1 cup all-purpose flour
Cheesecake batter:
12 oz. cream cheese, softened
â…“ cup plus 2 tablespoon granulated sugar
1 large egg
¼ 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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
kimpsy
Great recipe! Pictures convince me to bake this another variant of a brownie recipe. It is beautifully presented. The ingredients are well picked.
Goddess
I'm just so glad I bumped into this brownie recipe. It is just so lovely and pretty much delicious. Just try to check its ingredients. It's so presentable and elegant. I'd gladly try to introduce this to my friends.. very impressed. 😀
Joanne
I've had quite a few....uh...unfortunate experiences with Bailey's myself and though I can't drink it straight anymore, I do love it in baked goods. These marble cheesecake fudge bars sound fantastic! Love the chewy texture.
Marly
Love your site redesign. Looks beautiful! And those brownies? Amazing. What a great day! Looking forward to return visits!
monica adriana
hello, Dara! i just stumbled upon your blog.. this is one amazing blog with wonderful recipes. i'll follow you..
and by the way, this brownie is very luscious. i want to give it a try!
Dara (Cookin' Canuck)
Thank you for your comment, Monica. I'm so glad you found my site and I hope that you stop by regularly.
Sommer@ASpicyPerspective
Gorgeous site! 🙂
It fun to get a little makeover every now-and-again.
These brownies are killing me. May have to make them first thing in the morning....
Natasha
Oh my word, this looks like heaven on a plate! I'll take two please!!!
Best wishes,
Natasha.
Monet
Smile. Isn't it funny how some early alcohol experiences can taint our appreciation for a certain drink/liquor? I'm glad that you were able to bring Bailey's back into your life....these brownies look too good! Thanks for sharing with me tonight. Visiting your blog brings a smile to my face, week after week. I hope you have a fabulous Wednesday!
Lana @ Never Enough Thyme
Looks like the perfect way to celebrate St. Paddy's Day! And I totally love your new look - just perfect.
blackbookkitchendiaries
this looks just lovely! with such pretty swirls:) thanks for sharing this post!
Soma
Love the new look Dara. easily navigable, and the recipe list.
These brownies looks and sound whimsical to me. Beautiful swirls. Don't know if it was intentional, but the tile and the pot kind of has the same tone as the marbled brownies. so pretty.
Dara (Cookin' Canuck)
Thanks, Soma. The thought did cross my mind about the tile. It was good luck that I had that in my stack of blogging dishes.
Vicki @ WITK
Love the new look and the recipe index is fabulous! These brownies also are fabulous, I'm a huge fan of cream cheese brownies 🙂
Megan
Dara, I love the new look. And the brownies are a perfect way to celebrate the new look and St Patty's Day!
The Chocolate Priestess
Looks yummy and easy to make. Thank you for sharing.
Medeja
Chocolate with chocolate.. I like this cheesecake 🙂
fooddreamer
The new site looks wonderful, I look forward to seeing more on it. But of course, I really am here for the brownies! 😉
Chef and Steward
Let us add our voices to the throng to say ..."We are loving the new look!" Great pics too and the user experience is even better. Great job!
Susan
Love the new look! And, I really want to lick my screen right now!
Miss @ Miss in the Kitchen
Love the new design it looks beautiful! What a brownie, I love Bailey's Irish Cream and I am sure I could devour a whole pan of these!
Georgia @ The Comfort of Cooking
The new design is just lovely! Clean, simple and full of color. Great job, Dara! I'm sure it took a lot of hard work and decision making, but it looks really, truly great. Thanks for sharing this recipe and your new look! 🙂