You guys. I mean, seriously, you. guys.
I have, admittedly, been slacking severely on my participation in the What’s Baking group the past few months for no real reason other than not having (or making) the time to do it. Which is sad because I’ve missed out on some great themes and I really do love to bake. So this month, I was determined to get back into it and what better theme than Baking with Irish Cream?? Our host for March is Coleen from The Red Head Baker, and what a great theme for St. Patrick’s Day!!
These brownies are some sort of amazing.
As soon as I came across the recipe, I knew they’d be great, but I had no idea just how great. I mean, I love me some Bailey’s, but in a brownie…wow. Just wow. Mine came out a little more cake-y than the picture from the recipe, but they were soft and moist, and delicious so I can’t complain.
J had a serious workout day when I made these, came home and ate three squares of these brownies. Keep in mind he doesn’t really eat sweets. Like, ever. But I guess after three hardcore workouts in a row, in one day, that he can afford that kind of sugar intake, and they must have been damn delicious for him to eat more than one (I cut them into small squares, but still!) And my co-workers, who of course received all the rest of the brownies, gobbled them right up too.
So you, my dear friends, need to experience the joy and bliss that are in these brownies. Like, now. And it doesn’t use a lot of Irish cream, so you’ll have the rest of the bottle to enjoy…other ways. Coffee, chocolate martini…whatever you fancy my dears, but make these brownies first!! And keep an eye out on Coleen’s blog for the round up at the beginning of April!
Irish Cream Cheesecake Swirl Brownies
As seen on Cozy Country Living
Ingredients
For the brownies:
- 1 cup unsalted butter
- 1/3 cup Special Dark Chocolate Cocoa
- 1/3 cup semi sweet chocolate chips
- 1 3/4 cup granulated sugar
- 4 eggs
- 2 1/2 Tbsp. Bailey’s Irish Cream liqueur
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
For the cheesecake layer:
- 1 (8 oz.) package cream cheese, softened
- 2 1/2 Tbsp. Bailey’s Irish Cream liqueur
- 1 egg
- 1/4 cup sugar
- 1 tsp. flour
Preparation
- Preheat your oven to 350 degrees and line a 9 x 13 baking dish with foil, or spray with cooking spray, and set aside.
- In a large saucepan, melt the butter on low heat until you hear a little sizzle sound, but it’s not burning.
- Remove from heat and add the chocolate chips and sugar, and stir until melted. Then stir in the cocoa.
- Add the eggs, one at a time, beating into the batter after each addition, then stir in the Irish cream.
- Finally, stir in the flour, baking powder, and salt until well combined.
- Pour the batter into the baking pan.
- In a small mixing bowl, combine the cream cheese, Irish cream, egg, sugar, and flour for cheesecake layer and beat on medium speed until well combined and smooth. .
- Evenly drop spoonfuls of the cheesecake filling on top of the brownies (4+ spoonfuls per “row”, at least 6 “rows” for even cheesecake layer distribution).
- Run a knife through the batters, longways and lengthwise, creating a marbled, swirled effect.
- Bake for 30-35 minutes, or until the brownies look set and a toothpick inserted into the brownies comes out clean or with moist crumbs, not raw batter.
- Allow to cool before cutting into squares.
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