Baileys Cheesecake Brownies

Baileys brownies cut into portions and stacked on a white plate.

5 from 4 votes

Baileys Cheesecake Brownies are fudgy melt in your mouth delicious. Made by layering a Baileys infused cheesecake topping onto a chocolate brownie base and swirling to combine. This easy recipe is one that will tick the dessert, chocolate craving or sweet treat all at once!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Western

Keyword: baileys cheesecake brownies

Servings:

Calories: 325kcal

Author: Adrianne

Ingredients

Cheesecake Layer

250 grams/8 oz cream cheese Note 1
¼ cup/60 ml Baileys Irish Cream Note 2
1 large egg free range
¼ cup caster sugar Note 3
1 teaspoon vanilla

Brownie Layer

1 ½ cups dark chocolate chips Note 4
125 grams/1 stick butter unsalted
1 cup white sugar
¼ teaspoon salt
¼ cup/60 ml Bailey's Irish Cream
3 large eggs free range
1 teaspoon vanilla
1 cup plain flour
¼ cup cocoa powder

Instructions

Preheat oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Baking tin: line a square 23cm (or 9 inch) baking dish with 2 sheets over overlapping baking paper with 2 inch over hang on either side. Note 7
Cheesecake layer: add the cream cheese, Bailey's, egg, vanilla and sugar to a small bowl and then set aside.
Brownie layer: add the dark chocolate chips and butter to a heatproof jug. Microwave on high in 30 second increments (approx 1 ½ minutes) until melted. Remove and stir. Add sugar and salt to a large mixing bowl and then pour the combined melted butter and chocolate over the sugar. Next add the Bailey's, eggs and vanilla. Stir to combine and then add the flour and cocoa powder. Consistently combine. Once combined use a rubber spatula to transfer the brownie batter into the prepared baking tin and spread it out into one reasonably level layer.
Baileys' Cheesecake layer: now return to the cheesecake layer and use an electric whisk or beaters to combine this. Smooth the lumps out as it comes together. Once combined pour this over the top of the chocolate brownie layer. Spread this out across the top with the spatula so that you have the cheesecake layer covering the brownie layer.
Swirl: now use a skewer and swirl it to integrate the 2 layers.
Oven bake: place the baking dish into the oven on the middle shelf and bake the brownies for 30 minutes. Once the cook time is up, use oven mitts to remove the baking dish and set it on a heatproof surface. Allow the brownies to cool and when no longer warm to the touch under the base of the pan, remove and slice into even pieces.

Video

Notes

Note 1 - Cream cheese: whilst this doesn't have to be a room temperature it is easier to beat if it has softened slightly. So grab it out of the fridge as a starting point, remove the packaging and chop it into small pieces. Then let it sit whilst you get the rest of the ingredients together.
Note 2 - Baileys: you can use less if you want to. I haven't tested the recipe using more than the specified amount. That could throw the ratio of wet to dry ingredients out, so think twice before adding more.
Note 3 - Caster sugar: or regular white sugar will work too.
Note 4 - Dark chocolate chips: I use 1 x 250 gram bag of dark chocolate chips. You can use milk chocolate chips is you wish to. I have made this recipe in the development phase with less chocolate and found the batter to be too 'cake like'. So please do stick to the specified amount as the results are far better than using less chocolate. Also I recommend only using cooking chocolate, not eating chocolate.
Note 5 - Butter: In Australia a standard block of butter is 250 grams. We want to use half of this. In the USA a standard stick of butter is just under this amount at 113 grams. In which case you can use 1 stick plus a tablespoon to get to the same amount.
Note 6 - Baking tin: I spray a little olive oil into the base and sides of the tin to stick the 1st layer in place. This helps so that it doesn't move around too much when you are adding the wet batter.

Nutrition