I’m not much of a liqueur drinker. Or wine drinker. Or beer drinker. I pretty much just don’t like the taste of alcohol. Except! When it is hidden by a load of sugar hehehe surprised??
Whenever I think of Bailey’s, I think of my Mother. It’s not her favorite drink- she much prefers wine- but she does enjoy a nice glass of Bailey’s on the rocks as well. And well, since Bailey’s is an Irish cream liqueur it also reminds me of St. Patrick’s Day : ) So, I thought it would be befitting to throw these together for the Holiday. Maybe you can too!
I found a recipe for these brownies floating around on Pinterest, but I wasn’t sold on it. There was only a mere 3 Tb Bailey’s in the whole recipe and only in the cheesecake mixture. I wanted to pack lots of Bailey’s flavor into these- there needed to be liqueur in the brownie batter too. I immediately thought of another great brownie recipe that had liqueur- Tyler Florence’s Amaretto Brownies. It was easy enough to adapt them to the Bailey’s by simply swapping the liqueurs in equal amounts. I also pumped up the Bailey’s in the cheesecake mixture with an extra tablespoon, making it a full 1/4 cup.
This recipe yields a 9×13-inch pan worth of brownies, but can VERY easily be divided in half for a 8″ or 9″ square pan (preferably 8″- it will make spreading the cheesecake mixture evenly across a little easier).
If you want even more Baileys flavor, I suggest making a quick icing with some confectioners’ sugar and Bailey’s to thin it out to the desired consistency. Then you will have THREE layers of Bailey’s! Yum : D
- For the brownies:
- 2 sticks (8 ounces) unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate chips
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 4 large eggs
- 2 cups sugar
- 2 tablespoons Irish cream liqueur
- For cheesecake mixture:
- 16 ounces cream cheese, softened
- ½ cup sugar
- ¼ cup Irish cream liqueur
- 1 large egg plus 1 yolk
- Preheat oven to 350 degrees F.
- Line a 9x13-inch baking pan with parchment paper, making sure paper hangs over the edges. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.
- Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and Irish cream in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Fold in flour mixture with spatula, until just combined. Set aside.
- Make cheesecake mixture: With a mixer, beat cream cheese and sugar together until smooth. Add Irish cream liqueur, egg, and yolk; beat until well combined.
- Pour half the brownie batter into prepared pan. Spread cheesecake filling evenly across batter then top with remaining batter, smoothing out the top. Bake for 45 to 50 minutes or until a cake tester comes out clean when inserted into the middle of the pan.