Irish Cream Cheesecake Brownies

Irish Cream Cheesecake Brownies are the perfect dessert for your St. Patrick’s Day feast. Brownie and Irish cream cheesecake batter are swirled together to make a festive and impressive dessert. Over the weekend I was making a list of delicious desserts and recipes I wanted to try out for St. Patrick’s Day. There are so many amazing desserts that I want to try. I think of one the hardest things about baking for a holiday is trying to narrow down the choices! I thought back to my Red Velvet Cheesecake Brownies that I made for Valentines Day, they were such a huge hit that I had to make another version of these amazing brownies! Irish Cream goes into both the brownie batter and cheesecake batter, giving these “grown up” brownies a little kick! If you like Baileys Irish Cream, these brownies are for you! Serve these with a cup of coffee for a dessert you won’t soon forget…and why not add a bit of Irish cream to that coffee too, you deserve it! ;)

Irish Cream Cheesecake Brownies

Ingredients:

For the Brownies:
1/2 cup dark chocolate, chopped course (at least 70% cacao)
1/2 cup (1 stick) butter
1/2 cup plus 2 tablespoons super fine sugar
1/3 cup plus 1 tablespoon all purpose flour
2 large eggs, room temperature
2 tablespoons Baileys Irish Cream

For the Cheesecake Layer:
8 ounces cream cheese, softened
3 tablespoons plus 1 teaspoon super fine sugar
1 egg, room temperature
2 tablespoons Baileys Irish Cream

Directions:

Preheat the oven to 325 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large, heatproof bowl, melt butter and chocolate together. Add the sugar and stir until combined and very smooth. Set aside to cool for a few minutes.
Beat the eggs one at a time into the brownie mixture, beating until glossy. Stir in the Baileys Irish Cream until well combined. Fold in the flour and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and Baileys Irish Cream in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Source: adapted from Katie Cakes