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Decadent Baileys Irish Cream Cheesecake Brownies

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Rich, fudgy brownies swirled with a silky Baileys Irish Cream cheesecake layer, perfect for an indulgent dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 16 oz (450g) cream cheese, softened (full-fat)
  • ⅔ cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) Baileys Irish Cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk melted butter and sugar until combined (1-2 minutes). Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet mixture until just combined. Fold in chocolate chips gently.
  4. Using an electric mixer, beat softened cream cheese on medium speed until smooth (about 2 minutes). Add sugar and beat until creamy.
  5. Beat in eggs one at a time, then stir in Baileys Irish Cream, vanilla extract, and flour until smooth and homogenous. Scrape bowl sides as needed.
  6. Pour half the brownie batter into the prepared pan, smoothing evenly. Spoon cheesecake mixture over brownie layer, then top with remaining brownie batter dollops.
  7. Using a butter knife or skewer, gently swirl the cheesecake and brownie batter together a few times to create a marbled effect without overmixing.
  8. Bake for 40-45 minutes until edges are set and center is slightly jiggly but not wet. Start checking around 38 minutes.
  9. Remove from oven and cool completely in pan on a wire rack for at least 1.5 hours before cutting.
  10. Cut into squares with a sharp knife, wiping between cuts for clean edges. Serve at room temperature or slightly chilled.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing brownie batter to keep fudgy texture. Swirl cheesecake and brownie layers gently to maintain distinct marbling. Open oven door briefly halfway through baking to prevent cracking. Cool completely before cutting for clean slices.

Nutrition

Keywords: Baileys Irish Cream, cheesecake brownies, fudgy brownies, dessert, easy brownies, chocolate dessert, holiday dessert

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