Irish Cream Brownies


I really wanted to get more baking done before Christmas but I put far too many things on my to do list. As it turns out, making gifts is a fair amount of work. I truly enjoyed making gifts this year. I'm proud of the what I made and it feels good to give gifts that I put an effort into. These brownies were one of the baked items I gave away. I have to say they weren't quite as good as the Red Velvet Cheesecake Brownies I made earlier this week. These are easy to make. There are two parts, the brownie bottom and the cream cheese topping. There's irish cream (I used Bailey's) in both parts. I found it via Sweet Pea's Kitchen. She has great recipes, especially holiday and baking recipes.

Here's the recipe:

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
  1. 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.
  2. 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.
  3. 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.
  4. Pour into prepared pan and spread into an even layer.
  5. 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.
  6. 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.
  7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.


I buy a lot of my chocolate from the Italian Centre. I buy the largest bars they have, about 10.5 ounces. I like buying these because it's easier to measure out ounces in baking and their prices are reasonable.


This is my "double boiler". Pyrex bowls work well (like the one I have here) but any heatproof bowl should do the trick as long as it fits on top of the pot you're using.