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Bailey's Cheesecake Swirl Brownies ~ Sumptuous Spoonfuls #Choctoberfest #brownie #recipe with Imperial Sugar

Bailey’s Cheesecake Swirl Brownies

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Ingredients

Scale

For the brownies:

  • 2 ounces unsweetened chocolate, chopped
  • 2 oz. dark chocolate chips
  • 3/4 cup unsalted butter (1 1/2 sticks), cut into chunks
  • 1 1/2 cups Imperial sugar
  • 3 large eggs, at room temperature
  • 3 Tablespoons Bailey’s Irish cream (or other Irish cream liqueur)
  • 2 teaspoons real vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/21 cup dark chocolate chips

For the cheesecake:

  • 1 8-oz. package Greek cream cheese (or Neufchatel)
  • 1/4 cup Imperial sugar
  • 1 egg
  • 12 Tablespoons Bailey’s Irish Cream liqueur (or other Irish cream liqueur)

Instructions

  1. Preheat the oven to 325 F. Spray a 9 inch square or a 13x9x2 inch pan with cooking spray and dust lightly with flour.
  2. In a large mixing bowl, add the chocolate and butter and microwave on high for 90 seconds. Stir well, then if all is not melted, microwave another 30 seconds and stir again. Cook for another 30 seconds if you can’t stir out all the un-melted spots.
  3. Add the sugar, eggs, Bailey’s, and vanilla and stir to mix well. Stir in the flour, baking powder and salt until a thick chocolatey batter forms. Stir in the chocolate chips.
  4. Spread 2/3 – 3/4 of the brownie mixture in the pan, setting aside the rest for swirling on top. In a separate bowl, mix the cream cheese, sugar, and egg. Pour the cheesecake mixture in a thin layer all over the top of the brownies. Plop bits of the reserved brownie mix in various spots on the brownies, then use a knife to swirl the two mixtures around.
  5. Bake at 325 F. for 40 – 50 minutes or until a toothpick inserted in center comes out mostly clean. (You’ll need to cook it longer if you use a 9-inch pan.) To get a nice clean edge on the brownies, put the pan in the freezer to chill for at least an hour or until cold, then cut with a warm knife.

Notes

Use the smaller pan for thick chunky brownies like this or the larger pan for thinner brownies. I’ve tried both and I think I prefer the thin ones–they are easier to cut into little bite-size pieces.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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