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Baileys Cheesecake Brownies

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Rich, fudgy brownies swirled with creamy Baileys cheesecake make these decadent treats irresistible. The boozy kick from Baileys Irish Cream perfectly balances the deep chocolate flavor with a luscious, tangy swirl. These brownies are make-ahead & freezer-friendly, making them a perfect indulgence for any occasion! #homemaderecipes #easydessertrecipes #chocolatebrownies #cheesecakebrownies

Ingredients

Scale

For the Cheesecake Batter

  • 8 oz cream cheese (preferably Philadelphia)

  • ⅓ cup granulated sugar

  • 1 large egg yolk

  • ¼ tsp vanilla extract

  • 2 tbsp Baileys Irish Cream

  • 2 tbsp all-purpose flour

For the Brownie Batter

  • 5 tbsp unsalted butter

  • 4 oz bittersweet or semisweet chocolate, finely chopped

  • 2 large eggs

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • 1 tsp vanilla extract

  • ¼ cup Baileys Irish Cream

  • ¼ tsp salt

  • ¾ cup all-purpose flour

  • 2 tbsp unsweetened cocoa powder

Instructions

1. Preheat & Prep

  • Preheat oven to 350°F (175°C). Grease an 8-inch baking pan with butter or nonstick spray.

2. Make the Cheesecake Batter

  • Microwave cream cheese for 20-30 seconds until softened.

  • In a mixing bowl, beat cream cheese, sugar, egg yolk, vanilla, Baileys, and flour until smooth. Set aside.

3. Make the Brownie Batter

  • Microwave butter in a heatproof bowl until melted (about 1 minute). Stir in chopped chocolate until smooth. (Reheat for 10-15 seconds if needed.)

  • In a separate bowl, whisk eggs, both sugars, vanilla, Baileys, and salt until smooth.

  • Stir in melted chocolate mixture, then fold in flour & cocoa powder until just combined.

4. Assemble & Swirl

  • Reserve ½ cup of brownie batter in a small bowl. Spread the remaining brownie batter evenly into the prepared pan.

  • Spread the cheesecake batter evenly over the brownie layer.

  • Microwave the reserved brownie batter for 15-20 seconds until pourable. Drop small dollops over the cheesecake layer and swirl with a knife.

5. Bake & Serve

 

  • Bake for 40-45 minutes, or until the center is set and puffed.

  • Let cool completely before slicing into 12-16 squares.

  • Enjoy as is or refrigerate for a chilled, fudgier texture!

Notes

  • Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

  • Freezing Tip: Wrap slices in plastic wrap & freeze for up to 3 months. Thaw at room temp before serving.

  • Chocolate Variation: Swap bittersweet chocolate with milk chocolate for a sweeter brownie.

  • Make It Extra Boozy: Add 1 tbsp Baileys to the cheesecake batter for an even richer flavor.

Nutrition

Find it online: https://deliceflash.com/baileys-cheesecake-brownies/