Bailey’s Irish Cream Brownies

This week, my husband and his co-workers were apparently having a tough week at work. So, they requested that I make them a “treat.” While this sort of made me feel like a mom of a 2nd grader (instead of a wife to a 29-year-old), I figured I could use it as an opportunity to make a St. Patrick’s Day-themed dessert.

These brownies are deeply chocolaty, and the cream cheese filling, when baked, tastes like cheesecake spiked with a little kick of Bailey’s. They’re perfect for St. Patrick’s Day thanks to the Irish cream, but honestly, I’ll probably start making these all year ’round! Brownies + alcohol? Count me in for that.

Bailey's Irish Cream Brownies

Yield: Makes about 20 brownies

Print Recipe

Ingredients:

For the Brownie Batter:

• Nonstick cooking spray
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 sticks (12 tablespoons) unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1 cup semisweet chocolate chips
• 1 cup unsweetened baking chocolate, finely chopped
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons instant espresso powder
• 4 eggs

For the Cream Cheese Layer:

• 2 packages (8 ounces each) cream cheese, softened
• 1 egg
• 1/3 cup granulated sugar
• 1/4 cup Bailey's Irish Cream
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line 9x13-inch baking pan (jelly roll pan) with parchment paper; lightly spray parchment with cooking spray.
2. Make the Brownie Batter: In small bowl, whisk together flour, baking soda and salt. Place butter, sugar and water in large saucepot. Heat just to boiling over medium-high heat; remove from heat immediately.
3. Whisk in chocolate chips, baking chocolate, vanilla and espresso powder; stir until chocolate is completely melted. Add eggs one at a time, whisking well after each addition. Slowly whisk in flour mixture; whisk until flour is fully incorporated and batter is smooth.
4. Make the Cream Cheese Layer: Place cream cheese, egg, sugar, Bailey's and vanilla in mixing bowl; beat with an electric mixer at medium speed 3 to 4 minutes or until smooth.
5. Pour half of Brownie Batter in prepared baking pan and spread evenly. Dollop Cream Cheese Layer mixture on top of Brownie Batter; use offset spatula or knife to gently and evenly distribute. Pour remaining Brownie Batter over Cream Cheese Layer and spread evenly.
6. Transfer to oven and bake 45 to 50 minutes or until Cream Cheese Layer is set. Transfer to wire rack; cool COMPLETELY before cutting.

Adapted from Brandy's Baking.

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