Irish Cream Brownies
These Irish Cream Brownies are decadent chocolate brownies with a Baileys-spiked cheesecake center. Perfect for St. Patrick’s Day . . . or any day!
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.
First of all, what should I serve before we have these Irish cream brownies for St. Patrick’s Day dessert?
If you’re looking for a hearty St. Patrick’s Day meal, may I suggest my Mini Shepherd’s Pies? Or, if you’re just looking to snack, a Cheese Board for Beer is always a great idea.
What are Baileys Irish Cream Brownies?
These chocolate brownies have a cream cheese filling, that when baked, tastes like cheesecake spiked with a little kick of Baileys Irish Cream liqueur.
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.
How to make Baileys Brownies:
You’ll be making two different elements for these brownies – the brownie batter, and the Baileys cheesecake mixture.
For the brownie batter, you can use either a box of brownie mix or use your favorite homemade brownie recipe. Personally, I really like boxed brownies! They’re easy and delicious.
Then, you’ll be preparing the cheesecake mixture by beating cream cheese (also a key ingredient for my crab rangoon pizza), sugar, an egg, vanilla and Baileys Irish Cream liqueur with an electric mixer until smooth.
Assemble the brownies by placing a layer of brownie batter in your baking pan, then carefully spreading the cheesecake mixture over it. Finish with the remaining brownie batter.
Transfer to the oven and bake!
Do these need to be refrigerated?
For food safety reasons, it really is best to refrigerate anything that has a cheesecake element (once it has fully cooled to room temperature on the counter). Plus, I secretly love cold brownies. I know it’s weird, but I do!
It’s also MUCH easier to cut and serve these brownies after they have been chilled.
Irish Cream Brownies
These Irish Cream Brownies are decadent chocolate brownies with a Baileys-spiked cheesecake center. Perfect for St. Patrick's Day . . . or any day!
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1 box (about 20 ounces) fudge brownie mix
Instructions
- Preheat oven to 350 degrees F. Line 9x13-inch baking pan with parchment paper.
- Place cream cheese, egg, sugar, Baileys and vanilla in bowl of stand mixer fitted with whisk attachment; beat at medium speed 3 to 4 minutes or until smooth.
- Meanwhile, prepare brownie batter according to package instructions.
- Pour half of brownie batter in prepared baking pan and spread evenly. Dollop cream cheese mixture on top of brownie batter; use offset spatula or knife to gently and evenly distribute. Pour remaining brownie batter over cream cheese mixture and spread evenly.
- Transfer to oven and bake 40 to 45 minutes or until cream cheese layer is set. Transfer to wire rack; cool COMPLETELY. Transfer to refrigerator and chill 2 hours or up to 2 days before cutting into 24 small squares to serve.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 111mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 4g
More great brownie recipes:
- Brownie Bowls for Ice Cream – brownies in the shape of little bowls, for ice cream scoops!
- Brownie Skillets for Two – one of my favorite weeknight desserts.
- Trick or Beet Brownies – a Halloween trick-or-treat.
- Chocolate Covered Pretzel Caramel Brownies from Homemade in the Kitchen
- Milky Way Brownie Bites from Crazy for Crust
Lori,
This looks and sounds amazing. My husband and I love Bailey’s but it has been a while since we had a glass. I was looking at this on the couch and he was sitting next to me.
He asked me to make some.. I guess I am going to get up and make this today.. :))
Cheers!
Ice
Haha Ice – tell your husband he can stir up the cheesecake layer while you are making the brownie batter 😉 But seriously, enjoy! Brownie cheers!
Do these need to be refrigerated after a while?
Sorry, Alyssa – I took some time off for the holiday, so I’m sure this will reach you too late. I’ve never had them last more than a day or two around here, but it might not be a bad idea to refrigerate them 🙂
For the brownie batter…..I am thinking of replacing the water with Bailey’s and possibly adding more Bailey’s to the mix for an extra kick 😉 Have you ever experimented with the liquid in this recipe?
Hi Renee! You know, I haven’t tried experimenting with the liquid in this recipe, but I do like the more Bailey’s idea. If you try it, definitely let me know how it turns out. Good luck 🙂
Sorry, Nancy – I think it might vary by brand. It should say on the package 🙂
I’m so sorry to hear that, Dawn. I know what a bummer it is to spend money on ingredients and then have something not turn out. I tested this recipe using 1-1/2 cups flour, and it worked for me. You are correct that I adapted this from another blogger, but unfortunately she has shut her blog down, so I can’t cross-reference her recipe now 🙁
Love the idea of an irish cream glaze. Thanks for stopping by, Bette!
I haven’t tried it, Jen, sorry. But I bet it would probably work!