Baileys Brownie Recipe

Baileys brownies are rich, chewy, and filled with the warm flavors of Baileys Irish Cream Liquor. We typically like to make this dessert in March around St. Patrick’s Day, but you can enjoy this fudgy treat all year long.

There are two different layers that exist within this recipe. You have the cheesecake layer and then you have your brownie layer. Both require a little Baileys Irish Cream Liquor. So, cheers! While you are at it… pour yourself a glass to enjoy while baking this afternoon.

Boozy brownies are just so much fun to eat, but the multi-layers make this dessert a bit time-consuming to create. If you don’t have time to spare, you can always shave off a few minutes by grabbing a brownie mix box from your pantry. I’ve done this before and it’s really not that big of a deal.

So, whether you’re cooking these Irish Brownies entirely from scratch or you are sprucing up a boxed version with my suggestions below, one thing is clear… everyone will love this Irish cream brownie recipe.

Ingredients

Cheesecake Layer Ingredients:

• 1 brick, 8 oz, cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 2 tablespoons Baileys Irish Cream Liquor
• 2 tablespoons all-purpose flour

Brownie Layer Ingredients: 

• 5 tablespoons butter
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup Baileys Irish Cream Liquor
• 1 teaspoon vanilla
• 2 eggs
• 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt

How To Make Baileys Irish Cream Brownies

Preheat oven to 350 and grease an 8″ square baking pan with nonstick cooking spray and set aside. 

Cheesecake Layer Directions: In a small bowl, beat cream cheese until smooth. Add sugar, egg yolk, vanilla, baileys, and flour and beat until smooth. Set aside. 

Brownie Layer Directions: Add butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 60 seconds. Stir. Continue to microwave and stir until chocolate is completely melted. Add white and brown sugar to the butter and chocolate, Irish cream, and vanilla, and mix well.

Add eggs and mix well. In a small bowl, combine flour, cocoa powder, and salt and mix. Add to the wet ingredients and mix just until combined. 

Spread half of the brownie batter into the bottom of the reserved pan. Top with cream cheese layer and spread evenly into the pan. If your brownie batter is thick, microwave it for 20-30 seconds and stir. You want the consistency to be similar to thick pudding, but not pourable.

Add teaspoon size dollops to the top of the cream cheese layer and use a knife to swirl the two mixtures together. 

Bake for 40-45 minutes or until the edges are browned and the center is set. Cool completely in the pan and cut into 16 squares before serving.  This recipe makes 16 baileys cheesecake brownies.

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Tips and Variations

• These brownies are very rich. So, even though I have it marked as 16 servings, you might want to cup them up even smaller. Up to you.
• Consider melting dark chocolate to create a ganache used to provide an additional layer of flavor. Drizzle the chocolate on top of the brownies and allow it to harden in the fridge for several hours. Yum!
• Drizzle with caramel sauce before serving to your guests.