Baileys Cheesecake-Marbled Brownies

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Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out-of-this-world.  They are cakey on the bottom, alternately fudgy and creamy in the center and crisp on top. I’m very proud of them: they took six tries and a full day in the kitchen to get right! For a real treat, try them warm out of the oven with a scoop of vanilla ice cream. And be sure to cut them small — they’re rich as sin 🙂

Begin by combining all of the ingredients for cheesecake filling. You’ll need warm cream cheese, an egg yolk, sugar, vanilla, Baileys and flour.

Beat until the mixture is smooth and set aside.

For the brownie batter, begin by melting the butter in the microwave. Immediately add the chopped chocolate.

Ingredients

• For the Cheesecake Batter
• 8 ounces cream cheese, preferably Philadelphia brand
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 2 tablespoons Baileys Irish Cream
• 2 tablespoons all purpose flour
• For the Brownie Batter
• 5 tablespoons unsalted butter
• 4 ounces bittersweet or semisweet chocolate, finely chopped
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup Baileys Irish Cream
• 1/4 teaspoon salt
• 3/4 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
• 2 tablespoons cocoa powder

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray.
2. For the Cheesecake Batter
3. In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside.
4. ......................................

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