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Irish Cream Brownies

an Irish Cream Brownie on a white surface

The hardest part about holiday baking is deciding what to make. It’s not that I can’t find recipes. It’s that I find too many recipes. I spend far too much time deliberating the virtues of each one when I could be in the kitchen happily baking. When I found this recipe, however, I had no choice but to make them. Irish Cream? Brownies? Are you kidding?

The Irish Cream is incorporated by mixing it with cream cheese. (They just get better and better, don’t they?) This mixture sits beautifully between two chocolate layers. You can swirl the layers together, but I thought I would like the look of the distinct layers better. It reminds me of those famous New York black and white cookies that I’ve never gotten around to making myself.

sliced Irish Cream Brownies on a white surface

One thing that bothers me about most brownie recipes is that you put in all the work for an 8- or 9-inch square pan’s worth of brownies. Not this one. Get out that 9″ x 13″. You’ll have plenty to keep and to share for the holidays. I do recommend cutting them small. They are rich enough that a small bite is plenty!

Irish Cream Brownies

Irish Cream Brownies

Yield 24 brownies
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Rich, fudgy brownies surround a sweet layer of cream cheese flavored with Irish Cream in these Irish Cream Brownies.

An Irish Cream Brownie on a white surface.


For the brownies:

  • 1 cup (226g) unsalted butter
  • 4 ounces (113g) unsweetened chocolate, roughly chopped
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 & 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon salt

For the filling:

  • 16 ounces (454g) cream cheese, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 3 tablespoons (45ml) Irish cream liqueur


To make the brownies:

  1. Place the butter and chocolate in a medium saucepan and melt over low heat, stirring often. Remove from the heat and let cool.
  2. Preheat oven to 350°F. Line a 13" × 9" x 2" baking pan with parchment paper or aluminum foil and lightly coat with a non-stick cooking spray.
  3. Beat the sugar and eggs together in a medium bowl with an electric mixer until lightened and fluffy (approximately 4 minutes).
  4. Add the flour and salt gradually, mixing just until combined.
  5. Fold in the melted chocolate mixture.

To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese and sugar until creamy.
  2. Add the egg and liqueur, and beat until smooth.

To assemble:

  1. Pour half of the brownie batter into the pan. Spread all of the cream cheese filling over the chocolate layer.
  2. Pour the remaining brownie batter over the cream cheese layer and smooth evenly. Leave the layers as they are, or swirl the top two layers together with a knife for a marbled effect.
  3. Bake for 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.
  4. Place the pan on a wire rack, and allow the brownies to cool completely before cutting into bars.


Recipe slightly adapted from a clipped recipe in my collection. I’m afraid I don’t know the original source.

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    31 Comments on “Irish Cream Brownies”

  1. This brownie is so fabulously decadent looking – like an expensive truffle. I used to have a perfect cocoa brownie recipe with a crunchy to make and delicious. Never have found one I like as well, but will sure try this.

  2. Oh my… one of the restaurants here in town used to have something similar to this called an avalanche. The center was more of a mousse like texture though, but it was heaven on earth. Those look incredible. I can’t wait to give them a try… I know just the occasion!

    By the way… I love the layout of your blog. It’s so simple to get around and very informative.

  3. i totally agree with those first few sentences! there are so many great ideas out there.

  4. Marilyn, your brownies sound delicious!

    Kristen, thanks for the compliments! I must give credit to my husband Quinn for the look of the site. I just told him what I wanted, and he got it right on the first try!

    Connie, I’m still shuffling holiday ideas in my head even now after all the groceries have been bought. I refuse to brave the stores any more until after Chrismtas.

  5. They look fabulous! So decadent!

  6. I definitely spend way too much time debating over recipes as well, I’ll spend hours looking at things before I finally decide to make the first thing I saw.

  7. Yummy. I love Irish cream. I was just on the Bailey’s site the other day trying to decide what to make with it….these look like a winner.

  8. Jennifer, I have the same “dilemma” here – I go through a lot of print outs from websites and blogs, books and magazines, and everything looks so good I can never decide what to make! 😀

    These brownies are fabulous – Bailey’s?? You’ve got to be kidding me. 😀

  9. It’s nice to live vicariously through your site this year Jennifer because it’s two days before Christmas and I haven’t even started any holiday baking! But even though I’m in a baking slump, I LOVE to see what you’ve been up to! I’m going to try to do some marathon cookie baking tomorrow. We’ll see!

  10. mmmm… thanks for the recipe jennifer! i tried them out for my holiday cookie assortment and they were a hit!

  11. Hi Jennifer, I made these last night! I swirled mine because I quickly realized that my layers were not going to look as nice as yours! They looked really nice after they were swirled though. Everyone loved them!

  12. I’m definitely not talented enough to get those perfect layers (I tried but ended up having to swirl because it was a major mess :P). They were delicious, though! Thanks for the recipe.

  13. I just commented on your more recent Monster Cookies post, but I wanted to say that I also printed off this recipe and I used it earlier this week to take these brownies to a departmental party. Oh my goodness, were they a hit! Everyone loved them and each and every bite got snarfed up. They really were pretty easy, and I even got the layers right! (That really surprised me.)

    Thanks again for a tasty, fancy-looking, relatively easy recipe. I’ve got a few more printouts from your archives that I intend to put to good use just as soon as I can find an excuse!

  14. Erin, I’m glad they were a success! I wish I had one right now. Good luck with the other recipes.

  15. Jennifer, how important is it to line the pans with tinfoil? It sounds like a big pain! I plan on making a double batch of these this weekend. Thanks for the awesome recipe!! 🙂

  16. Mandy, the aluminum foil makes getting the brownies out of the pan a breeze. I suppose it’s not necessary, but I highly recommend it. It’s really not that hard, though. Basically, I just tear of a piece and press it down into the pan, especially in the corners. If you leave it larger than the pan, it makes little handles for removing the brownies.

    If you don’t use it, be sure to coat your pan very well with cooking spray. If you still have a hard time getting them out, turn the pan upside down on a cooling rack or some other surface and let gravity take over.

    Good luck! I hope you enjoy them!

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  19. The photo is really well done! The three layers of brownie look like they’re just floating there… waiting to be eaten!

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  21. Just made these, and they are superb. I couldn’t get my top layer of brownie batter to spread evenly, so I ended up swirling the whole thing… not as pretty, but still tasty. 🙂

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  23. Absolutely delicious. Made these for staff at work today, St. Paddy’s Day, and everyone loved them. Yummy and not too rich like you would expect just by looking at them. Doubled the recipe and they were gone in no time. Stumbled upon your site and am already looking forward to the next recipe… Thank you for sharing.

  24. These brownies look delicious, and the thought of Irish cream sounds awesome 🙂

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  26. I always benefit from the comments of others. In order to avoid the problems with spreading the filling, I let the cream cheese soften and whipped it like crazy in my stand mixer. When I was finished, the filling was a thinner version of buttercream. I placed dollops strategically over the top and it spread like a dream. I also plopped dollops of the top brownie mixture on the top, once again, strategically placing them to avoid the spreading problem. Ta da! Worked like a charm. The hubs is in the living room asking me, “What’s in the over and when is it coming out?” Hahaha! “Winner, winner chicken dinner” as we say around here.

  27. Ummm….I now have a question. Since the filling is, more or less, a cheesecake, do the leftovers need refrigeration? If I made these during the holidays, I wouldn’t be asking because they’d be gone in a nano-second, but I’m going to have leftovers for at least a day. Thanks so much!

  28. I made these brownies for St. Patrick’s Day….they are absolutely decadent! Your directions are so easy to follow I enjoy looking through all of your recipes.

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