Get the Recipe:
Irish Cream Brownies
Rich, fudgy brownies surround a sweet layer of cream cheese flavored with Irish Cream in these Irish Cream Brownies.
Ingredients
For the brownies:
- 1 cup (226 g) unsalted butter
- 4 ounces (113 g) unsweetened chocolate, roughly chopped
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 1/3 cup (67 g) granulated sugar
- 1 large egg
- 3 tablespoons (45 ml) Irish cream liqueur
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Instructions
To make the brownies:
- Place the butter and chocolate in a medium saucepan and melt over low heat, stirring often. Remove from the heat and let cool.
- Preheat oven to 350°F (175°C). Line a 13" × 9" x 2" baking pan with parchment paper or aluminum foil and lightly coat with a non-stick cooking spray.
- Beat the sugar and eggs together in a medium bowl with an electric mixer until lightened and fluffy (approximately 4 minutes).
- Add the flour and salt gradually, mixing just until combined.
- Fold in the melted chocolate mixture.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until creamy.
- Add the egg and liqueur, and beat until smooth.
To assemble:
- Pour half of the brownie batter into the pan. Spread all of the cream cheese filling over the chocolate layer.
- 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.
- Bake for 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.
- Place the pan on a wire rack, and allow the brownies to cool completely before cutting into bars.
Notes
- Recipe slightly adapted from a clipped recipe in my collection. I’m afraid I don’t know the original source.
- Store in an airtight container in the refrigerator up to a week.
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