Irish Cream Cheesecake Brownies

For the Brownies:

For the Cheesecake Layer:

Directions:

  1. Preheat the oven to 325 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a large, heatproof bowl, melt butter and chocolate together. Add the sugar and stir until combined and very smooth. Set aside to cool for a few minutes.
  3. Beat the eggs one at a time into the brownie mixture, beating until glossy. Stir in the Baileys Irish Cream until well combined. Fold in the flour and stir until just combined and no streaks of dry ingredients remain.
  4. Pour into prepared pan and spread into an even layer.
  5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and Baileys Irish Cream in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
  6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
  7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Yields: 16 brownies

Printed From: www.sweetpeaskitchen.com