I have been a fan of Bailey’s ever since I made the Chocolate Domino Cakes back in May. I just love the flavor, and it’s great in chocolate desserts. I have had these brownies on my mind for a while now, and just couldn’t wait any longer! I cut the recipe in half and made them in two 4.5-inch springform pans.
These brownies were fabulous. I like the combination of cream cheese and chocolate, and the cream cheese swirl just added to the richness of the brownie. The brownies themselves are made just like a normal brownie, and then you add half the mixture to the pan, add the cream cheese, then add the rest of the brownie batter, and then swirl to create a marble effect. Since I made these in such small pans, the marbling was a bit more difficult, but it still did the job. After baking, you add the glaze to the brownies for just a touch more flavor. These brownies had the perfect balance of flavors. The amount of cream cheese was just right and it had the perfect amount of Bailey’s. Altogether a delicious combination!
Bailey’s Irish Cream Cheese Swirl Brownies
Source: Culinary Concoctions by Peabody
For the Swirl:
3 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¼ cup sugar
1 large egg
1 tablespoons all purpose flour
2 tablespoons Bailey’s Irish Cream
For the Brownies:
6 ounces sweet baking chocolate (I used semisweet), chopped
3 tablespoons unsalted butter, room temperature
½ cup sugar
2 large eggs
½ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoon vanilla extract
1 cup semisweet chocolate chips
For the Glaze:
4 ounces sifted powdered sugar
1 tablespoon Bailey’s Irish Cream
milk to thin out (amount will vary)
Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.
Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.
Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.
Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.