It would be a crying shame to indulge in these Nutty Irishman Cheesecake Swirled Brownies only around St. Paddy’s Day. The luscious blend of Bailey’s Irish Cream and hazelnut-flavored Frangelico lurking in fudgy, dark chocolate and smooth cream cheese is downright sinful. You’re welcome. 🙂
We started to rectify the lack of dessert on the blog with Tuesday’s post, Fresh Fruit Meyer Lemon Flan. We’re carrying through with that thought but in a less healthy fashion by adding some much-needed chocolate! Growing up, my mom always made mouthwatering cheesecake marbled brownies from her Philadelphia Cream Cheese cookbook. Here, I took that concept and added the flavors of one of my favorite dessert cocktails, the Nutty Irishman, to make grown-up brownies everyone loves.
The brownie batter is slightly adapted from the First Lady of chocolate, Alice Medrich. The recipes in her book, Cocolat, are top-notch, and she provides a lesson on chocolate practically with each one. This brownie is rich and fudgy like a torte because there’s so little flour. She has you combine the melted chocolate and finely chopped hazelnuts with the egg yolk mixture first. Next, you’ll fold in whipped egg whites, as shown below, which creates a beautiful texture.
Spiking the brownie batter and cream cheese with the liqueurs ensures that Irish cream and hazelnut flavor mingle in every bite. Sprinkling a few handfuls of chocolate chips over the swirled batter makes everyone even happier. Once they’re baked and cooled, they can be wrapped and refrigerated for 3 days, or frozen up to 3 months. Enjoy!!
- 6 ounces semisweet or bittersweet chocolate, cut into pieces
- 6 ounces 1 ½ sticks unsalted butter, cut into pieces
- 1 ½ tablespoons Bailey’s Irish Cream
- 1 ½ tablespoons Frangelico (hazelnut liqueur)
- 4 large eggs, separated
- ¾ cup sugar, divided
- ½ cup 2 ounces hazelnuts, finely chopped
- ¼ cup sifted flour (sift some flour into a bowl, then measure)
- ¼ teaspoon cream of tartar
- 8 ounces cream cheese, room temperature
- 1 egg yolk
- ⅓ cup sugar
- 1 tablespoon Bailey’s Irish Cream
- 1 tablespoon Frangelico (hazelnut liqueur)
- ¼ teaspoon salt
- ⅓ cup semisweet chocolate chips
Preheat oven to 350°F. Butter bottom and sides of 9-inch square bake pan. Line with a rectangular piece of parchment so there is overhang on two sides. Butter bottom and sides of parchment as well.
Melt chocolate and butter in a medium bowl over a pot of barely simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir in Bailey’s and Frangelico. Set aside.
In a large bowl, beat egg yolks with ½ cup sugar until pale yellow and thick. Stir in warm chocolate mixture, flour, and nuts. Set aside.
In a medium bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar along the way. Fold ¼ of the egg whites into the chocolate mixture to lighten the batter. Then fold in the remaining whites. Pour batter into prepared baking dish.
In a medium bowl, blend the cream cheese, yolk, sugar, Bailey’s, Frangelico, and salt until combined and smooth. Dollop mixture over the chocolate batter. Run a butter knife back and forth to create swirls. Sprinkle chocolate chips over top. Bake in preheated oven 40-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow brownies to cool completely on a rack.
When cool, the brownies will settle in the center, leaving higher edges. Gently press them down with your fingers to level them some with the center. Run a small knife around the baking dish where there isn’t parchment to release the brownies. Cut into squares* and serve. (Brownies can be made 2 days ahead. Wrap well and refrigerate, or can be frozen up to 3 months.)
* The colder the brownies are, the cleaner the cut when slicing them.