Nutty Irishman Cheesecake Swirled Brownies! Perfect for St. Paddy's Day and whenever you're craving the luscious blend of Bailey's Irish Cream and hazelnut-flavored Frangelico lurking in fudgy, dark chocolate and smooth cream cheese. Decadence is a must every once in a while.
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Why You'll Love this Recipe
Pulling these brownies together is a cinch when using your favorite brownie mix. Yep, I said it. Just use a mix! While I've made plenty of brownies from scratch, I get the highest accolades when grabbing a box of Ghirardelli Triple Chocolate.
If you prefer a fudgy brownie over their cakier counterparts, this mix is for you. Ghirardelli nailed it and who am I to complain. Life just got easier.
Baking Steps
I basically prepare the brownie mix as instructed then spike it with Bailey's and Frangelico. The cheesecake mixture also gets a dose of the delicious cocktail duo to ensure that Irish cream and hazelnut liqueur mingle in every bite.
Sprinkle a good handful of chocolate chips over the swirled batter to make everyone even happier.
In less than an hour you'll have super-moist, rich brownies with the complementary texture and flavor of spiked cheesecake swirls. These mouthwatering beauties can be made ahead and are freezer friendly. Cheers friends and stay healthy!!
More Mouthwatering Desserts to Try!
Soft Dark Chocolate Chunk Cookies
Nutella Stuffed Brownie Cupcakes w/ Baileys Buttercream Frosting
And More St. Patrick's Day Recipes!
Bangers & Sweet Potato Mash Hand Pies
Guinness Beef Pie by Olive & Mango
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📋 Recipe
Nutty Irishman Cheesecake Swirled Brownies
Equipment
Ingredients
BROWNIES
- 1 20-ounce package Ghiradelli Brownie Mix (I used Triple Chocolate)
- 1 large egg
- ⅓ cup vegetable oil
- ⅓ cup water
- 1 ½ tablespoons Bailey’s Irish Cream
- 1 ½ tablespoons Frangelico (hazelnut liqueur)
CHEESECAKE MIXTURE
- 4 ounces cream cheese , room temperature
- 1 egg yolk
- 3 tablespoons sugar
- 1 tablespoon Bailey’s Irish Cream
- 1 tablespoon Frangelico (hazelnut liqueur)
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
Instructions
BROWNIES
- Preheat oven to 325°F. Grease the bottom and sides of an 8-inch square baking pan. Line with a rectangular piece of parchment so there is overhang on two sides. Grease the bottom and sides of parchment as well.
- In a large bowl, mix all ingredients together with a spatula just until combined. Do not overmix. Pour batter into prepared pan and set aside.
CHEESECAKE MIXTURE
- In a medium bowl, blend the cream cheese, yolk, sugar, Bailey’s, Frangelico, and salt until combined and smooth. Dollop mixture over the brownie batter. Run a sharp knife back and forth to create swirls.
- Sprinkle chocolate chips over top. Bake in the center of preheated oven 50-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow brownies to cool completely on a rack. Brownies can be made 3 days ahead. Wrap well and refrigerate, or can be frozen up to 3 months.
Notes
Nutrition
*Republished post with updated recipe and photos.
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Ben | Havocinthekitchen says
Kim, these cheesecake swirled brownies look spectacular. As a HUGE lover for Irish cream, these bars are right up my alley! Love the addition of hazelnut liqueur, too. Truly delightful!
Kim Peterson says
Such an excellent combo! Thanks Ben!