Nutty Irishman Cheesecake Swirled Brownies
A luscious blend of Bailey's Irish Cream and hazelnut-flavored Frangelico lurking in fudgy, dark chocolate and smooth cream cheese is downright sinful.
Servings 16 2-inch brownies
Calories 210kcal
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
* The colder brownies are, the cleaner the cut will be when slicing them.
Nutrition
Serving: 1 brownie | Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 31mg | Fiber: 1g | Sugar: 20g | Vitamin A: 128IU | Calcium: 12mg