Bailey's Cheesecake Brownies

These easy Bailey’s Cheesecake Brownies are a decadent mashup of fudgy brownies and boozy no-bake cheesecake. It’s perfect for chocolate and Irish cream lovers!

Prep Time20

Cook Time45

Chill Time8

Total Time9 5

Servings:

Calories: 418kcal

Author: Karin and Ken

Ingredients

Brownie Base

3 ounces semi-sweet chocolate chips or 6 tablespoons
½ cup unsalted butter cut into pieces
1 cup sugar
2 large eggs
2 tablespoons Kahlua
1 ½ teaspoons vanilla
⅔ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
cooking spray or butter for greasing

Cheesecake Layer

2 bricks (8 oz) cream cheese softened
1 ½ cups icing or powdered sugar
⅓ cup sour cream
2 cups cool whip
¼ cup cocoa powder
½ cup chocolate chips melted
½ cup Bailey's Irish Cream
1 ½ teaspoons instant espresso powder

Instructions

Brownie Base

Preheat your oven to 325 degrees. Adjust your oven rack to the middle position. Grease your 8 x 8 square cake pan with cooking spray or butter. Set aside.
In a small saucepan, melt butter, over low heat. Add chocolate and whisk until smooth OR use a small bowl or measuring cup to melt butter and chocolate in your microwave in 20 second intervals, stirring at each interval, until melted and smooth. Set aside to cool slightly.
In a medium to large mixing bowl, whisk dry ingredients (sugar, flour, baking powder, salt).
Mix in the eggs, Kahlua, vanilla, and melted chocolate. Stir until very smooth but not overmixed.
Next, dump your batter into your prepared pan. Do your best to spread the batter as evenly as possible across the bottom of the pan.
Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take 35 -42 minutes. Sometimes a little less, sometimes a little more. I always rotate the brownies at about the half way mark.
Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.

Cheesecake Layer

Beat cream cheese, powdered sugar, sour cream, cocoa powder, melted chocolate chips, Baileys Irish Cream, and espresso powder until smooth. Gently fold in Cool Whip until incorporated.
Pour and spread over your cool brownie bottom.
Refrigerate overnight before serving.
Slice, serve and enjoy with whipped topping, if desired.

Notes

Mix the brownie batter just until the ingredients are combined. Overmixing can make the brownies dense and cake-like instead of fudgy.
Make sure the brownies are completely cooled before spreading the cheesecake layer on top. A warm brownie base can cause the cheesecake topping to melt and become difficult to spread.
To check for doneness, insert a toothpick into the center of the brownies. Look for a few fudgy crumbs on the toothpick rather than wet batter, as a completely clean toothpick can mean the brownies have baked too long.

Nutrition