Baileys Cheesecake-Marbled Brownies
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Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out of this world.
Spiked with Baileys Irish Cream, these brownies with a swirl of tangy cheesecake are truly out of this world. Think of them as a boozy cross between my go-to brownie recipe and cheesecake bars. They’re cakey on the bottom, fudgy and creamy in the center, and crisp on top. I’m especially proud of them—it took six tries and a full day in the kitchen to get them just right. For a real treat, enjoy them warm out of the oven with a scoop of vanilla ice cream. And be sure to cut them small; they’re incredibly rich!
“As big fans of Baileys, these are delicious, light and fluffy but still very rich.”
What You’ll Need To Make Cheesecake-Marbled Brownies
- Cream Cheese: Provides a rich and creamy base for the cheesecake layer.
- Granulated Sugar: Adds sweetness to the cheesecake mixture to balance the tanginess of the cream cheese. Additionally, it sweetens the brownies and helps create a shiny top.
- Egg Yolk: Adds richness and helps to set the cheesecake batter.
- Vanilla Extract: Enhances the flavor of both the cheesecake and brownies with its aromatic richness.
- Baileys Irish Cream: Infuses both the cheesecake and the brownie layers with a distinct creamy liqueur flavor.
- All Purpose Flour: Helps thicken the cheesecake batter for better texture and provides structure to the brownie batter.
- Butter: Adds moisture and richness to the brownies.
- Bittersweet or Semisweet Chocolate: Provides the primary chocolate flavor and fudginess for the brownies. (Bittersweet and semisweet chocolate differ primarily in their cocoa content, with bittersweet being slightly less sweet and more intense; they are typically interchangeable in recipes.)
- Eggs: Bind the ingredients together and contribute to the brownies’ structure.
- Light Brown Sugar: Adds moisture and a hint of caramel flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Natural Unsweetened Cocoa Powder: Intensifies the chocolate flavor and adds depth to the brownies.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Cheesecake Mixture
Begin by combining all of the ingredients for the cheesecake filling. You’ll need warm cream cheese, an egg yolk, sugar, vanilla, Baileys and flour.
Beat until the mixture is smooth and set aside.
Step 2: Make the Brownies
For the brownie batter, begin by melting the butter in the microwave. Immediately add the chopped chocolate.
Stir until the chocolate is completely melted and smooth. If any bits of chocolate remain, you can pop the bowl back in the microwave for 20 seconds. Set aside.
In a separate bowl, combine the eggs, sugar, brown sugar, vanilla, Baileys and salt.
Beat until well combined.
Beat in the butter/chocolate mixture.
Then mix in the flour and cocoa powder.
Scoop out 1/2 cup of the brownie batter and set aside.
Pour the remaining batter into a greased 8-inch square pan.
Pour the cheesecake batter over top and gently spread to cover evenly. Then heat the reserved brownie batter in the microwave until warm and pourable, 15 to 20 seconds, then dollop it over top of the cheesecake layer.
Use a butter knife to swirl the batters together—don’t overdo it or the colors will get muddled.
Bake for 40 to 45 minutes, until puffed and set, and the edges are starting to brown. Don’t undercook them or they’ll be too wet in the center.
Let cool on a wire rack, then cut into squares. Note that the brownies will seem very fudgy when you cut them, but they will firm up as they sit out. Enjoy!
Frequently Asked Questions
You can replace the Baileys with an equal amount of heavy cream. Another alternative is to omit it. If you do, you’ll need to make a few minor tweaks to maintain the consistency – omit the flour from the cheesecake batter and increase the butter in the brownie batter to 1 stick (8 tablespoons).
Sure – the brownies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
When swirling them together, it’s important not to over-marble the batters, or the flavors can become muddled. A few swirls around the pan with a knife is usually enough.
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Baileys Cheesecake-Marbled Brownies
Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out of this world.
Ingredients
For the Cheesecake Batter
- 8 ounces cream cheese, preferably Philadelphia brand
- ⅓ cup sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons all purpose flour
For the Brownie Batter
- 5 tablespoons unsalted butter
- 4 ounces bittersweet or semisweet chocolate, finely chopped
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup Baileys Irish Cream
- ¼ teaspoon salt
- ¾ cup all purpose flour, spooned into measuring cup and leveled-off with a knife
- 2 tablespoons natural unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray.
For the Cheesecake Batter
- In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside.
For the Brownie Batter
- In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.)
- In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix.
- Transfer ½ cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved ½ cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled.
- Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 240
- Fat: 13g
- Saturated fat: 7g
- Carbohydrates: 29g
- Sugar: 23g
- Fiber: 1g
- Protein: 3g
- Sodium: 100mg
- Cholesterol: 63mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I just made these brownies and even though I left them in the oven for 50 minutes and tested them with a skewer (it came out clean) I find them way to moist. Also the Bailey’s flavor is lost in the chocolate. I wonder if our altitude had something to do with them being underdone? we are at 4200 ft above sea level. I rarely have one of Jenn’s recipes not be exceptional, so I’m a bit disappointed. They taste lovely, it’s the texture I’m concerned about
Hi J, So sorry these didn’t turn out for you! I do think the altitude could be the culprit. I don’t have any experience baking at high altitude, but I believe brownies will take longer to bake. You might also try increasing the flour by a few tablespoons, as suggested here. Hope that helps!
Hello, could you make this without the Bailey’s?
Hi Catherine, the recipe will still work but you’ll need to make a few minor tweaks to maintain the batter’s consistency– omit the flour from the cheesecake batter and increase the butter in the brownie batter to 1 stick (8 tablespoons). Hope you enjoy them!
These were pretty good, but a little too sweet in my opinion. I liked the fudgy texture of the brownies. I didn’t really think the Baileys did too much for the recipe. I will stick to Jenn’s recipe for Supernatural Brownies, which I think is outstanding!
Can this be made with coconut oil instead of butter?
Hi Tina, I haven’t tried these with coconut oil, but I think it should work. Please LMK how they turn out if you try it!
Hi Jenn – I made this with coconut oil and sea salt caramel Bailey’s. It was excellent. The only thing was the bottom of the brownie was almost chocolate bar like rather. than cake like (consistency was dry but flavour was still wonderful – no complaints). I may have baked it too long given I used a 9X7 inch pan. I will be making it again in August and stick to your times – and I think they will be perfect. Thanks for this amazing recipe that satisfies both cheesecake and non-cheesecake lovers.
Jen, if I want to serve these to children, is there any substitute for the Bailey’s? Thanks, Macky Miller
Hi Macky, There’s not really a perfect substitute for the Bailey’s but you could omit it; you’ll need to make a few minor tweaks to maintain the batter’s consistency– omit the flour from the cheesecake batter and increase the butter in the brownie batter to 1 stick (8 tablespoons). Hope you enjoy them!
Many thanks.
I made these Bailey’s Irish cream cheesecake brownies today. They were out of this world! I, personally, ate 3 within 15 minutes! I gave a friend 6. They ate 5 for their dessert. Who cares about weight gain when you can eat these?
🙂 Glad they were a hit!
Made today and really liked them, but would like a stronger booze flavor. How much more Baileys can i add? Also, is Baileys any different than Harvey’s Bristol Creme? Thanks Jenn for another winner
Hi Carol, You could add a bit more Baileys to both the cheesecake and the brownie batters by replacing the vanilla extract in both with Baileys. You can also add another tablespoon or 2 to the brownie batter, but I wouldn’t add more than that as then you’d need to change the amount of the other ingredients. And I’m not familiar with Harvey’s Bristol Creme, so I’m not sure what the differences are between that and Baileys. Sorry!
The two are absolutely nothing alike. Bailey’s Irish Cream is made with Irish whiskey, cocoa, and cream and does have a creamy taste. Harvey’s Bristol Cream is a blend of sherries which is sweet and considered a dessert sherry. It does not contain any cream.
Thanks Eileen, I appreciate your taking the time to reply to my question.
I just made these today and they turned out delicious! The only change I made was to first put HALF the brownie batter evenly in the pan, then topped that with HALF of the cream cheese filling (applied in dollops), and swirled the layers lightly. Then I repeated these layers. This way there weren’t such big pockets of cream cheese filling in the finished brownie. They hold together beautifully when cut into squares so they look lovely on a Christmas platter. I love that these brownies can be made days ahead and kept in the fridge. Thank you for this recipe!
I’m making these tomorrow and discovered I only have a 9×9 pan. How would this impact the baking time?
Hi Karen, sorry I’m weighing in too late to be helpful, but I suspect they needed a little less time in the oven? How did the brownies turn out?
I checked the brownies at 30 minutes and they looked like the picture in the recipe and were firm, so took them out of the oven. I let them cool for several hours and cut them with a plastic knife (nice idea) and they were definitely done.
Glad they turned out nicely – thanks for the follow-up!
Hi if I don’t add the baileys would that be ok We don’t use alcohol
Yes, Sandy, the recipe will still work but you’ll need to make a few minor tweaks to maintain the batter’s consistency– omit the flour from the cheesecake batter and increase the butter in the brownie batter to 1 stick (8 tablespoons). Hope you enjoy them!
What about using Bailey’s coffee creamer in place of the liquor? I want to make them, but I know the kids will want them! But I don’t want to leave the flavor out all together.
Hi Danielle, that should work. I’d love to hear how they turn out!