irish cream cheesecake brownies
New Year’s Eve is a fitting time for a boozy dessert. With a generous amount of Baileys Irish Cream, these layered cheesecake brownies are the ultimate way to ring in the New Year.
Rich and impossibly fudgy brownies meet velvety cheesecake for a definite party hit. All that’s left is to chill the bubbly (and be sure to have extra Baileys on hand to serve over ice or in coffee).
Irish Cream Cheesecake Brownies
1/2 cup unsalted butter, melted
1 1/4 cups sugar
1 cup unsweetened cocoa
1/4 tsp salt
1/4 cup Baileys Irish Cream (here’s a homemade version)
1 tsp vanilla extract
2 large eggs
3/4 cup flour
8 ounces reduced-fat cream cheese, softened
1/2 cup plain fat-free yogurt
1/2 cup sugar
1 Tbsp Baileys Irish Cream
1 large egg
Preheat oven to 325°F and line a 13 x 9-inch baking dish with 1 sheet of foil, allowing 2 inches to hang over each end. Place butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in Baileys and vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Reserve 1/2 cup brownie batter; spread remaining batter evenly in lined pan and tap pan once to remove air bubbles.
For the cheesecake layer, place cream cheese, yogurt, sugar, Baileys, and egg in food processor; process until smooth. Pour over brownie batter and spread evenly. Dollop reserved brownie batter over cheesecake layer and swirl top two layers together with a knife or wooden skewer. Bake for 32 minutes, or until top is set and a toothpick inserted in the center comes out with a few moist crumbs attached.
Let cool completely on a rack, then cover and chill in the refrigerator at least 3 hours. Just before cutting, chill pan in the freezer for 20 minutes. Lift up the ends of the foil and transfer the brownies to a cutting board, then cut into squares using a sharp knife. Store leftovers in an airtight container in the refrigerator up to 2 days.
Yield – 20 brownies
Calories – 200 (per brownie)
Carbs – 25