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Baileys Cheesecake-Marbled Brownies

5 stars based on 15 votes


Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out-of-this-world.  They are cakey on the bottom, alternately fudgy and creamy in the center and crisp on top. I’m very proud of them: they took six tries and a full day in the kitchen to get right! For a real treat, try them warm out of the oven with a scoop of vanilla ice cream. And be sure to cut them small — they’re rich as sin 🙂


Begin by combining all of the ingredients for 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.


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.


Heat the reserved brownie batter in the microwave until warm and pourable, 15-20 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 40-45 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!



Baileys Cheesecake-Marbled Brownies

Servings: 12-16 brownies
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 65 Minutes


For the Cheesecake Batter

  • 8 ounces cream cheese, preferably Philadelphia brand
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 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
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup Baileys Irish Cream
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 2 tablespoons cocoa powder


  1. Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray.

For the Cheesecake Batter

  1. 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

  1. 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.)
  2. 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.
  3. Transfer 1/2 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 1/2 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.
  4. 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.)

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Calories: 240
  • Fat: 13g
  • Saturated fat: 7g
  • Carbohydrates: 29g
  • Sugar: 23g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 100mg
  • Cholesterol: 63mg

Reviews & Comments

  • 5 stars

    Everyone loved these! A friend tried to hide them so he wouldn’t have to share. 🙂
    I am planning to make them again, but I also would like to tweak the recipe to accommodate some gluten free friends. If I swap the all purpose flour for a gluten free all purpose flour, do any other adjustments need to be made to quantities or baking time/temperature? Thank you!

    - Maura on August 10, 2017 Reply
    • Glad everyone liked them! I’ve never made a gluten-free version of these, but I think you could use an all-purpose gluten-free flour like this one without any adjustments.

      - Jenn on August 10, 2017 Reply
  • 5 stars

    If I wanted a more boozy version of this, would I have to make any other changes to the recipe in addition to ofcourse increasing the Baileys?
    Loved this recipe as it is, but have been requested to make a boozier version by a friend!!
    Thanks in advance!!

    - Vanita Tondon on June 16, 2017 Reply
    • Hi Vanita, You could add a bit more booziness to both the cheesecake and the brownie batter by replacing the vanilla extract in both with Baileys. You could also add another tablespoon or two 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. Hope that helps!

      - Jenn on June 16, 2017 Reply
  • 5 stars

    I will be making these tonight for a birthday party tomorrow. With all the great reviews, I know these will be scrumptious! Thanks!

    - Donna DAndrea on March 2, 2017 Reply
  • Can you freeze the Baileys Cheesecake Brownies? I want to make them this week and serve them for New Years

    - diane on December 22, 2016 Reply
    • Yes Diane, they freeze very well.

      - Jenn on December 22, 2016 Reply
  • 5 stars

    5 Stars! These were delicious. Brought them to a party and everyone loved them but we all agreed that the taste of Baileys was very minimal. I’m making them again today for a Halloween party. My only problem – I wish I had used 2/3’s of the brownie batter on the bottom layer because dividing the batter in half left too much batter to dollop on top and leave room to swirl and marble the batters. But they still looked fine and were absolutely delicious. (After they cooled, I put them in the fridge to firm up before cutting into squares – 16 nice sized pieces.)

    - Dana on October 31, 2016 Reply
    • 5 stars

      It’s half a cup for the top, not half the mixture

      - Devon on December 11, 2016 Reply
  • 5 stars

    I tried this recipe for the first time last night and it was fabulous! At the end of the recipe you are instructed to cut the bars into small pieces because ‘they are rich as sin’, i am serving them to a group of Priests – hope i don’t cause a problem! 😉

    - Katherine Winquist on October 10, 2016 Reply
  • Hello, can we make it without alcohol or would it be missing the flavor? We don’t consume alcohol in anything, but the recipe looks lovely!

    - Timea Szarkova on June 28, 2016 Reply
    • Hi Timea, You can omit the Baileys, but 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). Hope you enjoy them!

      - Jenn on June 28, 2016 Reply
  • How far ahead can u make these brownies? Like to do things ahead because easier to prepare for an event. And how do u store them? In the fridge? Can’t review because planning on making this weekend.

    - Betsey on May 7, 2016 Reply
    • Hi Betsey, you could make these a day or two in advance and store them in an airtight container on your counter or in the fridge. Hope everyone enjoys!

      - Jenn on May 8, 2016 Reply
  • 5 stars

    These are insanely delicious! Made them tonight for my Valentine’s Day dessert. Followed the recipe exactly and loved the flavor of the Bailey’s. I didn’t find it too overpowering at all. Thanks so much for sharing, love your recipes!!

    - Emily O'Connor on February 14, 2016 Reply
  • 5 stars


    My brownies didn’t look anywhere near as beautiful as yours but the flavor was out of this world!!! I hope that you don’t get tired of hearing it because I don’t get tired of saying it, so here it comes again. Thank you so much for another blue ribbon recipe!!! When I use your recipes, people actually think that I know what I’m doing.

    - Jim on February 8, 2016 Reply
  • What sort of sugar for the cheesecake part, please?

    - Anna on November 21, 2015 Reply
    • Hi Anna, It’s granulated sugar. Enjoy!

      - Jenn on November 21, 2015 Reply
  • Hi Jenn,

    Can these be made with unsweetened cocoa powder or cacao powder? Thanks!

    - Jennifer on October 23, 2015 Reply
    • Hi Jennifer, Do you mean in place of the chocolate?

      - Jenn on October 27, 2015 Reply
  • 3 stars

    I made this without looking at the reviews. Darn! As I was making this and adding the Baileys, I hesitated at first and then decided to add just thinking my kids wouldn’t care for the flavour. I would definitely omit the Baileys in the ‘cheese cake’ portion. It was quite an overpowering flavour.

    - Sasha on October 7, 2015 Reply
  • Hi Jenn,

    Just wondering, is it okay to substitute baileys with rhum?

    - Liliana on September 22, 2015 Reply
    • Hi Liliana, Unfortunately, I don’t think that would work well in this recipe. You might try Kahlua though.

      - Jenn on September 24, 2015 Reply
  • Hi, just wondering if anyone has tried these with Splenda or some other sugar substitute…I would love to make these but need to make them more diabetic-friendly. 🙂


    - Sharon on May 21, 2015 Reply
  • 5 stars

    These brownies are divine…I’ve made them twice so far and they were a huge hit both times. I’m not much of a baker but I found the recipe simple to follow and the results were outstanding. The brownies are rich, moist and super-chocolately, and the baileys cream cheese topping is delicious. Will definitely make again!

    - Sheri on May 7, 2015 Reply
  • 5 stars

    I subbed the Bailey’s Irish Cream for Madagascar Vanilla Extract and it was absolutely Awesome!

    - Sheila H on March 27, 2015 Reply
  • 4 stars

    The brownies had great flavor although I think the next time I make them I might leave the Bailey’s out of the chocolate part of the brownie and just have it in the cheesecake batter.

    - Diane Z. on March 19, 2015 Reply
  • These brownies are absolutely delicious. I can’t help but think that they could be even better with raspberry incorporated into the recipe.

    - Sandy on March 19, 2015 Reply
  • 5 stars

    Made these to bring to a st Patrick’s day party and they disappeared. The smell of these baking was So good.

    - Claudette on March 19, 2015 Reply
  • The photo shows the 8 inch pan sitting in a larger baking dish, is this part of the baking process? Love your recipes!!

    - Dona on March 15, 2015 Reply
    • Hi Dona, I think that is the dark edge of the brownies you’re seeing. You only use one dish 🙂

      - Jenn on March 15, 2015 Reply
  • 5 stars

    I made these the day after I saw the recipe. They are gorgeous, with an excellent flavour and a combination of cakey and fudgy textures. In heeding the caution about overbaking, I forgot to factor in for my fan oven, so will bake mine a bit less next time. The recipe is spot on though, and these are really delicious. I love this website and use it all the time, so thank you! Another keeper.

    - Sherra Murphy on March 15, 2015 Reply
  • These look amazing! Will the consistency be the same if I omit the alcohol to make for young kids?

    (Also, your site is so fantastic and your recipes have yet to fail me! So many have become favorites. )

    - Kavi on March 14, 2015 Reply
    • Hi Kavi, So glad you’re enjoying the recipes! I will eventually do a version of these without the booze and post on the site but for now, you can omit the Baileys and make a few other changes…just omit the flour from the cheesecake batter and increase the butter in the brownie batter to 1 stick (8 tablespoons). Please come back and let me know how it turns out 🙂

      - Jenn on March 15, 2015 Reply
      • Thanks Jenn! I made both versions and they were both delicious with great texture in both. The one with the Bailey’s had a slightly smoother taste, but they were both really great.

        - Kavi on March 21, 2015 Reply
  • 5 stars

    could you please convert the measurement
    one ‘cup’ into grams or ounces.
    Many thanks

    - jean gould on March 12, 2015 Reply
    • Hi Jean, The flour is 96g; granulated sugar is 100g; brown sugar is 110g; not sure about the Baileys but 1/4 cup is equivalent to 4 tablespoons

      - Jenn on March 13, 2015 Reply

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