Baileys Cheesecake-Marbled Brownies

Tested & Perfected Recipes

Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out-of-this-world.

brownies

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 🙂

What you’ll need to make Cheesecake-Marbled Brownies

ingredients

How to make the Cheesecake Filling

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.

cheescake-mix-1

Beat until the mixture is smooth and set aside.

cheescake-mix-2

How to make the Brownies

For the brownie batter, begin by melting the butter in the microwave. Immediately add the chopped chocolate.

butter-and-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.

melted-chocolate

In a separate bowl, combine the eggs, sugar, brown sugar, vanilla, Baileys and salt.

eggs-sugar-and-baileys

Beat until well combined.

beating-egg-mixture

Beat in the butter/chocolate mixture.

beating-in-chocolate

Then mix in the flour and cocoa powder.

beating-in-flour-and-cocoa

Scoop out 1/2 cup of the brownie batter and set aside. Pour the remaining batter into a greased 8-inch square pan.

brownie-batter

Pour the cheesecake batter over top and gently spread to cover evenly.

cheesecake-layer

Heat the reserved brownie batter in the microwave until warm and pourable, 15-20 seconds, then dollop it over top of the cheesecake layer.

dollops-of-brownie-batter

Use a butter knife to swirl the batters together — don’t overdo it or the colors will get muddled.

swirling-batters

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.

baked-brownies

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-Irish-Cream-Cheesecake-Marbled-Brownies-1

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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.

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

Ingredients

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

Instructions

  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.)
  5. 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

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

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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Reviews & Comments

  • Dear Jenn,
    Thank you for the wonderful recipe.I tried it and it was yummy ….as always:)

    I was just wondering if we could make these as cupcakes as my son wished to eat cupcakes

    Another question can we use chocolate chips instead of cooking chocolate in the brownie batter?

    Thank you in advance for your reply.
    Warm regards,
    DV.

    • — DV on May 1, 2019
    • Reply
    • Hi DV, Yes and yes 🙂 Keep in mind the cook time will be less if you bake the batter in a muffin pan. I’d start checking around 20 min.

      • — Jenn on May 3, 2019
      • Reply
  • 5 stars! I love these brownies. It’s one of my go to desserts for company; quick to make and always delicious. I love Baileys so the flavor is perfect for me. The recipe has a bunch of steps but it’s really quick and easy to throw together. I only make these for company or to take to a gathering – otherwise I’d eat them all!

    • — Dana V on April 11, 2019
    • Reply
  • I just came across these and they look fabulous. Bailey’s doesn’t agree with me so I was thinking about a substitute. Obviously a different flavor, but what about Grand Marnier with a straight swap in the cheesecake and maybe 1 TBL + 3 Tbl half & half in the brownies? I’m thinking an even exchange in the brownies might make the flavor overwhelming. Other suggestions?

    • — Robby H. on March 13, 2019
    • Reply
    • Hi Robby, I think that what you’ve suggested (with the ratios you’ve suggested) will work well. I’d love to hear how they turn out!

      • — Jenn on March 14, 2019
      • Reply
  • Bailey’s flavored desserts are one of my most favorite…and this was really great, as most of your recipes. And, once again, you do not disappoint. Happy Holiday.

    • — Patricia Rabil on December 24, 2018
    • Reply
  • Just made these recently for a potluck, overall really good reviews! I wanted to re-ask that question that got unanswered: Is it possible to substitute the baking chocolate/chocolate chips for cocoa powder, or would it lose a bit of its taste?

    • — Jon on December 20, 2018
    • Reply
    • Hi Jon, I don’t recommend it – you need both for the best flavor and texture. Sorry!

      • — Jenn on December 22, 2018
      • Reply
  • Hi Jenn,

    These turned out amazing! My only problem is that when I microwaved the brownie batter it startrd to cook so instead of warm dollops it was a mixture of batter and small brownie pieces. In the end I think it worked out as they added crunchy bits of brownie batter to the top :).

    Another minor thing is that when spreading cheesecake mixtute it seemed to push the brownie batter to the sides so the sides were mostly brownie. Do you hav any tips on how to make spreading easier?

    Thanks again for another delicious recipe

    • — Francisco on October 14, 2018
    • Reply
    • Hi Francisco, Glad you enjoyed the brownies! For the first issue, try microwaving at half power next time. For he second issue, try following the cheesecake batter around the edges of the pan and spreading inwards. Hope that helps!

      • — Jenn on October 15, 2018
      • Reply
      • Thanks Jen! I’ll be making them again this weekend for a bake sale and will try that :).

        • — Francisco on October 19, 2018
        • Reply
  • I made these brownies yesterday and everyone in my house liked them!

    Some comments:
    1. I mixed the batters by hand in the same bowls I microwaved them in. This way I didn’t have to deal with washing 2 extra bowls+the mixer.
    2. I didn’t have 2 large eggs, so I subbed with 3 small ones, and the brownies were more cakey than fudgy. I think next time I’ll stick with 2 eggs, even if they are small.
    3. I followed the advice of another reader to omit the Bailey’s from the cream cheese. I only had a 50 mL bottle so that worked for me.
    4. I started at 10, mixed everything by 10:20, and had them cooled and ready to eat by 11:30.
    5. Cost is about $9 to make ($3 cream cheese, $3 Ghirardelli bar, $2 butter/sugar/flour, $1 Irish Cream mini bottle,)
    6. For users concerned about alcohol, a 1/4 cup of Bailey’s is 60 mL. With 12 cut pieces, each square would have 5 mL of Bailey’s, of which only 17% is alcohol (i.e. 0.85 mL). Breads and fruits have a similar amount of alcohol.
    7. Try this recipe! The marbled design makes people excited to try it and it actually tastes as good as it looks!

    • — Sidra on October 14, 2018
    • Reply
  • Hi Jenn
    I am a seasoned cook and baker of many years. Your recipes are the best hands down. I just bought your cookbook and love it. I plan on giving it as gifts for birthdays etc and Christmas.
    I would like to make this recipe in a 9 inch spring form pan for presentation purposes. How do you suggest I go about this? Many thanks
    Rosemary

    • — Rosemary on August 19, 2018
    • Reply
    • Thank you, Rosemary – so happy you’re enjoying the recipes! What a fun idea to make this as a cake. I’d multiply the recipe by 1.5. You’ll likely need to increase the baking time a bit but it’s hard to say by how much; you’ll just have to keep an eye on it. Hope that helps and please let me know how it turns out.

      • — Jenn on August 20, 2018
      • Reply
  • These were delicious. Took me quite a while to organize and put together but they were well worth the effort. (Read the instructions carefully; you save 1/2 CUP brownie batter to dollop on top – not 1/2 the batter.) They have a lovely texture; cakey and slightly fudgy. I let them cool completely on a rack then put them in the fridge until dinner. They were easy to cut and then I let them come to room temp to serve. Some guests topped them with vanilla ice cream; some preferred them on their own. The 6 of us could just barely detect the taste of Bailey’s – I might add more next time. Highly recommend.

    • — DV on August 5, 2018
    • Reply
  • It’s a sin indeed!! I love how your recipes always turn out so well. Your cookbook is beginning to look so battered because I always bring to the kitchen. You are my hero dear… Question: If I want thicker cheese layer, can I double the cheese batter? Love to hear your suggestion.

    • — Erlina on June 21, 2018
    • Reply
    • Hi Erlina, so glad you enjoy the recipes!! And I do think you could double the cheesecake layer but I’d use a 9-inch baking dish instead of 8-inch. They may take a smidge longer in the oven (but not definitely so keep an eye on them). Hope you enjoy!

      • — Jenn on June 22, 2018
      • Reply
  • If I doubled this recipe, could I use a 13x9x2 pan without changing the cooking time and temp?

    would the consistency be the same?

    • — Kai on June 20, 2018
    • Reply
    • Yes, Kai, that should work with no adjustments (and the consistency will remain the same). Hope you enjoy!

      • — Jenn on June 21, 2018
      • Reply
  • I’m planning on making these brownies. They sound delicious. I’m baking for a crowd. Can the recipe be doubled?

    • — gail frired on April 2, 2018
    • Reply
    • Hi Gail, Yes, you can double this recipe successfully. Hope everyone enjoys!

      • — Jenn on April 3, 2018
      • Reply
      • They were a hit!

        • — gail on April 15, 2018
        • Reply
  • Hello. I am really eager to make these. Just wanted to know if I can use semi sweet chocolate chips in this recipe. Thanks!

    • — Chidi on December 12, 2017
    • Reply
    • Hi Chidi, just wanted to clarify — are you saying you’d like to add chips to the brownies, or use them in place of the chopped chocolate? Thanks!

      • — Jenn on December 13, 2017
      • Reply
      • Hey Jenn. Thanks for your response. I meant that I wanted to use the chips in place of the baking chocolate, as I did not have any in the house at the time:) I do have some now, and will be making the recipe later today.

        • — Chidi on December 15, 2017
        • Reply
        • Problem solved – hope you enjoy the brownies!

          • — Jenn on December 15, 2017
          • Reply
          • Hey Jenn. I made these on Friday and they are fantastic. The only thing I would do differently for myself next time is to reserve only about 5-6 dollops of the brownie batter for the top layer as I found that I had too much on top to get a good swirl pattern. Thanks for a wonderful recipe!!

            • — Chidi on December 17, 2017
  • 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
  • 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

    • 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!

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

  • Can you freeze the Baileys Cheesecake Brownies? I want to make them this week and serve them for New Years

    • Yes Diane, they freeze very well.

  • 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.)

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

    • Even though I took my time…I did the same thing and used half the brownie mix on top to dollop. Ughhhhh

      • — France on April 4, 2019
      • Reply
  • 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
    • 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!

    • 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!

  • 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.

    • 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!

  • 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!!

  • Jennifer,

    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.

  • What sort of sugar for the cheesecake part, please?

    • Hi Anna, It’s granulated sugar. Enjoy!

  • Hi Jenn,

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

    • Hi Jennifer, Do you mean in place of the chocolate?

  • 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.

  • Hi Jenn,

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

    • Hi Liliana, Unfortunately, I don’t think that would work well in this recipe. You might try Kahlua though.

  • 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. 🙂

    Thanks!

  • 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!

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

  • 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.

  • These brownies are absolutely delicious. I can’t help but think that they could be even better with raspberry incorporated into the recipe.

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

  • The photo shows the 8 inch pan sitting in a larger baking dish, is this part of the baking process? Love your recipes!!

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

  • 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.

  • 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. )

    • 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 🙂

      • 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.

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

    • 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

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