Baileys Cheesecake-Marbled Brownies

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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 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


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.


Beat until the mixture is smooth and set aside.


How to 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.


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!


You may also like

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


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


  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 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.
  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, 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.

See more recipes:


  • 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

    • — J Warner on December 18, 2020
    • Reply
    • 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!

      • — Jenn on December 18, 2020
      • Reply
  • Hello, could you make this without the Bailey’s?

    • — Catherine pires on October 16, 2020
    • Reply
    • 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!

      • — Jenn on October 16, 2020
      • Reply
  • 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!

    • — Alexandra on August 29, 2020
    • Reply
  • 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

    • — Carol Winkelman
    • Reply
    • 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!

  • I now see someone else asked about rum and you suggested Kahlua as a replacement. Can I assume the same measurements as for Baileys?

  • Hi Jenn:

    Is it too decadent to frost them?

    • I think it would be, Mary — sorry!

  • Hi Jenn, I was pleased with the recipe but struggled with cutting them so they looked nice….the top brownie was cracking when I put the knife in. Cleaned the knife after each cut even tried heating the knife nothing seemed to work. Any suggestions?

    • Hi Martha, Sometimes when you stir brownies, you create air bubbles that expand in the oven. When you take the brownies out of the oven, the air bubbles shrink and this can cause the top to crack a bit. You can try to minimize that by stirring the batter until just combined. To neatly slice brownies, it’s best to let them cool completely first and use a straight fluid motion (instead of “sawing). Last (and I don’t recall where I learned this trick), but use a plastic (disposable) knife. It really helps!

  • 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,

    • 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.

  • 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!

  • 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?

    • 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!

  • 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
    • 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?

    • Hi Jon, I don’t recommend it – you need both for the best flavor and texture. Sorry!

  • 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

    • 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!

      • Thanks Jen! I’ll be making them again this weekend for a bake sale and will try that :).

  • 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!

  • 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

    • 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.

      • you say this recipe can be baked in a 9 in. springform pan but multiply by 1.5.
        do you have a simple formula to achieve the proper amounts. Sorry, I am mathematically challenged. I love love every recipe I have tried and love your book. I am so looking forward to making this brownie cheesecake

        • Here you go, Angie. Hope it helps!

          12 ounces cream cheese, preferably Philadelphia brand
          1/2 cup sugar
          1.5 large egg yolks
          1/4 + 1/8 teaspoon vanilla extract
          3 tablespoons Baileys Irish Cream
          3 tablespoons all purpose flour

          7.5 tablespoons unsalted butter
          6 ounces bittersweet or semisweet chocolate, finely chopped
          3 large eggs
          3/4 cup granulated sugar
          3/4 cup light brown sugar
          1.5 teaspoon vanilla extract
          1/4 cup + 2 tablespoons Baileys Irish Cream
          1/4 + 1/8 teaspoon salt
          1 cup + 2 tablespoons all purpose flour, spooned into measuring cup and leveled-off with a knife
          3 tablespoons natural unsweetened cocoa powder

  • 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.

  • 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.

    • 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!

  • If I doubled this recipe, could I use a 13x9x2 pan without changing the cooking time and temp?

    would the consistency be the same?

    • Yes, Kai, that should work with no adjustments (and the consistency will remain the same). Hope you enjoy!

  • I’m planning on making these brownies. They sound delicious. I’m baking for a crowd. Can the recipe be doubled?

    • Hi Gail, Yes, you can double this recipe successfully. Hope everyone enjoys!

      • They were a hit!

  • Hello. I am really eager to make these. Just wanted to know if I can use semi sweet chocolate chips in this recipe. Thanks!

    • 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!

      • 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.

        • Problem solved – hope you enjoy the brownies!

          • 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
  • 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!

    • 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.

  • 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!!

    • 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!

    • You could make a nice rum glaze icing for this:
      1/2 cup (one stick) unsalted butter (melted)
      1 cup of light-brown sugar
      1/3 cup of dark rum (Meyers’ Original is great)
      1/2 teaspoon of kosher salt
      1/2 teaspoon of baking soda
      1/2 cup of buttermilk (not lemon soured whole milk, but the real thing)
      Mix it up and glaze the pan of brownies. Refrigerate for an hour to let it set-up.

      • — Ray on December 26, 2021
      • Reply
      • Sorry forgot to add the powdered sugar to the above (about 1-1/2 cups)…

        • — Ray on December 26, 2021
        • Reply
  • 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

  • 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!

    • — Timea Szarkova
    • 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!

  • 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!!

    • — Emily O'Connor
    • Reply
  • 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. 🙂


  • 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

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.