OH MY LORD!!! These came out so good! I had to cook them another 10 minutes beyond the recommended 40 because it was still very jiggly in the center. Then I let them cool completely, put them in the refrigerator overnight, and cut them into small squares while very cold, the next day. They are EXQUISITE, and my husband loves them!!! We're going to have them with some vanilla ice cream tonight.
- 1 cup butter
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 4 large eggs
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Cream Cheese Filling:
- 16 ounces cream cheese
- 1/3 cup sugar
- 1 large egg
- 3 tablespoons Bailey’s Irish Cream liqueur
For the brownies:
Place the butter and chocolate into a medium saucepan and melt gently over low heat while stirring frequently. Remove the mixture from the heat and allow to cool. Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil. Coat the foil lightly with non-stick cooking spray.
Using an electric mixer, beat the sugar and eggs together in a medium bowl until light and fluffy (this took about 3-4 minutes with my mixer). Sift the flour and salt together; add to the sugar mixture in three half-cup increments. Add in the chocolate mixture by folding it into the sugar mixture.
For the cream cheese filling:
In another medium bowl, combine the cream cheese and sugar and beat until creamy. Continue to beat while adding the egg and liqueur.
To assemble the brownies:
Pour half of the brownie batter into the pan. Spread all of the the cream cheese layer over the brownie layer. Pour the remaining brownie batter over the cream cheese layer and using an offset spatula, smooth the batter. To create a marbled effect, swirl the layers together with a knife. Bake for 40 minutes; cool completely before cutting.
Bailey's Irish Cream Brownies
4/ 5Oleh Arbuzs Corps