These Baileys chocolate cheesecake marbled brownies are the ultimate alcoholic dessert

These Baileys chocolate cheesecake marbled brownies are the ultimate alcoholic dessert

THIS JUST goes to prove that even the most delicious recipes can be improved by adding a drop of Irish cream.

Case in point: how amazing do chocolatey cheesecake marbled brownies sound?

And now consider this: just how delectable do Baileys chocolatey cheesecake marbled brownies sound?

Once Upon A Chef mastermind Jenn Segal may well have come up with the ultimate way to indulge with these goodies, describing them herself as "Spiked with Baileys Irish Cream, these chocolate brownies with a swirl of tangy cheesecake are out of this world."


If you're like me and your mouth is watering even at the thought of tasting these delicious treat, read ahead to find out how you can make them yourself.


For the cheesecake mix:

8 ounces cream cheese
1/3 cup of sugar
1 large egg yolk
1/4 teaspoonof  vanilla extract
2 tablespoons of Baileys
2 tablespoons of all purpose flour

For the brownie mix:

5 tablespoons of unsalted butter
4 ounces bittersweet/ semisweet chocolate, chopped small
2 large eggs
1/2 cup of granulated sugar
1/2 cup of light brown sugar
1 teaspoon of vanilla extract
1/4 cup of Baileys
1/4 teaspoon of salt
3/4 cup of all purpose flour
2 tablespoons of unsweetened cocoa powder


First, make sure to preheat the oven to 175°C / 350°F.

Use butter or nonstick cooking spray to grease an 8-inch baking tray.

For the cheesecake mix:

Microwave the cream cheese for 20-30 seconds until soft. Beat the cream cheese with sugar, egg yolk, vanilla, flour and (of course) Baileys in an electric mixer until smooth.

For the brownie mix:

Melt the butter in the microwave, add the chopped chocolate to the hot butter and stir until everything melts together. If chocolate is not melting, microwave until smooth.

Beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt in electric mixer at medium speed until smooth. Add the chocolate/butter mixture and beat until taken in. Add the flour and cocoa powder and mix on low until combined, taking care not to overmix.

Place 1/2 cup of the brownie batter to a small microwave-safe bowl and spread the remaining brownie batter in the greased pan. Spread the cheesecake batter evenly over the brownie mix. Microwave the other 1/2 cup of brownie batter until warm and pourable, (approx 15-20 seconds).

Use a spoon to dollop the warm batter over the cheesecake layer.

The chef recommends 'about 8 dollops, and for the prettiest marble effect, leave as much space as possible between the dollops.'

Swirl the brownie batter through the cheesecake batter with a knife to make a marbled pattern, making sure not to overdo the marbling or the batters will get muddled.


Bake brownie and cheesecake mix at 350/175 until the mixture has risen, is set in the center and is browning at the edges. (40-45 minutes.)

Let cool for at least 30 minutes to allow brownies to become firm. Cut up and enjoy!

The chef recommends serving warm with a scoop of vanilla icecream, but we reckon it would also go perfectly with a special mug of Baileys coffee.