I know I promised you a post about bread smothered in cheese and caramelized onions. I know I also promised you a post on Monday and that today is Tuesday.
But friends, I was a real person this past weekend and it is way harder than it looks.
One of my friends was performing a monologue at an open mic night last Saturday, and so I thought I’d go and be supportive. Also, I love Shakespeare and half the night was dedicated solely to Shakespearean work. I even offered to record her performance.
It’ll be fun. It’s from 8pm to 10pm. I can totally do that…
Let me be clear in that my Saturday night was incredibly fun and I’m so happy that I went. But man, by 10pm I was pretty much ready to return home when a bunch of my friends decided to get a bite to eat after the performance.
Have I mentioned that I’m secretly an elderly lady who enjoys sleep and prefers the “early to bed, early to rise” mantra over all else? I never was able to stay up late and party with all my college-cohorts, and now that I’m out of college, working, and blogging quite often, midnight is sort of a time I never reach.
BUT I DID IT! I MADE IT TO 12:10AM!
Who knew such an event was even possible? Naturally, I then proceeded to fall asleep until 12 noon the next day, which then turned out to be 1pm.
I hate you Daylight Savings.
So my biological clock has been sort of wacky ever since and I just finished editing these photos and rambling on to you about my weekend late Monday night instead of Sunday night.
Now to the main event: Bailey’s Cheesecake Swirl Brownies!
I almost always forget to work on a recipe for St. Patrick’s Day, so I knew I wanted to plan way ahead on this one. These are rich, fudgy, chewy, chocolatey brownies topped with a creamy Bailey’s infused cheesecake layer. Oh and I dyed the cheesecake green and gave it a swirl for good measure since, well, why not?
Who doesn’t enjoy swirling two decadent layers of dessert together?
These brownies are sure to be an eye-catching, crowd-pleasing sweet treat at your St. Patrick’s Day party, and don’t worry too much about the booze. The brownies are in for nearly an hour in the oven and most of the alcohol burns off.
If you want to omit the Bailey’s entirely, though, it’s not a problem! Simply remove it from the list of ingredients for the cheesecake layer and continue the recipe as is. You’ll still end up with a phenomenally festive cheesecake brownie.
Now I will be sure to share that Gruyere and Caramelized Onion Focaccia recipe first thing Friday morning, so be sure to check back soon!
Bailey’s Cheesecake Swirl Brownies
- 2 oz milk chocolate (about 1/3 cup chocolate chips)
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup flour
- 1/4 cup cocoa powder
- 8oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup Bailey’s Irish Cream Liquor
- green food coloring, as needed
- Preheat oven to 350 degrees and line one 9 x 9 inch pan with aluminum foil. Spray foil with cooking spray.
- Heat butter and chocolate in a large microwave-safe bowl for 30 second increments, until the butter has melted completely (this took about 2 minutes in my microwave). Whisk until chocolate has melted as well.
- Whisk in sugar, followed by eggs, one at a time, until fully incorporated, followed by the vanilla.
- Whisk in flour and cocoa powder until well incorporated, reserve 1/4 cup of the batter (for the swirl effect) then pour the rest of the batter into prepared pan.
- For the cheesecake layer, beat cream cheese with sugar until well incorporated, then beat in Bailey’s and as much green food coloring as you prefer. Pour this cream cheese mixture over the brownie layer in the pan.
- Dollop the reserved 1/4 cup of brownie batter over the top of the cheesecake layer, then run a toothpick through the layers to create swirls.
- Bake 450-60 minutes, or until the center no longer jiggles. Let cool in pan completely before removing and carefully cutting into squares.