Irish Cream Cheese Brownies are rich brownies with swirls of Irish cream-infused cream cheese. They are decadent and a creamy, chocolatey treat. Serve these for dessert with a cold glass of your favorite milk.
It’s now March, which means Spring in the rest of the country, but here on the prairie, we’re still in Winter’s grasp. And by that, I mean we’re getting more snow this evening and into tomorrow. Fun.
I’m so over winter, it’s not even funny. I know, I know. Eventually, it’ll get better, and I’ll be complaining about the heat!
March also means St. Patrick’s Day, which, even though I have zero Irish ancestry (that I know of anyway), I still love to celebrate.
Going to Ireland when I was 16 was one of the highlights of my life (so far). It’s such a beautiful country, and its culture and history fascinates me.
A few old-school pictures from my trip (which also included stops in Wales and England). That picture in the cemetery, morbid or not, is probably my favorite from the whole trip.
And that’s me kissing the Blarney Stone (the top picture is Blarney Castle). I’m terrified of heights, and while I was okay in bending backwards 500 feet up in the air to kiss the stone, heading back down from the tower was another story.
People were apparently a lot smaller back in the day, and spiral stone staircases in old castles are very tight and cramped. And dark.
Because I’m also extremely claustrophobic, I wound up having a panic attack on the way down. I had a friend in front of me holding my hand and guiding me, and another friend behind me also holding my hand, both trying to calm me while getting down the stairs without breaking all our necks.
As soon as we got out into the open, I sank down and kissed the ground.
Because I did cupcakes last year, I decided I wanted to try something different this year. I found cookies that I’ll make and share later, but I also decided I wanted brownies.
Irish Cream Cheese Brownies, to be exact.
I’m debating on whether or not I want to make these again, since I barely got to sample them. But at least I know Jay and the bambino really liked them, so I guess I don’t have to pawn them off at work.
Maybe when I make those cookies I also have on the agenda, I’ll just keep them for myself!
- 1/2 C unsalted butter (1 stick) + more for the pan
- 1 C Dutch-process cocoa
- 11/4 C sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 3 large eggs, divided
- 1/2 C flour
- 8 oz. cream cheese, room temperature
- 1/4 C Baileys Irish Cream
- 2 Tbsp. sugar
- Preheat the oven to 325 degrees F. Butter an 8 x 8-inch baking pan and line with a sheet of parchment paper, leaving 2 inches of overhang on 2 sides. Butter the bottom of the parchment and set aside.
- In a medium saucepan, combine the butter, cocoa, sugar and salt. Over low heat, stir occasionally, until mixture is combined and butter is melted. Remove from heat and cool 5 minutes.
- Stir in the vanilla. Add 2 of the eggs, one at a time, beating well after each addition. Add in the flour 1/4 C at a time and mix well. Spread the brownie mixture into the prepared pan.
- In a medium mixing bowl, beat the cream cheese for about 1-2 minutes on medium-high speed. On low speed, stream in the Baileys, then add in the egg and 2 Tbsp. of sugar. Mix together, then drop by spoonful on top of the brownie mixture. Using a thin knife, cut through the cream cheese dollops, making swirls with the brownie batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
- Cool completely on a wire rack, before lifting the brownie out of the pan and placing on a cutting board. Cut into 16 squares.
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