Fudgy cream cheese brownies with just a hint of Bailey’s flavor.
Cream Cheese Layer
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, line with foil or parchment, leaving an overhang (to make it easier to remove brownies) and grease again.
To make the brownie batter:
In a large saucepan, melt the butter, then stir in the sugar, cooking for several minutes until the mixture comes together and has a bit of a shine. Remove from the heat and stir in the cocoa, salt, baking powder, and whiskey. Allow to cool slightly, around 5 minutes. Mix eggs together in a small bowl, then whisk in the eggs, then the flour, stirring until smooth. Fold the chocolate chips into the brownie batter. Set aside. The batter will be divided in half.
To make the cream cheese batter:
Beat the cream cheese until no lumps remain. Mix in the sugar and flour. Gradually, on low speed, add the whiskey, beating just until the mixture is smooth, then the eggs, one at a time, beating and scraping after each addition.
Spoon half the brownie batter into the prepared pan, then top with the cream cheese batter. Dollop the remaining brownie batter onto the cream cheese, swirling the two together.
Bake the brownies for 35 to 45 minutes, until a tester inserted into the center comes out clean, and the edges of the cream cheese mixture are set, and just very slightly starting to pick up color. The center will be a little “jiggly.”
Remove them from the oven, and loosen the edges with a table knife. Cool to room temperature, then refrigerate. Cool completely before cutting.
Yield: about 2 dozen 2″-square brownies.
This is a great make-ahead recipe. Bring out of the fridge about an hour before serving. The Bailey’s flavor intensifies a little after a day.
If you don’t want to use whiskey, substitute vanilla for the whiskey in the brownies and cream for the whiskey in the cream cheese topping.