Baileys Cheesecake Brownies | Westmeath Examiner


Baileys Cheesecake Brownies – two of my absolute favorite desserts all rolled into one in this boozy bake. A rich, fudgy chocolate brownie base is topped with a layer of creamy swirl Baileys flavored cheesecake. Not to mention they are gluten free! (If you don’t have gluten-free flour, substitute with regular flour).


For the brownie base

110 grams of butter

110 grams of dark chocolate

Two whole eggs

125 grams of brown sugar

50 grams of gluten-free flour

20 grams of cocoa powder

For the Baileys Cheesecake Layer

180 grams of cream cheese

65 grams of caster sugar

A whole egg

80 grams of cream

5 grams of cornstarch

60 grams Baileys


brownie base

Preheat the oven to 170°c (340°f) or 160°c (320°f) if ventilated.

Start by adding the eggs and brown sugar to the mixer bowl. Whisk on high for four to five minutes until thick and pale in color.

While the eggs are whisking, add the dark chocolate and butter to a microwave-safe or double-boiler bowl. Heat, stirring often, until completely melted.

Once the eggs are whipped, gently pour in the melted chocolate and butter. Mix with a spatula until well blended.

Add the gluten-free flour and cocoa powder to the sieve and sift directly into the batter.

Using a rubber spatula, gently stir together the flour and cocoa powder until no lumps remain.

Grease and line square pan and pour brownie batter into it, saving a few tablespoons to swirl on top.

Baileys Cheesecake Layer

In a mixing bowl, combine cream cheese and sugar. Whisk well until no lumps remain.

Add the egg and whisk well.

In a small bowl, add the cornstarch and 2 tablespoons of cream. Mix to form a paste, then mix with the rest of the cream so that no lumps remain.

Pour the cream/cornflour mixture into the cheesecake batter and whisk again for another 2-3 minutes until well blended.

Add the Baileys and whisk again.

Pour over top of raw brownie batter and top with remaining brownie batter.

Using a sharp knife or small palette knife, gently mix the two batters together.

Bake for 30-40 minutes until edges are golden and slightly puffed. It should have a few small cracks on top and when you shake the cheesecake it should move but not completely runny.


West Cavan’s Rosie Morgan leads the pink-haired pastry chef. She can be found on Instagram or Facebook.

You can also contact her by email at: [email protected]


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