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Baileys Cheesecake Chocolate Brownies

Baileys Cheesecake Chocolate Brownies

Rich chocolate brownies with a swirl of Baileys cheesecake
Course Dessert
Cuisine European
Keyword Brownies
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 598kcal
Author thebakingexplorer


For the Baileys Cheesecake

  • 350 g Full fat cream cheese I use Philadelphia
  • 1 Egg large
  • 65 g Caster sugar (also known as superfine sugar)
  • 3 tbsp Baileys irish cream

For the brownies

  • 350 g Dark chocolate broken into squares
  • 250 g Butter unsalted
  • 1 tbsp Baileys irish cream
  • 250 g Dark brown sugar or light brown soft sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder


  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
  • To make the Baileys cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Baileys with a hand whisk or electric hand whisk until smooth
  • For the brownie mix start by melting the dark chocolate and butter in a glass bowl over simmering water (make sure the water does not touch the bowl), once melted, set aside to cool
  • In a bowl, whisk together the dark brown sugar and the eggs until frothy, add the Baileys and mix in
  • Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking
  • Add the plain flour and baking powder and mix in
  • Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs
  • Using a knife, swirl the mixture around a bit, then bake it for 35 minutes, or until the cheesecake is set in the middle and slightly puffed up around the edges. A skewer inserted int the centre should have moist crumbs on it, but not be wet
  • Leave it to cool completely before cutting into squares
  • Store in the fridge and eat them within 3-4 days


If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
  • 235g Dark chocolate
  • 165g Butter
  • 165g Dark brown sugar
  • 2 Eggs
  • ½ tsp Baking powder
  • 80g Plain flour
  • 1 tbsp Baileys
  • 235g Full fat cream cheese
  • 1 Egg
  • 45g Caster sugar
  • 2 tbsp Baileys
They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.
  • Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking. The butter can be cold as you are going to melt it anyway.
  • You can use either a baking spread or unsalted butter for the brownies.
  • I used dark brown sugar for the brownies, but light brown sugar or even caster sugar will also work.
  • I prefer to use Philadelphia cream cheese for the cheesecake filling as it makes the cheesecake thicker and easier to work with.
  • For more tips on making brownies, including my easy trick for lining the tin, check out my Chocolate Brownie recipe!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 598kcal | Carbohydrates: 50g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 132mg | Sodium: 316mg | Potassium: 312mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1003IU | Calcium: 104mg | Iron: 4mg