Bailey’s Cheesecake-Marbled Brownies Recipe

Bailey’s Cheesecake-Marbled Brownies Recipe

How To Make Bailey’s Cheesecake-Marbled Brownies

These cheesecake-marbled brownies hide a boozy surprise from Bailey’s Irish Cream, for spiked and tangy chocolate treats.

Preparation: 25 minutes
Cooking: 40 minutes
Total: 1 hour 5 minutes



For Cheesecake Batter:

  • 8ozcream cheese,preferably Philadelphia brand
  • cupsugar
  • 1large egg yolk
  • ¼tspvanilla extract
  • 2tbspbailey’s irish cream
  • 2tbspall purpose flour

For Brownie Batter:

  • 5tbspunsalted butter
  • 4ozbittersweet chocolate,or semisweet, finely chopped
  • 2large eggs
  • ½cupgranulated sugar
  • ½cuplight brown sugar
  • 1tspvanilla extract
  • ¼cupbailey’s irish cream
  • ¼tspsalt
  • ¾cupall purpose flour,spooned into measuring and leveled-off with a knife
  • 2tbspcocoa powder,natural unsweetened


  1. Preheat the oven to 350 degrees F. Grease an 8-inch baking pan with butter or nonstick cooking spray.

Cheesecake Batter:

  1. In a small bowl, microwave the cream cheese for 20 to 30 seconds until soft. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys, and flour until smooth. Set aside.

Brownie Batter:

  1. In a medium bowl, melt the butter in the microwave for about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.

  2. In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys, and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated.

  3. Add the flour and cocoa powder and mix on low until just combined. Do not overmix.

  4. Transfer ½ cup of the brownie batter to a small microwave-safe bowl. Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter.

  5. Microwave the reserved ½ cup of brownie batter for 15 to 20 seconds until warm and pourable. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops.

  6. Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don’t overdo the marbling or the batters will get muddled.

  7. Bake for 40 to 45 minutes until puffed, set in the center, and just starting to brown around the edges. Don’t undercook, or the brownies will be too wet in the center. Let cool completely in the pan on a wire rack.

  8. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first but will firm up once cut and left out for a bit.

  9. Serve and enjoy.

Recipe Notes

The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.


  • Calories: 230.64kcal
  • Fat: 12.53g
  • Saturated Fat: 7.20g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 3.51g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 26.92g
  • Fiber: 0.85g
  • Sugar: 20.37g
  • Protein: 3.14g
  • Cholesterol: 63.29mg
  • Sodium: 105.77mg
  • Calcium: 28.84mg
  • Potassium: 82.47mg
  • Iron: 0.87mg
  • Vitamin A: 106.37µg
  • Vitamin C: 0.01mg
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