Baileys Cheesecake Brownies


Baileys Cheesecake Brownies- two of my absolute favourite desserts all rolled into one in this boozy bake. A rich, fudgy chocolate brownie base is topped with a creamy Baileys flavoured baked cheesecake layer swirled in. Not to mention that they are gluten free! (If you don’t have gluten free flour, replace with plain flour).


For the Brownie Base

110 grams butter

110 grams dark chocolate

Two whole eggs

125 grams brown sugar

50 grams gluten free flour

20 grams cocoa powder

For the Baileys Cheesecake Layer

180 grams cream cheese

65 grams caster sugar

One whole egg

80 grams cream

5grams cornflour

60 grams Baileys


Brownie Base

Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

Begin by adding the eggs and brown sugar to the mixing bowl. Whisk on high for four to five minutes until thick and pale in colour.

While the eggs are whipping, add the dark chocolate and butter to a microwave safe bowl or a double boiler. Heat, mixing often until fully melted.

Once the eggs are whipped, gently pour the melted chocolate and butter. Mix together with a spatula until fully combined.

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

Using a rubber spatula, gently mix the flour and cocoa powder in until no more lumps remain.

Grease and line the square baking tin and pour the brownie batter in, keeping back a few tablespoons for swirling on top.

Baileys Cheesecake Layer

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

Add the egg and whisk well.

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

Pour the cream/cornflour mix into the cheesecake batter and whisk again for a further 2-3 minutes until everything is fully combined.

Add in the Baileys and whisk again.

Pour on top of the raw brownie batter and dollop on the remaining brownie batter.

Using a thin knife or small palette knife, gently swirl the two batters together.

Bake for 30-40 minutes until the edges have turned golden brown and risen somewhat. It should have a few small cracks on top and when you jiggle the cheesecake, it should move but not be completely liquid.


Rosie Morgan from west Cavan runs the Pink Haired Pastry Chef. She can be found on Instagram or Facebook.

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