Ingredients
- ounce scream cheese, preferably Philadelphia brand
- 1/3 cup sugar
- large egg yolk
- 1/4 teaspoon vanilla extra ct
- tablespoon sBaileys Irish Cream
- tablespoon sall-purpose flour
- tablespoon sunsalted butter
- ounce sbittersweet or semisweet chocolate, finely chopped
- large eggs
- 1/2 cup granulated sugar
- 1/2 cup(packed) light brown sugar
- teaspoon vanilla extra ct
- 1/4 cup Baileys Irish Cream
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
- tablespoon snatural unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8 inch (20 cm) baking pan with butter or nonstick cooking spray.
- Make the cheesecake batter: In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. 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.
- Make the brownie batter: In a medium bowl, melt the butter in the microwave, 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.) 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.
- Add the flour and cocoa powder and mix on low until just combined.
- Do not overmix.
- Transfer ½ cup (120 ml) of the brownie batter to a small microwave safe bowl (it's fine to use the same bowl you melted the butter and chocolate in).
- Spread the remaining brownie batter in the prepared pan.
- Spread the cheesecake batter evenly over the brownie batter.
- Microwave the reserved ½ cup (120 ml) of brownie batter until warm and pourable, 15 to 20 seconds.
- Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops).
- Using a knife, swirl the brownie batter through the cheesecake batter, making a marbled pattern.
- Don't overdo the marbling, or the batters will get muddled.
- Bake until puffed, set in the center and just starting to brown around the edges, 40 to 45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack.
- 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. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)
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