Irish Cream Cheesecake Brownies

Bailey's Irish Cream  Cheesecake Brownies

Brownies:

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

11 Tbsp unsalted butter

1 cup sugar

4 Tbsp espresso

12 oz semi-sweet chocolate chips 

2 tsp pure vanilla extract

4 large eggs 

Cheesecake Layer:

2 (8oz.) pkgs cream cheese, softened to room temperature

1/3 cup sugar

1 tsp pure vanilla extract

1 large egg

6 Tbsp Bailey's Irish Cream

 

 

Directions:

 

1. Preheat oven to 350F and butter a 9x13" pan.

 

2.  Combine flour, baking soda and salt in a small bowl; set aside. In a large saucepan, melt the butter with the sugar and espresso. Bring just to a boil and remove from heat. Stir in the chocolate chips and vanilla. Stir until chocolate chips are completely melted. Whisk in eggs, one at a time, mixing well after each addition. Slowly blend in flour mixture, and mix until batter is smooth and shiny.

 

3. Prepare cheesecake layer by placing all ingredients into a medium mixing bowl. Beat with an electric mixer until smooth and well blended.

 

4. Pour half of the brownie batter into the pan and spread evenly. Place spoonfulls of the cheesecake mixture on top of the brownie batter and gently spread until evenly distributed. Spread remaining brownie batter over the cream cheese mixture.

5. Bake for about 40 - 55 minutes, depending on oven -  or until center is set. Cool completely before cutting.