I suppose I should wait until it’s closer to March 17 for writing a post about these brownies, but thanks to an early St. Pat’s themed dinner that we’re having with friends tomorrow, I have Bailey’s on the brain. Besides, who can’t use some pictures of chocolate to motivate you to finish your Friday quickly?
Okay, so this isn’t a picture of chocolate. Be patient with me. Besides, this picture is really important– you see that melted butter being poured into a bowl of brown sugar? That means that these brownies will have a chewy texture with hints of caramel and molasses to round out those rich chocolate flavors. Now here’s that promised chocolate picture:
I have to say that I’m pretty proud of these brownies– not only was it a pretty successful improvisation with baking, but it totally was a case of working with ingredients on hand, using up leftovers from other baking projects. Or maybe I was just really happy with these brownies because I was craving cream cheese brownies in the worst way and was ecstatic that I could make them happen. But really, who wouldn’t be happy with these brownies? Fudgy, rich brownie base that has little pockets of melted chocolate from the chips. Then there’s that slightly crisp top that is swirled with tangy cream cheese and a touch of that sweet Bailey’s Irish cream to make them feel even more indulgent. You know you want a pan of these right now, and of course, you can make them again in a couple of weeks for St. Patrick’s Day– I wouldn’t blame you if you did.
- 1 stick (8 tablespoons or 4 ounces) unsalted butter, melted
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar and 1 tablespoon more, divided
- 2 eggs
- 1 tablespoon instant coffee powder or leftover from your morning coffee pot
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup mini chocolate chips
- 5 tablespoons cream cheese, softened
- 1 tablespoon Bailey’s Irish cream
Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set aside.
In a large bowl, combine the brown and 1/4 cup granulated sugar then whisk in the melted butter until combined. Whisk in the eggs, coffee, and vanilla. In a medium bowl, combine the cocoa, flour, salt, baking powder and baking soda. Whisk this into the wet ingredients until smooth. Fold in chocolate chips. Pour the batter into the prepared baking pan.
With an electric mixer, blend the cream cheese, remaining tablespoon of granulated sugar, and the Bailey’s. Drop large dollops of the cream cheese mixture on top of the brownie batter, then using a knife, swirl the cream cheese with the brownie batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting.
Makes 16 brownies.