Baileys Cheesecake Brownies – Gluten Free Recipe
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. The perfect treat for St. Patrick’s Day, or any day for that matter! I use Baileys Irish Cream for this, but if you prefer to add something a little more local and smaller batch you can check out Coole Swan and Five Farms.
So how do I make these Baileys Cheesecake Brownies from scratch?
These incredibly delicious marbled cheesecake brownies consist of two different layers;
- Gluten Free Chocolate Brownie Base
- Baked Baileys Cheesecake
Gluten Free Chocolate Brownie
To start the brownie batter, add the eggs and sugar to a large mixing bowl or a stand mixer bowl. Whisk on medium-high with an electric whisk or stand mixer with a whisk attachment for 3-4 minutes until doubled in size, thick and pale. While this is whipping, add the butter and dark chocolate to a microwave safe bowl or a double boiler. Heat on medium for 90 seconds in the microwave and then continue to heat on 10 second bursts, stirring in between until no lumps remain.0
Next, stream in the melted butter and chocolate into the whisked eggs and mix with a rubber spatula until fully combined. Sieve in the flour and cocoa powder and mix again with the rubber spatula until no lumps of flour remain. Pour into a greased and lined 9 inch square cake tin, setting aside a few tablespoons of batter for decoration. Leave to one side while you prepare the cheesecake batter.
Baked Baileys Cheesecake
To begin making the cheesecake filing, place the cream cheese and sugar into a large mixing bowl. Whisk with an electric whisk or stand mixer with a whisk attachment until the mix is smooth and creamy. Add in the egg and whisk well in between additions. In a small bowl, add half of the cream to the cornflour and mix together fully until no lumps remain. Add this cornflour mix along with the rest of the cream and Baileys to the cheesecake filling. Whisk again until smooth and no lumps remain. Pour the cheesecake batter on top of the raw brownie batter. Top with the remaining brownie batter and gently swirl together to create a ripple effect. Bake for 35-40 minutes until the edges have browned and the cheesecake portion has risen but is somewhat set (aka it’s not totally liquid when you jiggle it.) Allow to cool fully before cutting.
How do I store these Baileys Cheesecake Brownies?
Normally, I would advise storing brownies at room temperature in an airtight container. This is because cake and brownies, are best served at room temperature and don’t need to be refrigerated. However, these Baileys Cheesecake Brownies absolutely need to be stored in an airtight container in the fridge. This is due to the cheesecake layer which contains cream cheese, eggs and cream. This is prone to going rancid but will stay fresh for up to 5 days in the fridge.
Can I freeze these Cheesecake Brownies?
You sure can! Freeze them in airtight containers. They can be kept for up to 3 months in the freezer. To defrost, remove from the freezer and defrost at room temperature for at least 2-3 hours before serving.
For more Chocolate Recipes, check out my Chocolate Category, here.
Maybe you want more Gluten Free Recipes? Take a peek at my Gluten Free Recipes, here.
Baileys Cheesecake Brownie (Gluten Free)
Equipment
- 1 Stand Mixer with whisk attachment or electric whisk
- 1 large mixing bowl (or stand mixer bowl)
- 1 Rubber spatula
- 1 Microwave safe bowl or double boiler
- 1 Small sieve
- 1 9 inch square baking tin
- 1 Small Bowl
- 1 thin knife or small palette knife
Ingredients
Brownie Base
- 110 grams butter
- 110 grams dark chocolate
- 2 whole eggs
- 125 grams brown sugar
- 50 grams gluten free flour
- 20 grams cocoa powder
Baileys Cheesecake Layer
- 180 grams cream cheese
- 65 grams caster sugar
- 1 whole egg
- 80 grams cream
- 5 grams cornflour
- 60 grams Baileys
Instructions
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 4-5 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 2 tbsp 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 35-40 minutes until the edges have turned golden brown and risen somewhat.
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