Baileys Cheesecake Brownie (Gluten Free)
A delicious rich, fudgy gluten free brownie base marbled with a creamy Baileys Cheesecake
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.