Bailey's, I appreciate you.
I enjoy you in my coffee on Saturday mornings when I force myself out of bed at 8am. I wake up at that ungodly hour on the weekend mostly because I have FOMO (Fear Of Missing Out). I'm certain something interesting is going down super early and I will have missed it because I decided to sleep in. Thus begins my weekend routine of sleepily lying on the couch guzzling hazelnut-flavored coffee.
Bailey's, you've also got some pretty good swagger when I simply pour you over ice. Sometimes, when you've had a really long day and when you come home, you'd like to treat yo'self by having a small glass of this tasty beverage.
Bailey's, you are excellent in cupcakes. I have proven this time and again with my Irish Car Bomb and Boilermaker cupcakes. Hands down, these are some of my favorite cupcakes to make. I think I mostly enjoy smelling the Bailey's in the frosting. There's something completely magical about that.
Bailey's, why haven't I ever put you in cheesecake? That is a shame. You already know about that brownie life, but let's work on that cheesecake game too. This is why I was super excited to see Bailey's Cheesecake Brownies on Tracy's site, Pale Yellow, which just so happens to be my assigned blog for the Secret Recipe Club this month!
Tracy is similar to me in a few ways: (1) We are both professionals by day and baker/bloggers by night; (2) We enjoy sharing our treats with co-workers (honestly, I've been pretty crappy about doing this lately and I really need to get back on the wagon!); (3) and finally, we both live in the NYC area. So basically we're the same person. Clearly she knows how passionate I feel about Bailey's and so we're gonna rock out with this most excellent recipe from Tracy's blog.
Bailey's Cheesecake Brownies
from Pale Yellow
makes ~2 dozen brownies
For the Brownie Layer:
- 1 cup unsalted butter (2 sticks)
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup cocoa
- 1 3/4 cup sugar
- 4 eggs, room temperature
- 2 1/2 tablespoons Bailey's
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Cheesecake Layer:
- 8 ounces cream cheese, room temperature
- 2 1/2 tablespoons Bailey's
- 1 egg, room temperature
- 1/4 cup sugar
- 1 teaspoon flour
1) Preheat the oven to 350 degrees F. Butter a 9" x 13" pan. Place a piece of parchment paper in the bottom of the pan, making sure to allow the paper to hang over the edge of at least 2 sides of the pan. (These can be used to help remove the brownies later.) Butter the parchment paper and dust with cocoa powder.
2) In a medium pan, add the butter and allow it to melt. Immediately add the chocolate chips and stir until they are completely melted as well.
3) Stir in the cocoa powder and the sugars.
4) Remove the pan from the heat and whisk in the eggs on at a time.
5) Stir in the Bailey's.
6) Fold in the flour, baking powder, and salt until just combined.
7) Pour the brownie layer into the prepared pan and set aside.
8) For the cheesecake layer, place all the ingredients into a medium bowl. Use a mixer (hand or standing mixer) to blend all the ingredients until the mixture is smooth.
9) Dollop the cheesecake batter over the brownie batter. Use a toothpick or knife to swirl the two batters together.
10) Bake for 30-35 minutes, or until a toothpick or knife has been inserted in the brownies and comes out mostly clean.
11) Allow the brownies to cool completely. Refrigerate the brownies before cutting into squares.