Baileys Red Velvet Brownies with a Cheesecake Swirl
The boozy Irish cream brownies have a red cheesecake swirl for a deliciously creamy red velvet chocolate taste in every bite.
Servings: 16 brownies
Calories: 232kcal
Equipment
Ingredients
Cheesecake:
- 150 g full-fat cream cheese
- 45 g caster sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1-5 drops red food colouring (depending on type/brand)
Brownies:
- 115 g unsalted butter
- 115 g dark chocolate
- 2 eggs (large)
- 200 g caster sugar
- 70 g plain/all-purpose flour
- 35 g cocoa powder
- 65 ml Baileys Irish cream (or Baileys red velvet liqueur)
- 1 teaspoon vinegar (apple cider or white)
Instructions
Cheesecake:
- Beat together the cream cheese, sugar, vanilla and egg yolk until smooth.
- Stir in red food colouring, a drop at a time, until it reaches the desired shade. Leave this to one side while you prepare the brownie mix.
Brownies:
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Melt the butter and dark chocolate in the microwave (no more than 30secs at a time) and stir until smooth.
- Beat the eggs and sugar together until light and fluffy, then pour in the slightly cooled chocolate mix, stirring together until combined.
- Sieve in the flour and cocoa powder, gently folding into the mix until just smooth, before stirring in the Baileys and vinegar, mixing till even throughout.
Assembly:
- Pour ¾ of the brownie mix into a lined 8inch square tin and spread evenly in the pan before dolloping spoonfuls of the cheesecake mix spaced out on top.
- Spoon the remaining brownie mix on top and swirl together with a knife or skewer.
- Bake for 25-30mins until the top is lightly cracked, with only a slight wobble in the middle. Allow the brownies to cool before cutting into squares.
Nutrition
Calories: 232kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 41mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 354IU | Calcium: 24mg | Iron: 2mg