To the max irish cream cheese brownies

I love Irish cream and these irish cream cream cheese brownies are just sensational-who can resist them? No one at all!

 irish cream cheese brownies
Dark chocolate brownies are to the max….yea that is how I called these amazing brownies not only because they were super fudgy, but also because they tasted awesome. Irish cream cheese brownies!

Chocolate brownies with home made Irish cream? What could go wrong with this combination?…nothing at all!

I used Irish cream in the brownies, in the cream cheese topping and in the heavy cream. It can’t get better than that!!

I know my cream cheese brownie swirl didn’t turn out as good as I would have hoped for, but never the less it was OK. Next time around I just hope it turns out a bit thicker so less Irish cream in the topping may work better.

I will leave you with this sensational brownie combination hopping you try it soon and if you do I hope that you like it as much as we do.  This Irish cream cheese brownies are the best. A great treat for the days coming up ahead.

Enjoy!!

These Irish cream cheese brownies are sensational. They are really fudgy, moist and super tasty….chocolate and Irish cream? What could go wrong with that!

Here you can see the brownie mix. Pretty thick and super chocolaty.


The cream cheese brownie swirl did not look as good as I would have hoped. I think I put too much Irish cream. I did adjusted the quantity in the recipe though so you won’t have the same problem.

 irish cream cheese brownies
To decorate the brownies I used 1/2 cup of heavy cream, 2 tablespoons of confectioner’s sugar and 2 tablespoons of Irish cream.

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To the max irish cream chocolate cream cheese brownies

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour

Ingredients:

1/3 cup olive oil
2 organic eggs
1/2 cup Irish cream liquor, I used my home made Irish cream version
1/3 cup unrefined sugar
1 tsp vanilla extract
1 cup whole wheat pastry flour, minus two tablespoons
1/2 tsp aluminum free baking powder
12 oz dark chocolate chips

Cream cheese topping

4 oz cream cheese, at room temperature
1 tbs maple syrup
1 organic egg
2 tbs Irish cream

Directions:

Preheat oven to 350 F. Grease and flour a 8x8 square baking pan and set aside.

In a mixing bowl whisk first 5 ingredients. Add flour and baking powder and incorporate well.

In a large bowl place chocolate chips and microwave on high for 1 minute. Stir well. Continue microwaving in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Incorporate melted chocolate into the batter and mix through. Pour batter into prepared pan.

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect. You made want to use a toothpick or other item of same sort for the effect.

Bake for 35-40 minutes or until cake tester comes out clean.

Let the brownies cool in the pan for 10-20 minutes. Remove brownies and cut and serve as desired. I used heavy cream infused with Irish cream to decorate the brownies:-)

Screen Shot 2015-03-15 at 10.15.07 AM
 Nutrition facts are based on 10 servings. Note this got a grade of D because it contains alcohol.

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10 comments

  1. Wow, these look fantastic! What a delicious combination of flavors, too. I could easily demolish a few in a sitting, haha! Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  2. I still have my Baileys! YAY! I’m making these in the next few weeks and I’ll let you know how they turn out. :)

    They look amazing, as always! Nice use of mint again.

    I have a horrible headache right now, otherwise I think I’d have to go to the kitchen and make these.

  3. These are some of the most original and delicious festive creations I have ever seen – look fabulous :D

    Cheers
    Choc Chip Uru
    Latest: Colossal Caramel Peanut Monster Cookies
    http://gobakeyourself.wordpress.com/

  4. these look amazing! can I substitute the wheat pastry flour with all purpose flour? it’s hard to find this kind of flour in Puerto Rico *whines* :(

  5. little lovely lily,

    yeah you can. For sure it will work. Happy baking :-)

    I am actually going to make it again next week!!

  6. Papa Bear is almost crying because we do not have all of the necessary ingredients in the house to make these right now. No worries, easily fixed.

    For another taste of a recipe for which I dare say no one has all of the ingredients on hand, I embarked upon the quest for the perfect cupcake last week. I think I found it. http://www.leavemetomyprojects.com/lemongrass-ginger-cupcakes/

  7. Yummy! But I messed mine up. I forgot to drain the cream cheese and so my topping was no good. Just a tip for people that don’t live in the US, you have to drain the cream cheese! Your topping will be watery and egg-y if you don’t. I should have used 150 grams, drained to be 113 grams (4oz).

    Anyway, the brownies themselves were good and I’m sure the topping would have also be yummy had I not messed it up! And definite Bailey’s flavor. :) Thanks for the great recipe!

  8. Texanerin,

    I didn’t know you had to drain the cream cheese. Almost an extra 40 gr/ml of liquid is a lot for the amount given in the cream cheese topping.

    I wish the brownies would have turned out perfect for you. I hate it when kitchen mistakes happen :-(

  9. I put them in the fridge, poured Irish cream over them and now they’re like fudge. Perfect. :)

    I think it’s the same everywhere outside the US with the cream cheese. We only have the whipped spreadable kind that you put on toast. It’s a pain in the butt but at least that exists.

  10. nice idea.. thanks for sharing.

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