Bailey’s Brownies

So Christmas 17′ has just past and was full of food, love and tipple. Emphasis on the food part as a lot of my own recipes came into play. I want to share them all with you. Starting off with these super scrummy brownies, bathed in Baileys Liqueur, delic!


  • A sieve
  • A large mixing bowl
  • A small mixing bowl
  • A sauce pan
  • A glass bowl
  • 12×9” Traybake tin
  • Knife for detailing
  • A whisk (manual or electric)
  • Grease proof paper for lining tin


For the Baileys Cheesecake

  • 350g full fat cream cheese
  • 1 egg
  • 65g caster sugar
  • 3 tbsp Baileys (plus a cheeky splash more, just because!)

For the Brownies

  • 350g dark chocolate
  • 250g butter
  • 1 tbsp Baileys
  • 250g dark brown sugar
  • 1tsp baking powder
  • 3 eggs
  • 120g plain flour


1) Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12″ x 9″ traybake tin

2) To make the Baileys cheesecake filling. In a large mixing bowl, mix together the full fat cream cheese, caster sugar, egg and Baileys with a hand whisk or electric hand whisk until smooth

3) For the brownie mix start by melting the dark chocolate and butter in a glass bowl over simmering water (make sure the water does not touch the bowl), once melted, set aside to cool

4) In a small mixing bowl, whisk together the dark brown sugar and the eggs until frothy, add the Baileys and mix in

5) Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

6) Add the plain flour and baking powder and mix in

7) Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

8) Using a knife, swirl the mixture around a bit, then bake it for 35 minutes

9) Leave it to cool completely before cutting into squares

10) And Voila! Eat up, you won’t be able to resist them.

Note: Store in the fridge and eat them within 3 days

Enjoy Obsessors x