Baileys Cheesecake Brownies with Espresso Ganache

Baileys Cheesecake Brownies with Espresso Ganache are a must have – whether it’s Wednesday or St. Patrick’s Day!

I’ve never been so excited for a Wednesday, but these bars are out of this world and here, today, this Wednesday before St. Patrick’s Day. Are you ready for it?!

Ready for the fudgey brownies, rich, creamy cheesecake, and smooth chocolate espresso drizzle?! Well, ready or not, here they come…

I guess you could say I’ve been on somewhat of a brownie kick lately. When I realized St. Patrick’s Day was just around the corner, I knew I wanted something that reminded me of my travels around Ireland – and that checked the ultimate dessert box.

Sophomore year of college I went to Ireland to do some solo travel for a bit. I’m not a huge beer drinker (and by not huge, I mean like, almost never – unless it’s in Guinness Cupcakes). So, naturally, I had to find a favorite Irish beverage to warm me up after those dreary, rainy days – it was January, after all!

So I jumped on the Irish Coffee train… which, I know, doesn’t have Baileys in it, but between the cream, and liquor, and coffee, it felt to me like Baileys on steroids. To this day I have yet to have such a delicious Irish Coffee here in the states, but then again, I tend to find my favorite coffees while abroad. And I gotta say, it’s seeming I’m a sucker for indulgent, yet not overly sweet, coffees when calories don’t count. Because they don’t when you’re traveling, right?

Or when you’re eating Baileys Cheesecake Brownies with Espresso Ganache.

The purpose of my whole Irish Coffee rant is because it’s a huge piece of the inspiration here.

MY FRIENDS, they have the creaminess, the indulgence, the coffee, the chocolate! It’s all so wonderfully over the top, all so Irish-Coffee-esque.

Let’s take a closer look:

• Brownies: thick, fudgey brownie base, slightly adapted from my Mocha Brownies, because the inspiration from Irish Coffee couldn’t be without some espresso. And of course there’s Baileys in the brownie mix. These are Baileys EPIC brownies…
• Cheesecake: The creamy, rich, decadent cheesecake layer…with more Baileys…well, they melt-in-your-mouth, and are the best combination of not-too-sweet and just-enough-tangy…
• Espresso ganache drizzle: chocolate, on chocolate, on chocolate. Is this heaven? I think so. Not only chocolate, but chocolate AND espresso AND Baileys! The trifecta, my friends, the trifecta.

This combination is just so ultimate. These NEED to be on your St. Patrick’s Day menu – whether or not you’re going to a party, going to a bar, drinking or not drinking, or laying around at home – it doesn’t matter, because these Baileys Cheesecake Brownies are going to make your weekend AMAZING.

Baileys Cheesecake Brownies with Espresso Ganache

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• Author: Becca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes + 2 hours to chill
• Yield: 9 large bars
• Category: Dessert
• Method: Baking

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Description

A fudgey mocha brownie, topped with a rich, luxurious cheesecake layer, and drizzled with an espresso ganache! An indulgent dessert perfect for St. Patrick’s Day, or a get-together!

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Ingredients

Brownies:

• 1/2 cup butter (1 stick)
• 1/2 teaspoon vanilla extract
• 1 1/4 cup sugar
• 2 eggs, room temperature
• 2 Tablespoons Baileys Irish Cream
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 Tablespoon espresso powder

Cheesecake:

• 16 oz. cream cheese, room temperature
• 2/3 cup sugar
• 2 Tablespoons Baileys Irish Cream
• 2 eggs, room temperature

Ganache:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup Baileys Irish Cream
• 1 teaspoon vegetable oil
• 1 teaspoon espresso powder

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Instructions

1. Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper.
2. Start making the brownies by melting the butter in the microwave; whisk in vanilla extract, sugar, and Baileys. Add eggs, one at a time, whisking between each addition. Add dry ingredients: flour, cocoa powder, salt, and espresso powder, stir until just combined. Spread evenly across bottom of baking dish.
3. Next, make the cheesecake layer using an electric mixer to cream room temperature cream cheese. Add sugar and Baileys, continuing to beat until light and fluffy. Add eggs, one at a time, beating between each addition and scraping the sides of the bowl as needed. Spread on top of the brownie batter evenly. Bake for 38-42 minutes until mostly set (the center may jiggle a little still, that’s ok!).
4. Once removed from the oven, let cool for 30-45 minutes. Place in the fridge to chill for approximately 2 hours.
5. When ready to serve, in a microwave safe bowl, melt together ganache ingredients for a 15 second increment, stirring, microwave for 15 additional seconds and again stir. At this point, it should come together smoothly after several good stirs; if not, microwave for an additional 10-15 seconds. Don’t cook too long! Drizzle or spread on bars, cut as desired. Enjoy!

Notes

You may have some ganache left over if drizzling across brownies. The vegetable oil smooths it out and adds a shine, but feel free to omit if desired.

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Cheers!