FORK IN THE KITCHEN
Bailey's Cheesecake Brownies with Espresso Ganache
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Whisk together melted butter, sugar, and vanilla extract.
Add the eggs one at a time, whisk until combined.
Add the dry ingredients to the bowl (you can combine them in a separate bowl first, too).
Cocoa powder and espresso powder, too! It will be thick - keep stirring!
Pour it into a 9x9 baking dish lined with parchment paper.
Cream room temperature cream cheese until smooth.
Add sugar and Bailey's, scraping the bowl as needed.
Add room temperature eggs one at a time and beat between each addition.
Then, pour the cheesecake batter over the brownie batter!
Bake until the edges are set (the center is slightly jiggly). Let cool, then chill for several hours.
Meanwhile, make the espresso ganache with Bailey's, chocolate, and espresso powder.
Drizzle the ganache on top of chilled bars.
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