Recipe | Baileys, Nutella and cheesecake brownies

Baileys, Nutella, cheesecake, chocolate… many favourites in one delicious brownie

These are brilliant! I can’t remember what recipe I was looking for… but fortunately my search caused me to stumble across this recipe on the Good Housekeeping website. I made a couple of small changes to the recipe but the Baileys-Nutella combination with the cheesecake swirl is lovely and I can’t recommend these enough.

Ingredients (makes 16 – 32 brownies depending on how big you cut them)

For the Baileys Nutella brownie base:

250 g / 9 oz Nutella (or any chocolate hazelnut spread. I used a supermarket’s own version)
150 g / 5 oz either light brown sugar or caster sugar (the original recipe calls for light brown sugar but I didn’t have enough and had to use caster and the brownies turned out perfectly!)
3 eggs (medium or large)
50 ml / 2 fl oz Baileys Irish Cream
1tsp vanilla extract
50 g / 2 oz cocoa powder
150 g/ 5 oz butter or baking margarine (plus a little extra for greasing your brownie tin)
75 g / 3 oz plain flour

For the cheesecake swirl:

100 g / 3.5 oz cream cheese (aka soft cheese)
25 g/ 1 oz caster sugar
50 ml / 2 fl oz Baileys Irish Cream
50 g / 2 oz Nutella (chocolate hazelnut spread)

Method

Pre-heat your oven to 180 degrees C (160 fan) / Gas Mark 4 / 350 degrees F. Grease and line your brownie tin. My brownie tin is slightly larger than the 8 inch (20 cm) square tin the original recipe calls for, and it worked just fine.

Melt the butter in a large bowl. You can do this in a pan over a low heat or, like me, use the microwave. Heat the butter using short bursts (30 seconds at a time), stopping and stirring between bursts until all the butter has melted.

In a large bowl, beat together 250 g Nutella with the sugar, eggs, Baileys and vanilla extract. If you have one, use an electric hand whisk or a stand mixer to make this a lot easier. Mix the ingredients until smooth.

Add the melted butter, cocoa powder and flour, mixing between additions.

In a separate bowl, beat together the cheesecake swirl ingredients until combined.

Pour the chocolate mixture into your lined brownie tin and spread out to form an even layer.

Drop spoonfuls of the cheesecake mixture onto the brownie layer.

Use a skewer or knife the drag the cheesecake mixture through the chocolate mixture to create a marbled effect.

Bake your Baileys Nutella cheesecake brownies for about 30 minutes. Remember that brownies, unlike cake, can still be a little gooey when you take them out of the oven. However, the contents of the tin shouldn’t wobble! I turned the oven off after 30 minutes, but left the brownies in for another 5 minutes.

Leave the brownies to cool completely in the tin. This can take a while!