Flourless Irish Cream Cheesecake Brownies
When chocolate and cheesecake become one, I present Flourless Irish Cream Cheesecake Brownies! Similar to a flourless chocolate cake, the brownie batter is rich and creamy, and filled with The Whistler Irish Cream! The cheesecake layer is a simple classic vanilla cheesecake batter, and of course also with Irish Cream mixed in.
This post is sponsored by The Whistler Whiskey, but all opinions are my own.
The Irish Cream flavor really comes through, but without being overpowering. It’s really delicious! The Whistler Irish Cream has quickly become the best Irish cream I’ve tried. Prior to trying this, I would have never just sipped Irish cream on the rocks. Now I welcome it! It’s smooth without a harsh after taste or burn. It’s smooth, slightly sweet, with caramelly vibes that I love.
These brownies are so good! If you’ve never made flourless chocolate cake or brownies, these are definitely worth a try! Rich, smooth brownies swirled with creamy cheesecake, you can’t go wrong.
Serve with a night cap of The Whistler Irish Whiskey on the rocks. What better way to end the day? This Irish Cream is made in Ireland in small batches, using the freshest cream from grass fed cows. It was also rated 90 points by Wine Enthusiast! Learn more about their distillery and other whiskeys here!
These Flourless Irish Cream Cheesecake Brownies are great for a make-ahead treat, and I would bet they freeze and thaw wonderfully if you want to have on hand for the future! Love boozy treats? Try my Irish Cream Toffee Bread Pudding recipe!
Looking for more delicious whiskey inspiration?! Follow The Whistler on Instagram and Facebook!
Ireland pages: Instagram & Facebook
Thank you to The Whistler Irish Whiskey for sponsoring this post.
Flourless Irish Cream Cheesecake Brownies
Creamy, rich, gooey brownies swirled with cheesecake all filled with Irish cream flavor!
Ingredients
For the brownies
- 12 oz bittersweet chocolate chips
- 6 tbsp unsalted butter
- 1/2 cup sugar
- 1/4 cup The Whistler Irish Cream
- 1 tsp vanilla extract
- 3 eggs room temp
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1 cup miniature semi-sweet chocolate chips
For the cheesecake
- 8 oz cream cheese room temp
- 1/4 cup sugar
- 2 tbsps The Whistler Irish Cream
- 1 egg room temp
- 1/2 tsp vanilla extract
Instructions
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Preheat oven to 350°. Line a square baking pan with parchment paper, or spray with non-stick cooking spray.
For the brownies
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In a large microwave safe bowl, combine the chocolate chips and butter. Melt in the microwave in 30-second increments, stirring in between until melted and smooth. Stir in the sugar, Irish cream, and vanilla. Add in the eggs one at a time, combining after each egg.
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In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Add the dry mixture to the wet mixture, and stir until well combined. Stir in the mini-chips, batter will be thick. Pour 2/3 of the brownie mixture into the prepared baking pan.
For the cheesecake
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In a medium bowl or stand mixer, beat the cream cheese until smooth. Add in sugar and beat until combined. Add in Irish cream, egg, and vanilla and beat until smooth.
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Spread the cheesecake batter evenly over the brownie batter. Dollop the remaining 1/3 brownie batter onto the cheesecake. With a knife, gently swirl the brownie batter into the cheesecake without over mixing.
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For 8×8-inch pan bake for 40-45 minutes, for 9×9-inch pan bake for 30-35 minutes. Cheesecake should just start to be a touch golden, and brownies should be set, but still gooey. Cool completely before cutting into squares. Store in an air tight container or the fridge. Delicious cold too!
