I first made these with my sister Miranda for her baby shower a couple of weeks ago from a recipe she'd found on Pinterest. I tracked it back to the fabulous blog it came from called Butcher, Baker, Baby - which I have just subscribed to. Not being the biggest chocolate fan, one piece is usually enough for me, but I would have happily eaten the whole lot of these! They were absolutely delicious so I was eager to make them again at home to share with you...
Here is what you'll need to get started: (DISCLAIMER - please please please do use proper Baileys, more on this later*.)
- 110g good quality dark chocolate
- 110g butter
- 120g caster sugar
- 60g plain flour
- 2 free range eggs
- Generous splash of Bailey Irish Cream
- For the cheesecake mixture:
- 225g cream cheese (Philadelphia really is best)
- 40g caster sugar
- 1 more free range egg
- another generous splash of Baileys
- Weighing scales
- Mixing bowl
- Microwave jug/bowl
- Baking Paper
- 23cm/8in square cake tin
- Mixing spoon & spatula
To start with preheat the oven to 150 degrees and line the cake tin with baking parchment. Then...
1) Melt the chocolate with the butter. You can use a bain marie, but I have adopted the lazy girls microwave method as I find it much less stressful with kids and no boiling water & hot pans to worry about. Put the chocolate and butter in your jug or bowl, cover and heat for a minute in the microwave at 80% heat. After the first minute I tend to go in 30 second intervals till it's almost melted, then just mix it all together till it fully melts. Add the sugar and stir then leave to cool slightly (if you don’t do this you may end up with scrambled egg brownies).
2) Once the brownie mixture has cooled slightly, beat in the eggs one at a time, mixing until it is glossy. Stir in the Baileys until well combined then gradually fold in the flour and pour into the cake tin .
3) For the cheesecake mixture beat the cream cheese and sugar together. Add the egg and mix then stir in the Baileys until all is well combined. Top the levelled brownie mixture with the cheesecake mixture and using a knife, gently swirl it into the chocolate mixture.
4) Bake for 25-35 minutes, or until just set in the middle. When you give it a gentle shake it should wobble a tiny bit in the middle as it will set more as it cools. If it is still very wobbly, give it a bit longer. Leave to cool in the tin before cutting into squares and serving. I personally like lots of little bite size squares to serve people after dinner (or to sneak one out of the tin later) but this really is a judgment call, so up to you.
*Now, as promised a little note on Baileys. When I came to make these we had run out of Baileys. I went to the shops to get some more, but as I was paying for it my card got declined... An unexpected bill had come out and I was left with not quite enough for my key ingredient. Not ready to be deterred from my baking project, I decided that I would improvise with an alternative imitation product that was a third of the price and I had enough money for. However, as the Irish Cream I bought instead of Baileys was vodka based and artificially flavoured, all the flavour evaporated during the baking process and left these tasting simply like cream cheese brownies. They still went down well, but I was a little disappointed and should have known better. Never mind, everybody has baking mishaps and they will be all the more more delicious again next time. I thought it was at least a lesson I could pass on though, so please do take note.
What baking wisdom have you learned from experience? Do you have a favourite after dinner tiny treat you'd like me to try?
Love Holly x