Irish Coffee Inspired Brownie

Since my husband loves all things irish (including irish coffee) and I have been on a brownie baking binge, I thought I’d make him this brownie for a special treat. The cream cheese top is the “irish cream” part of the brownie, and the chocolate bottom is the “coffee” part.

Irish Cream Brownie:

Makes about 16 brownies.

For Bottom (Chocolate/Coffee) Part:

1/2 C butter, melted

1/4 C coffee (or espresso)

2 C sugar

1 tsp vanilla

2 eggs

3/4 C cocoa

3/4 C flour

pinch salt

For Top (Cream Cheese/Irish Cream) Part:

1/8 C irish cream liquer

1/4 C sugar

8 oz cream cheese, softened

1 egg

1. Preheat oven to 350 degrees. Grease 8×8 inch baking pan.

2. For Bottom:

Mix butter, coffee, sugar, and vanilla.

Beat in eggs, one at a time.

3. Mix cocoa, flour, and salt.

Add dry to wet. Mix.

4. Pour into prepared pan.

5. For Top:

Mix sugar, cream cheese and liquer. Mix.

Add egg. Mix.

6. Pour over chocolate batter in pan. Use knife to gently “swirl” the two layers together. Bake at 350 degrees F for 30-35 minutes.

We ate these brownies with a scoop of vanilla ice cream and warm caramel sauce drizzled over top.

*Feel free to replace cream cheese with Neufchatel in any of my recipes. I do it all the time; it’s better for you and you’ll never know the difference!