Irish Cream Swirl Brownies

St. Patrick’s Day is, by far, my favorite baking holiday. I think it’s probably because it’s also such a drinking holiday and if there is one thing I love more than baking it’s…baking with booze. But I bet you thought I was going to say drinking, didn’t ya? Pre-mom Trish definitely would’ve said that, so you weren’t wrong there.

Per usual, Annie provided the inspiration for this brownie base. I tweaked her recipe ever so slightly, then took a traditional cream cheese swirl and added, you guessed it, Irish cream! I can’t even call it Bailey’s because I definitely used O’Donnell’s Irish Cream from ALDI. If you’re planning to consume the rest of the bottle on the rocks, then maybe pay full price for Bailey’s. If you’re planning to consume the rest of the bottle swirled into coffee, O’Donnell’s will be just fine. Honestly, the ingredients are probably exactly the same. You pay for the name! And the deliciousness.

irish cream brownies

8 oz chocolate chips or baking chocolate (I used a combination of dark and semi-sweet chocolate chips – use what you like best)
8 Tbsp. unsalted butter, room temp
2 Tbsp. cocoa powder
3 large eggs
1 cup sugar
1/4 cup brown sugar
2 tsp. vanilla
1/2 tsp. salt
1 cup flour

Irish Cream Swirl
8 oz cream cheese, room temp
1/4 cup Irish cream
1 egg yolk
1/4 cup sugar


Preheat oven to 350. Line an 8×8 pan with tinfoil or parchment paper, spray lightly with cooking spray.

Melt butter and chocolate over double boiler (glass bowl placed atop a simmering pot of water), stirring occasionally until smooth. Add cocoa powder, stir until smooth. Set aside to cool.

In a medium bowl, combine eggs, sugars, vanilla, and salt. Stir in chocolate mixture until combined, then stir in flour until just combined.

In a separate bowl, combine cream cheese, Irish cream, egg yolk, and sugar with hand or stand mixer, until smooth.

Pour brownie mixture into prepared pan and spread evenly. Dollop with cream cheese mixture and swirl with butter knife. Place in oven on middle lower rack, and bake for 35-45 minutes. If it’s slightly puffy, has cracked edges, and the cream cheese parts are turning golden brownish, that probably means it’s done. Insert a toothpick in the center to be certain. If it comes out slightly crumby, you’re good!


If brownies aren’t your thing, or you’re looking to spend a bit more time in the kitchen, baking away your stresses, try these Ultimate St. Patrick’s Day Cupcakes. Or these, my all-time favorite, Irish Car Bomb Cupcakes. P.S. Both of these recipes seriously need new photos. I think that means I need to make them again soon, no?!

Whether you’re truly Irish, or just Irish for the day, HAPPY ST. PATRICK’S DAY to you!!

One thought on “Irish Cream Swirl Brownies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s