This week, my husband and his co-workers were apparently having a tough week at work. So, they requested that I make them a "treat." While this sort of made me feel like a mom of a 2nd grader (instead of a wife to a 29-year-old), I figured I could use it as an opportunity to try out one of the St. Patrick's Day-themed desserts I had pinned to Pinterest, Bailey's Irish Cream Brownies:
While I'm always nervous making (especially baking) something I've randomly found on Pinterest, these were really excellent. The brownies were deeply chocolaty, and the cream cheese filling, when baked, tasted like cheesecake spiked with a little kick of Bailey's.
These also allowed me to finally use up that tiny bit of Bailey's that had been lurking around here for who knows how long. Seriously, I have no idea how long, but it must have been AWHILE, because the cap was fused to the bottle (gross). I had to use an old knife and basically cut the metal cap off of the bottle. Dangerous / not very fun. Because the recipe called for just 1/4 cup of Bailey's, and the bottle was now permanently cap-less, I had no choice but to drink a shot of the few tablespoons of Bailey's that still remained after making the brownies. Not recommended / never again.
The engineering co-workers LOVED this "treat"! A few notes:
- The original recipe can be found HERE, but I made one change: for the 2 cups total chocolate, I used 1 cup semi-sweet chips + 1 cup unsweetened baking chocolate (chopped up). I used the unsweetened instead of bittersweet because I had it on hand (and I think the two types are very similar, anyway), and it worked out fine.
- The recipe calls for a 9" x 13" pan, and I actually had this size (which I think is technically called a "jelly roll pan." It was a shallow, sheet-pan type pan (not a deeper glass dish or anything like that), and the layers of brownie + cheesecake + brownie filled that pan to the brim. I was a little worried of an overflow, but it worked out fine. However, I would make sure that your pan is at the very least, 9" x 13", if not a bit larger, before you begin.
- The directions instruct to bake "40 minutes or until center is set." Every oven is a little different, and these took 50 minutes to bake in my oven.
- Make sure these are cool ALL THE WAY before you cut them. I tried to jump the gun on that (because it was late, and I wanted to cut them and store them before bed), and things got a little messy. The brownies would have cut cleaner and stayed together better if they had been completely cool. They take a few hours to cool completely in their pan, so be sure to allow time for this.