Irish Cream Cheesecake Brownies
Brownie box mix:
Fallow the directions on the box, but replace the water with Irish Cream liqueur.
12 oz. cream cheese, softened
1/3 cup granulated sugar
In a medium bowl, beat together cream cheese and sugar with an electric mixer until smooth. Beat in Bailey’s Irish Cream liqueur and egg.
Dollop the cheesecake batter over the brownie batter. Using a knife or metal offset spatula, swirl the cheesecake batter with the top layer of the brownie batter.
Bake until the cheesecake batter is just set in the center and a toothpick inserter in the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan. Using the overhanging foil, lift the brownies out of the pan. Cut and chill in fridge.