These Irish Cream Cheesecake Brownies are made with ingredients that are lower in carbohydrates and sugar than traditional brownie recipes!
Rich and decadent brownies with a boozy kick just for the heck of it! AND if you made the Sugar Free Irish Cream that I shared last week you NEED to use it up, right (head nodding in agreement)?
Yes. You do. Trust me.
In fact, you may get in the baking mood and make these Irish Cream Cheesecake Brownies a couple of times and experiment with different types of chocolate. Good idea? Indeed!
You get two desserts in one; brownie and cheesecake, so it makes sense that it would get some attention!
Now it’s time to add some homemade Irish Cream to the recipe for a boozy treat for the adults!
I made two different batches. One with a mix of German sweet chocolate and bittersweet chocolate like the original recipe, and another using Lily’s Sweets baking chips made with stevia. Both options are leprechaun approved 🙂
Bring these Irish Cream Cheesecake Brownies to your Saint Patrick’s Day festivities!
- 4 ounces Lily's Sweets Baking Chips
- ¼ cup butter
- 2 eggs
- 3 Tablespoons Truvia Baking Blend
- 1 teaspoon vanilla extract
- ¼ cup homemade sugar free Irish cream
- ½ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- Cheesecake filling
- 8 ounce Cream Cheese (light is ok)
- ¼ + 2 tablespoons homemade sugar free Irish cream
- 2 tablespoons Truvia Baking Blend
- Preheat oven at 325 degrees. Line a 8" baking pan with parchment paper and set aside.
- Melt chocolate and butter in the microwave (or double boiler) in 20 second increments, and stir until smooth.
- In a large bowl beat eggs and sugar (Truvia) together. Mix in vanilla extract and Irish cream. Stir in the chocolate.
- In a small separate bowl whisk together almond and coconut flours with baking powder and salt. Fold into the chocolate mixture. Reserve ¾ cup of the batter. Pour the remaining batter into the prepared baking dish (batter will be thick and you may need to wet the back of a spoon or your fingers with water to spread the batter evenly).
- Beat together in a small bowl the cream cheese, sugar, and Irish cream until smooth. Spread on top on the brownie mix and then spoon the last cup of brownie batter over the filling. Cut through the batter with a knife and make swirls.
- Bake for 30-35 minutes or until filling is set and a toothpick comes out clean when inserted in the brownies. Cool and refrigerate before cutting.