#baileystreats

These Baileys Cheesecake-Marbled Brownies are the perfect blend of rich chocolate brownies and creamy Baileys cheesecake. They're decadent, indulgent, and absolutely irresistible!

Ingredients: 1/2 cup unsalted butter. 8 ounces semisweet chocolate, chopped. 1 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup Baileys Irish Cream. 3/4 cup all-purpose flour. 1/4 teaspoon salt. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 large egg yolk.

Instructions: Preheat oven to 350F 175C. Grease an 8-inch square baking pan. In a microwave-safe bowl, melt butter and chopped chocolate together in 30-second increments, stirring until smooth. Let cool slightly. In a separate bowl, whisk together sugar, eggs, vanilla extract, and Baileys Irish Cream. Stir in the melted chocolate mixture. Fold in flour and salt until just combined. In another bowl, beat cream cheese, sugar, and egg yolk until smooth and creamy. Spread half of the brownie batter into the prepared baking pan. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Spoon remaining brownie batter over the cream cheese mixture. Use a knife to gently swirl the batters together. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Let cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours before cutting into squares. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

These rich coffee cupcakes with Baileys Irish Cream frosting on top are a great way to enjoy the flavors of coffee and Baileys. Great for coffee lovers and people who like desserts with a hint of Irish cream liqueur.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup strong brewed coffee, cooled. 1/4 cup milk. 1 teaspoon vanilla extract. For Baileys Buttercream:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2 tablespoons Baileys Irish Cream. 1/2 teaspoon instant coffee granules optional, for extra coffee flavor. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the brewed coffee and milk. Begin and end with the dry ingredients. Mix until just combined. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack. For the Baileys Buttercream, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and beat until well combined and smooth. Add the Baileys Irish Cream and instant coffee granules if using and a pinch of salt. Beat until the frosting is light and fluffy. Once the cupcakes are completely cooled, frost them with the Baileys Buttercream using a piping bag or a spatula. Decorate with cocoa powder, chocolate shavings, or coffee beans if desired. Enjoy your delicious Coffee Cupcakes with Baileys Buttercream!

Prep Time: 20 minutes

Cook Time: 18-20