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Irish Cream Brownies
1 C butter
4 ounces unsweetened chocolate
2 C sugar
4 large eggs
1-1/2 C all-purpose flour
1/2 tsp. salt
Aluminum foil
Nonstick cooking spray
Filling:
16 ounces cream cheese, softened
1/3 C sugar
1 large egg
3 TBS Irish cream liqueur (Bailey's or Ryan's Irish Cream)
Brownies: Place butter and unsweetened chocolate in a saucepan; melt over low heat, stirring frequently. Remove mixture from heat; allow to cool. Preheat oven to 350-degrees F. Line a 13×9-inch baking pan with aluminum foil; coat foil lightly with nonstick cooking spray. Using an electric mixer, beat sugar and eggs together in a bowl until light and fluffy, about three to four minutes. Sift flour and salt together; add to sugar mixture in three half-cup increments. Fold melted butter/chocolate mixture into sugar/flour mixture.
Filling: In a separate bowl, combine cream cheese with sugar; beat until mixture has a creamy consistency. Continue to beat while adding egg and cream liqueur.
Assembling Brownies: Pour half of the brownie batter into prepared baking pan. Spread all cream cheese mixture over brownie layer. Pour remaining brownie batter over cream cheese layer; using a spatula, smooth the top. If desired, swirl layers together with a knife to create a "marbled" appearance. Bake for about forty minutes; cool completely before slicing and serving.
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