March 17: Irish Cream Cheesecake Brownies

Irish Cream Cheesecake Brownies

Ingredients:
Filling:
1 (8 oz) package cream cheese, softened
1/4 cup granulated sugar
1/4 cup Irish cream liqueur
2 large egg whites
1/2 cup semisweet chocolate mini chips

Brownies:
1 box brownie mix for a 9x13 inch pan, plus necessary ingredients as directed on the package

1. Preheat the oven to 350 and place a rack in the center. Line a 9x13 inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the filling: In a medium-size bowl, using a handheld electric mixer on medium speed, beat the cream cheese and sugar. Beat in the Irish cream. Reduce the mixer speed and add the egg whites, beating only until they are mixed in and being careful not to beat in a lot of extra air. Stir in the chocolate chips. Set aside.
3. Make the brownies: Prepare the brownie mix as directed on the package and pour all but 1/2 cup of brownie batter into the 9x13 inch pan. Pour the filling over the top. Drop spoonfuls of the reserved brownie batter over the filling. Bake the brownies for the length of time designated on the package. Let cool completely in the pan, then chill for 2 hours before slicing.

Addition of Irish cream

Addition of egg whites

Addition of chocolate chips

Reserved brownie batter

Bottom layer

Filling layer

Spoonfuls of batter

Undercooked...

Thoughts: I thought these had came out fine. I cooked everything according to the directions. I stuck a knife in it and it had come out clean so I packed them up and took them to work. When we started cutting into them, we realized that the center (spoonfuls of batter) were like mush. However, people still ate them and they were pretty pretty good.