Servings: 16
Weight Watcher Smart Points: 8
Preparation Time: 15 Minutes
Cooking Time: 18 Minutes
Ready In: 33 Minutes
Ingredients
Instructions
- Preheat the oven to 350°F (175°C)
- Line an 8"x8" pan with parchment paper
- This is to make removal of the brownies easier
- You can alternatively spray the pan with baking spray.First prepare the cream cheese filling.In a small mixing bowl, beat everything together with an electric hand mixer until well combined.In a large bowl, mix together the sugar and oil
- If using unrefined sugar, let the mixture sit for 5 minutes to help dissolve the sugar.Using a wooden spoon, stir in the eggs and Irish cream and mix just until combined.In a medium bowl, mix together the flour, cocoa powder and salt
- Add the dry mix to the wet and stir just until there are no more streaks of flour
- If you over mix, the brownies will be tough.Pour the batter into the prepared pan and spoon the cream cheese mixture on top of the batter
- Using a knife, swirl the cheese mixture into the batter.Bake the brownies for 18-20 minutes minutes or until the middle appears set (it shouldn't jiggle when you tap the pan)
- The toothpick test doesn't work here as the toothpick will come out wet (the brownies continue to cook after you remove them from the oven)
- Do not bake until the toothpick comes out clean!Let the brownies cool in the pan and then refrigerate for 3 hours or until the cheesecake layer has firmed up.Store in an airtight container and refrigerate up to 5 days.
