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Iowish Cream Cheesecake Brownies

Prep Time20 minsCook Time1 hrCategory
Spirit
 Iowish Cream Liqueur
Ingredients
 4 eggs
 1 ¼ cups Dutch-processed cocoa
 1 tbsp cinnamon
 1 tsp salt
 1 tsp baking powder
 1 tsp espresso powder (optional)
 4 tbsp Iowish Cream Liqueur
 1 cup (2 sticks) butter
 2 cups brown sugar
 1 ½ cups flour
 1 ¾ cups isweet chocolate chips (or bittersweet chocolate chips)
Cheesecake Layer
 8 oz cream cheese, softened
 2 tbsp butter, softened
 1 tbsp cornstarch
 1 tsp espresso powder
 1 tsp cinnamon
 14 oz sweetened condensed milk
 1 egg
 4 tbsp IOWISH CREAM LIQUEUR
Directions
1

Preheat your oven to 350° F. Grease a 9x13" pan.

2

Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, cinnamon, espresso powder, and vanilla. Beat for a few minutes until well combined.

3

In the microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.

4

Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes—the crust should be just set, but the brownies shouldn't be cooked through.

5

While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter,cinnamon, espresso powder and cornstarch. Slowly add the condensed milk, egg, and vanilla and mix until very well combined.

6

When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown. Let Cool completely before cutting these.

Ingredients

Spirit
 Iowish Cream Liqueur
Ingredients
 4 eggs
 1 ¼ cups Dutch-processed cocoa
 1 tbsp cinnamon
 1 tsp salt
 1 tsp baking powder
 1 tsp espresso powder (optional)
 4 tbsp Iowish Cream Liqueur
 1 cup (2 sticks) butter
 2 cups brown sugar
 1 ½ cups flour
 1 ¾ cups isweet chocolate chips (or bittersweet chocolate chips)
Cheesecake Layer
 8 oz cream cheese, softened
 2 tbsp butter, softened
 1 tbsp cornstarch
 1 tsp espresso powder
 1 tsp cinnamon
 14 oz sweetened condensed milk
 1 egg
 4 tbsp IOWISH CREAM LIQUEUR

Directions

Directions
1

Preheat your oven to 350° F. Grease a 9x13" pan.

2

Make the brownies: In a medium bowl, beat the eggs with the cocoa powder, salt, baking powder, cinnamon, espresso powder, and vanilla. Beat for a few minutes until well combined.

3

In the microwave or in a saucepan over medium heat, melt the butter with the sugar and stir until the sugar dissolves. Add the hot sugar and butter mixture to the bowl with the cocoa mixture. Stir to combine well. Add the flour and chocolate chips and mix well until shiny.

4

Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes—the crust should be just set, but the brownies shouldn't be cooked through.

5

While the brownies bake, make the cheesecake layer. In a large bowl or stand mixer, beat together the cream cheese, softened butter,cinnamon, espresso powder and cornstarch. Slowly add the condensed milk, egg, and vanilla and mix until very well combined.

6

When the brownies have finished their first bake, remove them from the oven and pour the cheesecake batter over the top. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is just beginning to brown. Let Cool completely before cutting these.

Notes

Iowish Cream Cheesecake Brownies
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