Name: Baileys Mascarpone Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 8 oz bittersweet chocolate, chopped; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/2 cup mascarpone cheese; 1/4 cup Baileys Irish Cream

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The warm, buttery scent of melted chocolate and cream drifting through a small kitchen takes me right back to my mother’s white-tiled counter where we learned to bake by feel. Big mixing bowls, dog-eared church cookbooks, and the steady hum of a radio made every batch feel like a slow family conversation. Those afternoons taught me that simple ingredients and gentle hands make the best memories and the best treats.

I’m Maggie Hart though these days I answer to the corner of the internet I call Gemmir Kitchen a home cook who loves slow, comforting dinners and nostalgic desserts that feel like a hug. I grew up in Louisville leaning over my mom’s apron, copying recipes from stained recipe cards and church cookbooks that smelled faintly of coffee and lemon oil. I test every recipe in a real weeknight kitchen and I aim for dishes that are easy to make, family-friendly, and free of pork.

My philosophy is comfort made simple, which is why I bring you cozy casseroles, skillet suppers, and sweet endings that almost always start with a melting pot of chocolate and a good measure of patience. If you like easy sweets with a grown-up twist, you’ll find plenty to love here, and I often cross-share ideas between desserts like the mascarpone swirls in my biscotti experiments and the flaky richness of my almond danishes so you might spot echoes of one recipe in the next. For a different mascarpone treat, check out this pistachio biscotti recipe that keeps things simple and elegant: mascarpone pistachio biscotti.

Why you’ll love this dish

Baileys Mascarpone Brownies bring together two velvet textures that taste like indulgence without drama. The fudgy chocolate base holds a rich, tangy mascarpone swirl cut through by the gentle, boozy sweetness of Baileys. If you want a dessert that feels special but doesn’t require a pastry degree, these Baileys Mascarpone Brownies are the answer.

The batter mixes up in one bowl, the mascarpone folds in with a few gentle stirs, and the bake time is forgiving which means you can pull them from the oven with a slightly gooey middle or let them set for clean, neat squares. Either way, the flavor is what wins people over: bittersweet chocolate meets creamy Italian cheese with a whisper of Irish cream. That contrast is why I reach for mascarpone in sweets; it adds lift without forcing you to add more sugar.

These Baileys Mascarpone Brownies work especially well when you want to make a dessert that travels from kitchen to table without fuss. They slice into generous squares that serve four families or a small crowd, and they freeze beautifully if you want to save half for later. I like to bake them in a 9×9 pan, but you can scale up to a sheet if you’re feeding a crowd. The mascarpone keeps the texture soft and luxurious, and the Baileys keeps the flavor bright and slightly boozy without overpowering the chocolate. For weeknight baking or a last-minute dessert for company, Baileys Mascarpone Brownies deliver comfort, richness, and a tiny touch of celebration.

Ingredients

1/2 cup (1 stick) unsalted butter
8 oz bittersweet chocolate, chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mascarpone cheese
1/4 cup Baileys Irish Cream

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth.
Remove from heat and stir in the sugar until combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Sift in the flour and salt, mixing until just combined.
Gently fold in the mascarpone cheese and Baileys Irish Cream until well mixed, leaving some swirls.
Pour the brownie batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow to cool before cutting into squares and serving.

How to prepare Baileys Mascarpone Brownies

Start by setting up your workspace: the melted chocolate needs gentle handling and the mascarpone needs to be cool and slightly softened so it blends into ribbons without breaking. When you melt the butter and chocolate, do it over low heat and stir often to avoid seizing. Once the chocolate mixture is glossy and smooth, stirring in the sugar while the mix is still warm helps dissolve the granules and creates a fudgy texture for the Baileys Mascarpone Brownies.

Add the eggs slowly room temperature eggs incorporate more evenly and help keep the batter from tightening too much. When you sift in the flour and salt, fold in just until there are no dry streaks; overmixing will give you cakier brownies instead of the dense, chewy texture you want.

For the mascarpone swirl, mix the mascarpone with the Baileys just until smooth; if the mascarpone is too cold it may clump. Dollop spoonfuls of the mascarpone mixture across the top of the brownie batter and use a knife or skewer to drag gentle swirls through the batter. Those swirls create the signature look and pockets of creaminess that define Baileys Mascarpone Brownies. Bake until the edges have set and the center still yields a few moist crumbs on a toothpick.

Let them cool completely for the cleanest slices, or serve slightly warm with a scoop of vanilla ice cream for a puddle-soft middle. If you’re experimenting, try a quick flip: a handful of chopped toasted hazelnuts on top before baking adds crunch to these Baileys Mascarpone Brownies.

How to serve this dish

Plate Baileys Mascarpone Brownies simply or dress them up both work beautifully. For an everyday dessert, dust the tops lightly with cocoa or powdered sugar and serve with a hot cup of coffee. For a small celebration, place a square on a dessert plate alongside a dollop of whipped cream and a tiny drizzle of chocolate sauce. The richness of the mascarpone means you don’t need much else; a few fresh berries add brightness without stealing the show. If you want to highlight the Baileys flavor, a small scoop of Irish-cream–infused whipped cream or a few flakes of sea salt make the chocolate pop.

These brownies also make elegant little gifts. Cut them into neat squares, wrap them in parchment, and tie with twine for a thoughtful neighbor treat. Because Baileys Mascarpone Brownies travel well, they’re a solid bake-ahead option for parties. If you prefer pastries to brownies sometimes, you might enjoy how mascarpone plays in other sweets see my almond mascarpone danish for a flakier, breakfast-friendly take: almond mascarpone danishes. Whether you plate them on a weekday or bring them to a potluck, Baileys Mascarpone Brownies feel like something you made with time and care.

How to store it properly

Baileys Mascarpone Brownies keep well at room temperature for a couple of days if stored in an airtight container, but the mascarpone swirl prefers cooler conditions to stay firm. For the best texture, store the brownies in the fridge for up to five days; this keeps the mascarpone creamy and the chocolate robust. Bring slices to room temperature for about 20 minutes before serving to let the flavors bloom. If you plan to freeze them, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag; they freeze beautifully for up to two months. Thaw in the refrigerator overnight and allow a little time at room temperature before serving.

To refresh refrigerated or thawed brownies, pop them in a warm oven for 5–7 minutes to return the center to a slightly molten state, or microwave a single square for 10–15 seconds if you’re impatient. If you want to layer them for a make-ahead dessert, separate layers with parchment to avoid sticking and keep the mascarpone ribboned centers intact. Labeling the container with the date helps you keep track these Baileys Mascarpone Brownies are tempting, so you’ll want to know when they were made.

Easy tips to improve this dish

Start with quality chocolate. Because these brownies are a chocolate-forward dessert, bittersweet chocolate of good quality makes a noticeable difference. Use room-temperature eggs for smoother incorporation, and don’t overmix once you add the flour; that preserves a fudgy crumb that makes Baileys Mascarpone Brownies so satisfying. If your mascarpone seems watery, drain it briefly in a fine mesh for a few minutes or fold in a tablespoon of confectioners’ sugar to stabilize it before swirling.

For a deeper flavor, toast a few walnuts or hazelnuts and fold half into the batter, sprinkling the rest on top before baking. If you prefer a less boozy note, reduce the Baileys slightly and substitute with a splash of milk for texture. When swirling, less is more: aim for visible ribbons of mascarpone rather than full mixing so you get pockets of tangy cream amid the chocolate. Finally, allow the brownies adequate time to cool; the mascarpone sets into those perfect creamy ribbons that make Baileys Mascarpone Brownies both beautiful and delicious.

Flavor variations

You can take Baileys Mascarpone Brownies in several directions without losing their core charm. Stir a teaspoon of instant espresso into the melted chocolate to intensify the chocolate notes and complement the Baileys. For a nutty twist, fold in toasted pistachios or almonds and sprinkle a few on top for texture. If you prefer a fruit accent, fold in a half cup of dried cherries into the batter their tartness plays nicely with the creamy mascarpone.

For a custardy take, replace half the Baileys with strong brewed espresso and a teaspoon of vanilla to make the brownies feel coffee-forward. If you like spice, add a pinch of cinnamon and chili powder for an unexpected warmth. For a richer mascarpone ribbon, whip the mascarpone briefly with a tablespoon of heavy cream before swirling. These small changes keep the integrity of Baileys Mascarpone Brownies while letting you tweak flavor profiles to match the season or your mood.

Frequently asked questions

Q: Can I make these Baileys Mascarpone Brownies without alcohol?
A: Yes. Substitute an equal amount of milk or cream for the Baileys to retain the moisture and creaminess without the alcohol. Add a teaspoon of vanilla or a drop of almond extract for extra depth. The mascarpone swirl will still provide the creamy contrast that defines the recipe, so you’ll still get the signature texture of Baileys Mascarpone Brownies without the Irish cream flavor.

Q: Can I use cream cheese instead of mascarpone?
A: You can, but mascarpone gives a lighter, silkier finish than standard cream cheese, which is tangier and denser. If you must use cream cheese, choose a full-fat variety and beat it well with a tablespoon of heavy cream to loosen it before swirling; this mimics the smooth mouthfeel you get from mascarpone in Baileys Mascarpone Brownies.

Q: How do I get neat slices when serving?
A: Chill the pan completely before slicing, then use a sharp knife wiped clean between cuts. For the cleanest edges, heat the knife under hot water, dry it, and make each cut in one confident motion. Allow chilled Baileys Mascarpone Brownies to come to room temperature for about 10–15 minutes if you want them a bit softer, or serve straight from the fridge for tidy squares.

Conclusion

If you enjoy mascarpone in desserts and want another boozy, creamy option, these Baileys Mascarpone Brownies are a keeper comforting, simple, and a little indulgent. For a different mascarpone-inspired treat that leans into layered dessert textures, I also recommend this Baileys tiramisu recipe for inspiration: Baileys Tiramisu – A baJillian Recipes.

Baileys Mascarpone Brownies