Ingredients

• 1 package Gluten Free Brownie Mix (595 g)
• 3 Eggs
• ½ cup Melted Butter (113 g)
• ¼ cup Water (59 mL)

• 8 oz Cream Cheese, dairy free works too (227 g)
• ⅓ cup Sugar (67 g)
• ¼ cup Gluten Free 1-to-1 Baking Flour (37 g)
• 1 Egg
• 3 Tbsp Bailey’s Irish Cream
• 1 tsp Vanilla Extract

Instructions

1. Preheat the oven to 325°F. Line an 8 x 8-inch baking dish with parchment paper.
2. Pour brownie mix into a large mixing bowl. Add eggs, butter and water; mix well. Set aside.
3. Place cream cheese, sugar, flour, egg, Bailey’s Irish Cream and vanilla in a separate large mixing bowl; mix well until smooth.
4. Pour ⅔ of the brownie batter into the prepared pan, spreading to cover the bottom with an even layer. Pour cheesecake batter on top and smooth over the brownie batter. Dot with dollops of the remaining brownie batter. Using a knife, create swirls.
5. Bake for 40-45 minutes, until a knife inserted into the cheesecake layer comes out clean. Cool completely before serving.
6. Can be made the day before serving. Store in the refrigerator.