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B-52 Brownies


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  • Base:
  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/2 cup pure cocoa
  • 12 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 3 TBS Kahlua
  • 3 TBS Baileys Irish Cream
  • Filling:
  • 250 g pkg. Cream cheese, at room temperature
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup Grand Marnier
  • Finely grated peel of 1 orange



Step 1


1. Preheat oven to 325F. Lightly grease an 8-inch square baking pan. Set aside.

Measure sugar, flour, cocoa, baking powder, and salt into a large bowl. Stir with fork until well blended.

2. In a medium-sized bowl, whisk melted butter with eggs and vanilla. Stir into flour mixture until blended. Turn half the mixture into another bowl.
Stir Kahlua into half the mixture and Bailey’s Irish Cream into the other half. Set bowls aside.


3. In a small mixmaster bowl, blend cream cheese and vanilla until smooth. Beat in eggs, 1 at a time, beating well after each addition. Gradually add sugar and flour. Then beat in Grand Marnier and orange peel.

4. Turn Kahlua mixture into prepared pan and smooth the top. Then pour cream
cheese filling over Kahlua base. (This mixture will be quite runny.)

Carefully layer the Baileys Irish Cream mixture on top. You will not be able to spread the batter with a knife.(Apply small amounts with spoon until completely covered. I have created a marbled effect at times- don’t worry it still tastes great.)

Bake in centre of pre-heated oven for 55 to 60 minutes, just until brownies begin to pull away from sides of pan. Cool brownies in pan on wire rack.
Brownies will keep in the refrigerator for several days. (Not really—they are quite good and seem to disappear rather quickly.)

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