Ingredients
3/4 cup butter, cubed1 cup (6 ounces) dark chocolate chips3/4 cup sugar2 large eggs plus 1 large egg yolk, room temperature1 teaspoon vanilla extract1 cup all-purpose flour1/3 cup dark baking cocoa1/2 teaspoon salt1 cup Andes creme de menthe baking chipsTOPPING:1 package (8 ounces) cream cheese, softened1/2 cup sugar1/4 cup Irish cream liqueur, such as Baileys1 large egg plus 1 large egg white, room temperature
Preparation
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large microwave-safe bowl, microwave butter and chocolate chips on high until butter is melted, about 60 seconds. Stir until chocolate is melted. Whisk in sugar. Cool slightly. Whisk in eggs and yolk, 1 at a time, and vanilla until blended. Stir in flour, baking cocoa and salt; fold in Andes chips. Spread into prepared pan.
For topping, in a large bowl, beat cream cheese and sugar until smooth. Beat in liqueur. Add egg and egg white; beat on low speed just until blended. Pour over brownie layer. Bake until center is almost set, 45-50 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours or overnight.
Lifting with parchment, remove brownies from pan. Cut into bars. Refrigerate leftovers.
