Deep Dish Whisky Cream Cheese Brownies

I know, the title is a bit of a mouthful. But when you have whisky, cream cheese and rich walnut brownies all swirled into one enormous mess, you want to make sure people know what they’re in for.

My boyfriend gave me a “brownie in a mason jar” kit for Christmas, which is basically all of the dry ingredients you need to make a batch of brownies layered and pre-mixed so you can just add butter and eggs and get to it. I decided to modify it a bit by throwing in the cream cheese and whisky because really, who doesn’t want that.

I’m going to make a conscious effort to cook with more booze. Every time I add beer to stew, wine to risotto or whisky to baked goods, it always gives it an extra kick that’s hard to find elsewhere; you can also take a sip or two (*cough* or more than two) while you’re at it.
Deep Dish Brownies with Whisky and Cream Cheese


For the brownies

  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup unsweetened cocoa powder
  • 2 1/4 cups granulated sugar
  • 1/2 cup chopped walnuts
  • 3/4 cup unsalted butter, melted
  • 4 eggs, room temperature
  • Β 3 tbsp. whisky

For the cream cheese filling:

  • 8oz cream cheese, softened
  • 2 tbsp. unbleached flour
  • 1/4 cup granulated sugar
  • 1 egg*

*I didn’t have an egg for this part since I forgot I needed 5 and I only had 4. I ended up using about a tablespoon of mayonnaise (stop grimacing) and it worked perfectly.


Preheat oven to 350 F. Grease and lightly flour a 9×9-inch baking pan. Set aside.

Stir all dry ingredients together in one bowl (from flour to walnuts in the ingredient list) until well combined. Thoroughly mix in melted butter, eggs and whisky. In a separate bowl, beat the cream cheese until it is flexible. Beat in flour, sugar and egg and mix for 30 seconds, scraping down the sides of the bowl with a rubber spatula.

Pour 1/2 the batter into the prepared baking pan. Spread all of the cream cheese mixture evenly over top of the first layer of brownie batter. Pour remaining brownie batter over top, and swirl with a fork or spatula the mix with the cream cheese.**

Bake for roughly 40-45 minutes until a toothpick can be cleanly inserted into the centre. Allow to cool in the pan for 5 minutes, then careful transfer to a cooling rack until fully cooled. Serve warm with ice cream and syrup or eat as is.

**Mine wasn’t that pretty since it was my first attempt and I semi messed up. Make your own patterns and show me up.

Deep Dish Brownies with Whisky and Cream CheeseDeep Dish Brownies with Whisky and Cream Cheese

16 Comments Add yours

  1. Sounds absolutely decadent and delicious.

    1. They were! I still have a bunch needing to get eaten and they’re so rich I may have to freeze some.

  2. Beautiful brownies. I’ve seen 2 brownie recipes today but I don’t have any. Do you see the problem?

    1. I think the lack of brownies in your life is hurting everyone and needs to be reprimanded immediately.

  3. trixpin says:

    I admire the great sacrifice you’re clearly going to have to make in order to use more alcohol in your cooking. I don’t know how you’ll cope. I’ll be thinking of you in these troubled times …
    These brownies look yum πŸ˜‰

  4. chefceaser says:

    Reblogged this on Chef Ceaser.

  5. This is a very intriguing mix – the combination of whiskey, cream cheese and chocolate. Probably not great for my keep-the-calories-down winter diet, but I think I’ll give it a go….

    1. I hope you enjoy it! Though I do agree not necessarily “diet-friendly” but not everything can be, right?

  6. This looks awesome. Now I am hungry! πŸ˜€

  7. Yana says:

    Love these cheesy brownies! I have similar recipe and make them quite often. Just wonder why I never thought of adding some whisky in it.. πŸ™‚ What a great idea! Thank you! πŸ™‚

    1. Thanks for your kind words! You should definitely give it a go. If you’re a big whisky fan I’d up the amounts too πŸ™‚

      1. Yana says:

        I’ll try and will let you know! Thank you πŸ™‚

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