For St. Patrick' Day, I made this Chocolate Stout Cake with Bailey's Cream Cheese Frosting from Closet Cooking. The cake itself was deep dark deliciousness, but the Bailey's cream cheese frosting was the real star. And since I now happen to have a bottle of Bailey's floating around my kitchen just begging to be used, I incorporated this same Bailey's/cream cheese combo into a swirly brownie recipe. For the brownie base, I tried the much drooled-over Baked Brownie recipe from the fantastic Baked cookbook (thus spake Oprah). I've never tried it on its own, but in this incarnation it yielded a dense, very chocolatey, slightly fudgy brownie that was a perfect foil for the creamy cheesecake swirl.