Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
In a double boiler or microwave-safe bowl, melt the Lily’s Sweets Baking Chips with the butter until smooth. If using the microwave, heat in 30-second intervals, stirring in between to avoid burning.
Once melted, remove from heat and let it cool slightly. In a mixing bowl, combine the melted chocolate mixture with 2 eggs, 3 tablespoons of Truvia Baking Blend, and 1 teaspoon of vanilla extract. Mix until smooth.
In another bowl, whisk together the almond flour, coconut flour, baking powder, and kosher salt. Gradually add the dry mixture to the chocolate mixture, stirring until just combined.
In a separate bowl, beat the cream cheese until smooth. Add 1/4 + 2 tablespoons of homemade sugar-free Irish cream and 2 tablespoons of Truvia Baking Blend, mixing until well combined and creamy.
Pour half of the brownie batter into the prepared pan, spreading it evenly. Spoon the cheesecake mixture over the brownie layer, and then dollop the remaining brownie batter on top. Using a knife or a toothpick, swirl the layers together for a marbled effect.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to remain fudgy.
Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares. Serve and enjoy your Cheesecake Brownies With Irish Cream!
