Guinness Brownies with Bailey’s Irish Cream Frosting

Properly celebrating St. Patrick’s Day was a little delayed for us this year. We were on a ship in the Pacific Ocean March 17th and ended up spending the day in an English Pub (don’t judge us!) since that was all that was available. The scene in the English Pub was very subdued (as in, we were the only ones there until our friends met us there!) and to my Irish husband’s disappointment, a pint of Guinness was hard to come by. There wasn’t any draught and getting a can of Ireland’s favorite export was next to impossible after 13 days at sea.

So first point of order when we got home was to have a proper Paddy’s Day dinner with our neighbors. My husband made his Shepherd’s Pie–which is always a crowd pleaser! I made a loaf of Irish brown bread, served with Irish gold (Kerrygold Butter). Guinness was finally enjoyed (by my husband). Plus, I decided to make Guinness Brownies, just because.

Brownies are always a hit in our house. They are one of my kiddo’s favorite treats. However, I haven’t made Guinness Brownies in YEARS. I mean, I haven’t made them while my kiddo has been on the planet, so that is saying something given that she is 11. As I was making a batch, I was a bit worried she would turn her nose up at them when she learned there was beer in the batter–especially since my house smelled a bit like a brewery–but when I gave her the mixing spoon she gave it a big lick, a smile emerged and she went to work cleaning the bowl until no traces of brownie batter remained. Maybe Guinness is programmed into her DNA?

If the idea of beer in your brownies leaves you scratching your head, take a leap of faith with me. I am not a beer drinker (that was reaffirmed on March 17 when my pint of cider was mistaken for a pint of Stella!) and I can tell you that the depth of flavor that Guinness brings out in the chocolate is incredible. These do not taste like beer. Guinness Brownies are fudgy, rich, chocolatey.

Personally I like a frosted brownie. It goes back to my childhood when my mom used to make these “heavenly brownies” that had a chocolate frosting. Delish. However, to amp up the Irish-ness, I decided to make an Irish Cream Frosting–because, why not? (YOLO, baby!) I admit, my kiddo wasn’t a fan of the frosting, after all Bailey’s is more of an adult flavor, but the adults at the table enjoyed it and we sat around imaging additional uses for it. We were getting pretty creative, so watch for future Bailey’s desserts!

While Guinness Brownies are a fun way to celebrate Paddy’s Day, you don’t have to wait until March 17th. The next time you are at the grocery store, grab a bottle of Guinness–regular or extra stout will work–and give them a try. They make a great dessert, and I admit they are pretty good for breakfast too…

Guinness Brownies with Bailey’s Irish Cream Frosting

Recipe by Kacey Baxter, Oven and SpiceCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12-16

servings

Prep time

30

minutes

Cooking time

35

minutes

These chocolatey brownies are big on flavor with just the right amount of sweetness. Even better, when topped with the Bailey’s Irish Cream Frosting, they look like a pint of Ireland’s most popular stout.

Ingredients

• Brownies

• One bottle Guinness Stout

• 3/4 cup (12 Tbsp; 175g) unsalted butter

• Two 4-ounce bars (226g) semi-sweet chocolate, broken up*

• 1 and 1/4 cups (250g) granulated sugar

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup (125g) all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon espresso powder

• Frosting

• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature

• 2 cups (240g) confectioners’ sugar

• 3 Tablespoons Bailey’s Irish Cream

• 2 Tablespoons Half and Half

• 1/2 teaspoon espresso powder

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon salt

Directions

• Make the brownies: In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/2 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes.
• While Guinness reduces, preheat the oven to 350°F (177°C) and grease a 9×9 inch pan with butter and line with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
• Place the butter and broken chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder. The batter will be thick and shiny. Pour/spread evenly into prepared pan.
• Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies should take 30-35 minutes depending on your oven.
• Remove from the oven and place on a wire rack to cool completely. Lift brownies from pan using parchment before frosting or cutting into squares.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in the Irish Cream, half and half, the espresso powder, vanilla extract, and salt. Add additional half and half as needed to thin frosting.
• Frost cooled brownies.

Notes

• * I like Ghirardelli brand. You can also substitute high quality chocolate chips if you prefer.

_{^{Adapted from a recipe by Sally’s Baking Addiction.}}