Name: Guinness Chocolate Brownies with Bailey’s Irish Cream Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: For the brownies:; 1 12 oz. bottle of Guinness Extra Stout, will reduce to ½ cup; ¾ cup butter, cut into small pieces; 1 3 oz. bar of milk chocolate, coarsely chopped ( I used Endangered Species 48% cocoa); 1 3 oz. bar dark chocolate, coarsely chopped (I used Endangered Species 72% cacao); 1 ¼ cups sugar; 3 large eggs, slightly whisked; 1 tsp vanilla extract; ½ tsp salt; 1 cup all-purpose flour, spooned and leveled; For the frosting:; 1 cup unsalted butter, 2 sticks, at room temperature; 4 cups powdered sugar, sifted; 1 tbsp Bailey's Irish Cream

Guinness Brownies with Bailey's Irish Creme Frosting

Happy St. Patrick’s Day!!

And Happy Birthday to my nephew, Auston. I’ve always thought that St. Patrick’s Day would be such a great day to have a birthday. Everyone is celebrating and you can definitely think that it is all for you. I guess this year will be a little bit different, but I will definitely toast him from afar.

Now, back to business. These Guinness Chocolate Brownies with Bailey’s Irish Creme Frosting are definitely something to celebrate as well. Made with delicious Guinness Extra Stout and some decadent dark and milk chocolates. They are what brownie dreams are made of. I made them a little extra decadent too (because who doesn’t want to be extra??) by topping them with some Bailey’s Irish Creme Frosting.

Probably what I love most about these brownies is how dense and rich they are. The Guinness gets so rich when you reduce it and actually has a buttery caramel flavor. It’s absolutely delicious, and I’ not really a Guinness beer fan for just drinking.

Authorloulousucre

DifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

For the brownies:

1 12 oz. bottle of Guinness Extra Stout, will reduce to ½ cup

¾ cup butter, cut into small pieces

1 3 oz. bar of milk chocolate, coarsely chopped ( I used Endangered Species 48% cocoa)

1 3 oz. bar dark chocolate, coarsely chopped (I used Endangered Species 72% cacao)

1 ¼ cups sugar

3 large eggs, slightly whisked

1 tsp vanilla extract

½ tsp salt

1 cup all-purpose flour, spooned and leveled

For the frosting:

1 cup unsalted butter, 2 sticks, at room temperature

4 cups powdered sugar, sifted

1 tbsp Bailey's Irish Cream

To make the brownies:

Preheat oven to 350℉. Grease a 9x9-inch baking pan or line with parchment paper (recommend to remove easily). Set aside.

Pour the Guinness into a small saucepan and bring to a simmer over medium heat. Reduce heat to low and allow to simmer for 20-25 minutes until reduced to 1/2 cup or a little more. Allow the mixture to cool before using.

Place the butter and chocolate in a microwave-safe mixing bowl and melt completely in 30-second intervals, whisking between each heating until completely smooth and melted. Set aside to cool slightly.

In a large mixing bowl, add the 1/2 cup Guinness, melted chocolate, sugar, eggs, vanilla extract, salt, and flour. Whisk to just combine, do not overmix. The mixture will be smooth and shiny.

Cook for 35 minutes, testing with a toothpick until clean. Allow the brownies to cool in the pan for 5 minutes, then remove from the pan via the parchment paper and transfer to a wire rack to cool completely. Allow the brownies to completely cool before frosting and cutting.

To make the frosting:

Combine the butter, powdered sugar, and Irish Cream in a stand mixer. Beat until creamy, smooth, and completely blended.

Ingredients