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Guinness Chocolate Brownies with Baileys Frosting

Guinness chocolate brownies - featured image
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Rich, fudgy brownies enhanced with Guinness stout and topped with a creamy Baileys Irish Cream frosting, perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated or caster sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) Guinness stout, room temperature
  • 1 cup (170g) dark chocolate chips or chunks (optional)
  • 1/2 cup (115g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • 3 tbsp (45ml) Baileys Irish Cream, room temperature (for frosting)
  • 1–2 tbsp (15-30ml) heavy cream (optional, for frosting consistency)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9 inch (23×23 cm) baking pan or line with parchment paper.
  2. Melt 1 cup (225g) unsalted butter gently and let cool slightly.
  3. In a large bowl, whisk together 2 cups (400g) sugar and 3 large eggs until pale and just combined.
  4. Stir in 2 tsp vanilla extract and 1/2 cup (120ml) room temperature Guinness stout.
  5. In a separate bowl, sift together 1 cup (125g) all-purpose flour, 3/4 cup (75g) cocoa powder, and 1/2 tsp salt.
  6. Fold the dry ingredients gently into the wet mixture until just combined.
  7. Fold in 1 cup (170g) dark chocolate chips or chunks if using.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with a few moist crumbs.
  10. Remove from oven and cool completely on a cooling rack for at least 45 minutes.
  11. For the frosting, beat 1/2 cup (115g) softened unsalted butter until creamy.
  12. Gradually add 2 cups (240g) powdered sugar, beating well after each addition.
  13. Add 3 tbsp (45ml) Baileys Irish Cream, 1 tsp vanilla extract, and 1-2 tbsp (15-30ml) heavy cream to reach spreadable consistency; beat until light and fluffy.
  14. Spread frosting evenly over cooled brownies and chill for 20 minutes if frosting is too soft.
  15. Slice into squares using a sharp knife, wiping clean between cuts.
  16. Serve slightly chilled or at room temperature.

Notes

Use room temperature eggs and Guinness for best batter texture. Do not overmix after adding flour to keep brownies fudgy. Soften butter properly for smooth frosting. Chilling frosted brownies helps set the frosting for neat slicing. Chocolate chunks add gooey texture. For gluten-free, substitute flour with gluten-free blend; for vegan, use dairy-free butter, flax egg, and vegan Baileys alternatives.

Nutrition

Keywords: Guinness brownies, Baileys frosting, chocolate brownies, Irish dessert, stout brownies, fudgy brownies, boozy frosting

Find it online: https://pokirecipes.com/guinness-chocolate-brownies-with-baileys-frosting-easy-recipe/