Print

Decadent Guinness Chocolate Brownies with Baileys Frosting

Guinness chocolate brownies - featured image
Print Recipe

Rich, fudgy brownies infused with Guinness stout and topped with a creamy, boozy Baileys frosting. Perfect for St. Patrick’s Day or any indulgent occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • ½ cup (120 ml) Guinness stout
  • ½ cup (90 g) dark chocolate chips or chunks (optional)
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 2 cups (250 g) powdered sugar, sifted (for frosting)
  • 3–4 tablespoons (45–60 ml) Baileys Irish Cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Melt 1 cup butter gently. Whisk in granulated sugar until combined.
  3. Add eggs one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract.
  4. Sift together flour, cocoa powder, and salt in a separate bowl.
  5. Fold dry ingredients gently into wet mixture until just combined.
  6. Gradually fold in Guinness stout, loosening the batter.
  7. Fold in chocolate chips if using.
  8. Pour batter into prepared pan and smooth top. Tap pan gently to release air bubbles.
  9. Bake 25-30 minutes until toothpick inserted comes out with a few moist crumbs.
  10. While baking, beat ½ cup softened butter for frosting until creamy (~2 minutes). Gradually add powdered sugar on low speed.
  11. Add Baileys, 1 teaspoon vanilla extract, and pinch of salt to frosting. Beat on high until fluffy (~2 minutes). Adjust Baileys for consistency.
  12. Cool brownies completely in pan on wire rack (at least 1 hour).
  13. Spread Baileys frosting evenly over cooled brownies.
  14. Slice into squares using a sharp knife warmed under hot water and dried.

Notes

Use parchment paper for easy removal. Do not overmix batter to keep brownies fudgy. Cool brownies completely before frosting to avoid melting. Warm knife before slicing for clean cuts. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free Baileys alternative.

Nutrition

Keywords: Guinness brownies, Baileys frosting, St. Patrick's Day dessert, chocolate brownies, boozy frosting, fudgy brownies

Find it online: https://lucastable.com/decadent-guinness-chocolate-brownies-with-baileys-frosting-recipe-easy-and-perfect-for-st-patricks-day/