Indulgence is the name of the game with these decadent Guinness Brownies with Baileys Buttercream Icing. Made with St. Patrick’s Day in mind, this rich, fudgy brownie recipe infused with the depth of Guinness Stout is chewy, has a strong flavor, and thick. They’re topped with the creamy, nutty sweetness of a homemade Baileys buttercream icing, will satisfy even the deepest craving for something sweet. Not to mention, adorning these brownies with green and gold will really help bring the atmosphere to your gathering.
Where Does Guinness Come From?
Guinness, the iconic Irish stout, traces its roots back to the 18th century. It was Arthur Guinness who founded the Guinness Brewery in Dublin, Ireland, in 1759. The brewery’s location at St. James’s Gate has been its home ever since. Guinness has become synonymous with Ireland and is renowned for its distinctive dark color, creamy head, and robust flavor. It’s a beloved beverage enjoyed by people around the world, and its rich history and cultural significance continue to captivate beer enthusiasts. Hence, why you’ll probably see this beverage pop up around Saint Patrick’s Day time though you can get it all year long.
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Guinness Brownies with Baileys Buttercream Icing
Description
Decadent, chewy, and with an undeniable Irish flavor.
Ingredients
For the brownies:
- 1 cup Guinness Stout
- 1 1/4 stick butter
- 3/4 cup powdered cocoa
- 1 1/4 cup granulated sugar
- 1/2 tsp salt
- 3 eggs
- 2 tsp vanilla
- 1 cup flour
- 3 oz chopped Ghirardelli Premium Baking White Chocolate
- 3 oz chopped Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate
- 2 oz chopped walnuts
For the icing:
- 2 1/2 sticks butter, softened
- 3 3/4 cup powdered sugar, sifted
- 3 tbsp Baileys Irish Cream or our homemade Irish Cream
2 1/2 tbsp heavy cream
Instructions
For the brownies:
- Preheat the oven to 350°F.
- Place parchment paper in the bottom of an 8×8 baking pan, leaving the parchment to hang over 2 sides of the dish. This will make the brownies easy to remove once they are baked.
- Brush the parchment with a little bit of butter.
- In a medium saucepan, bring 1 cup of Guinness to a boil. Boil until the liquid reduces by half, watching to make sure the stout doesn’t bubble too much.
- Stir the butter into the reduced Guinness until melted.
- Add sugar and whisk until dissolved.
- Whisk in the salt and cocoa until smooth.
- Remove from the heat and let cool until just warm.
- Once cooled, stir in the eggs, vanilla extract, and then stir in the flour until smooth.
- Gently incorporate the chopped chocolates and walnuts.
- Pour into the prepared baking pan, and bake at 350°F for 30-35 minutes.
- Let the brownies cool completely before icing.
For the icing:
- With an electric mixer on medium speed, beat the softened butter until soft and creamy.
- Gradually add in the powdered sugar, 1 cup at a time, occasionally scraping down the sides of the bowl with a spatula.
- Once the sugar is completely incorporated, add the Baileys and the heavy cream.
- Spread the icing over the completely cooled brownies, or pipe the icing on individual brownie squares. Add sprinkles as desired.
Recipe, Styling, Photography, and Story by Star Laliberte
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