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Stout Brownies with Baileys® Chocolate Ganache
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
205 minutes
Stout beer-infused brownies drizzled with Baileys Irish Cream® ganache, ideal for St. Patrick's Day gatherings.
Ingredients:
  • 1 cup bread flour
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup white chocolate chips
  • 8 ounces bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup superfine sugar
  • 1.25 cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
  • 1 cup semi-sweet chocolate chips
  • 1.5 cups Irish cream liqueur
  • 12 ounces dark chocolate chips
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and line a 9x13-inch baking pan with nonstick aluminum foil.
  • Combine flour, cocoa powder, and salt in a medium bowl, whisk until fully mixed. Let sit.
  • Fill a double boiler halfway with water and bring it to a gentle simmer for about 5 minutes. Reduce the heat to the lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top pot of the double boiler. Heat the mixture, stirring constantly, until everything is melted, which should take about 5 minutes. Remove from the heat source.
  • In a large mixing bowl, use an electric mixer to whip together eggs and sugar until fluffy, about 3 minutes. Add melted chocolate and mix until combined. Stir in flour mixture. Gently whisk in stout beer to create a thin batter. Sprinkle semi-sweet chocolate chips evenly on top, letting some sink in.
  • Transfer the batter into the pan that has been greased and lined.
  • Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out nearly clean, about 30-40 minutes.
  • Let the brownies cool, undisturbed, for 1 hour until they reach room temperature.
  • Heat Irish cream liqueur in a small saucepan until simmering, for about 3 minutes. Be careful not to boil. Pour the hot Irish cream over dark chocolate chips in a bowl. Stir until chocolate is completely melted. Let the ganache cool and thicken for approximately 10 minutes.
  • Drizzle the luscious ganache over the cooled brownies, ensuring it covers the top perfectly. Chill the brownies until the ganache is firm, for at least 1 hour.

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