Guinness Chocolate Brownies Baileys Frosting

Guinness Chocolate Brownies with Baileys Frosting are rich decadent bars perfect for St. Paddy's or another celebration!

I originally posted this recipe 6 years ago, March 5, 2013, hard to believe it's been that long. While I enjoy this recipe the brownies are a bit cakier than I normally like. Last year I posted my chewy brownie recipe, it took me like 20 tries to get it right. So I played around with that recipe to create this new version of Guinness Brownies.

I much prefer the new version but if you are looking for the old recipe I have kept it at the bottom of the post.  

These Guinness Chocolate Brownies with Baileys  Frosting are spectacular but don't be scared- the stout flavor is not over powering, Guinness actually enhances the chocolate flavor. The Bailey's frosting is another story!

This recipe is quite easy to make. You can easily make the brownies and the frosting the day before. You could even make the Baileys Swiss Meringue Buttercream a few days before and store it in the fridge. When ready to frost take the Swiss meringue buttercream out of the fridge and set on the counter to come to room temperature, re-whip the frosting when at room temperature.

Let's get to the recipe.

Instructions

In a large pot add the Guinness and let it cook over medium heat for 5-10 minutes, you want the mixture to reduce by 50% so you are left with a concentrated 3oz of Guinness flavor.

Once the Guinness has reduced add the butter and sugar. Let it all cook on low heat until the butter has melted the sugar is completely incorporated. Cooking the sugar helps create that chewy brownie with a crinkly top.

Let the mixture cool for 5 minutes then transfer to a bowl, whisk in the cocoa powder and vegetable oil, mixing until fully combined.

Next, add the vanilla, egg, and egg yolk. Whisk to combine.

Add the baking soda, salt, cornstarch and mix to combine.

Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips.

Do not over mix, this will affect the end product.

Pour into prepared pan and bake 25-27 minutes, or until when you stick a toothpick in no liquid batter comes out just moist crumbs.

What frosting to use

You definitely don't have to frost these brownies but why not! 😉

At the bottom of this post, there is the old recipe for a Baileys Cream Cheese Frosting but I now prefer a Baileys Swiss Meringue Buttercream. I have created a post with step-by-step photos to help you make the frosting. Swiss meringue buttercream is smooth and luscious with a silky texture, and it's not overly sweet, which works perfectly against these rich brownies.

I use an offset spatula to create nice swirls of the frosting.

What size should I cut the brownies

These brownies are rich and decadent, so I like to cut into smaller pieces. I cut 4 rows and 4 columns, for an even 16 pieces. To store the brownies I keep them in an airtight container on the counter, unless in a warm environment store in the fridge.

If you are a chocoholic then make these!

Fancy some more Guinness Baking

• Guinness Chocolate Cookies
• Chewy Guinness Gingerbread Cookies
• Guinness Gingerbread Cake Recipe
• Guinness Cupcakes

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Guinness Chocolate Brownies Baileys Frosting

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5 from 2 reviews

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Rich, Chocolate Brownies made with Guinness Stout are topped with a Bailey's infused Cream Cheese Frosting. The perfect Irish treat to celebrate St. Patrick's Day or a lovely boozy treat for your next party!

• Total Time: 1 hour
• Yield: 9-16 Pieces 1x

Ingredients

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• 3oz (¼ Cup + 2 Tablespoons) Guinness (reduced from 6oz ¾ Cup)
• 1oz (2 Tbsp) Unsalted Butter
• 250 Grams(1 ¼ cups) Granulated Sugar
• 90 Grams (¾ cups) Dutch-process Cocoa Powder
• 3.5oz (scant ½ cup) Vegetable Oil
• 2 Teaspoons Pure Vanilla Extract
• 1 Large Egg Yolk and 1 Large Egg, at room temp.
• ⅛ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 Tablespoon Cornstarch/ Cornflour
• 75 Grams (scant ⅔ cup) All-Purpose Flour/ Plain Flour
• 2oz (¼ cup) Chocolate (chips, chunks, or bars chopped)
• ½ Recipe of Baileys Swiss Meringue Buttercream

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Instructions

1. In a large pot add the Guinness and let it cook over medium heat for 5-10 minutes, you want the mixture to reduce by 50% so you are left with a concentrated 3oz of Guinness flavor. Preheat the oven to 350F/180C and line a 9-inch square pan with foil so that it overhangs on the sides then grease the foil heavily with non-stick baking spray.
2. Once the Guinness has reduced add the butter and sugar. Let it all cook on low heat until the butter has melted the sugar is completely incorporated. Cooking the sugar helps create that chewy brownie with a crinkly top. Let the mixture cool for 5 minutes then transfer to a bowl.
3. Add the cocoa powder and vegetable oil to the cooled Guinness mixture, making sure to mix until fully combined.
4. Next, add the vanilla, egg, and egg yolk. Whisk to combine. Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
5. Pour into prepared pan and bake 25-27 minutes, or until when you stick a toothpick in no liquid batter comes out just moist crumbs. Let cool completely before frosting. 
6. Use an offset spatula to create nice swirls of the frosting cut into pieces, I like 16 pieces as they are quite sweet. Store the brownies at room temperature unless in a warm environment store in the fridge. 

Equipment

9-inch square pan

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OXO Kitchen Scale

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Small Angled Spatula

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• Author: Elizabeth Waterson
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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This recipe was updated on 3/4/19 - Here is the original recipe: 

• 4oz (1 stick ) Salted Butter
• ½ heaping cup of Choc chips
• ½ cup cocoa powder
• 4oz (½ cup) Guinness Stout ( I simmered about ¾ cup until it reduced so the flavor was more intense)
• 200 Grams (1 cup) Granulated Sugar
• 2 Large Eggs, at room temp.
• 1 tablespoon vanilla
• 110 Grams (1 scant cup) All-Purpose Flour
• 3 oz cream cheese, at room temp.
• 4oz (½ cup) Baileys Irish Cream
• 2 ½ - 3 cups powdered sugar

1. Melt butter and Choc chips together over double broiler once combined whisk in cocoa powder let sit for a few minutes
2. Then whisk in Guinness.
3. Mix in sugar, eggs one at a time and vanilla fold in flour
4. Bake at 350F for 35 minutes in a 9X9 pan greased well. Bake until toothpick comes out clean let cool completely before frosting
5. Beat 3 oz cream cheese for 2 minutes add ¼ cup Baileys and 2-3 cups powdered sugar beat for 3-4 minutes until completely combined and fluffy. Make sure to scrape down sides. Spread on top of brownies.