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Decadent Guinness Dark Chocolate Brownies with Irish Cream Frosting

Guinness dark chocolate brownies - featured image
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Rich, indulgent brownies made with Guinness stout and dark chocolate, topped with a smooth Irish cream frosting. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 6 oz dark chocolate, chopped
  • ½ cup unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder (Dutch-processed preferred)
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup Guinness stout
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, sifted
  • 4 tbsp unsalted butter, softened
  • 2–3 tbsp Irish cream liqueur (Baileys or similar)
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium saucepan over low heat, gently melt the chopped dark chocolate and butter together, stirring frequently until smooth and glossy. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together sugar and eggs until pale and slightly fluffy (about 2-3 minutes). Stir in vanilla extract and Guinness stout.
  4. Slowly fold the cooled chocolate-butter mixture into the wet ingredients, being careful not to scramble the eggs. The batter should be thick and silky.
  5. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes until edges are set but center is still slightly soft (toothpick should come out with moist crumbs).
  7. Let the brownies cool completely in the pan on a wire rack for at least 45 minutes before frosting.
  8. To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Slowly add Irish cream liqueur and vanilla extract, beating until smooth and spreadable. Add a pinch of salt to balance sweetness.
  9. Spread the frosting evenly over the cooled brownies. Optionally, sprinkle with chocolate shavings or a dusting of cocoa powder.
  10. If frosting is too runny, chill in fridge for 10 minutes before spreading. If too stiff, add a splash more Irish cream.

Notes

Melt chocolate slowly to avoid seizing. Do not overmix batter to keep brownies fudgy. Cool brownies completely before frosting to prevent melting. For dairy-free, substitute butter with coconut oil and use dairy-free Irish cream alternative. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: Guinness brownies, dark chocolate brownies, Irish cream frosting, fudgy brownies, St. Patrick's Day dessert, chocolate stout brownies

Find it online: https://elaraeats.com/decadent-guinness-dark-chocolate-brownies-recipe-with-irish-cream-frosting-easy/