Guinness Chocolate Brownies with Baileys Frosting Recipe

If you’re looking for a show-stopping dessert that’s rich, chewy, and packed with deep chocolate flavor, you’ve got to try this Guinness Chocolate Brownies with Baileys Frosting Recipe. I absolutely love how the Guinness stout adds a subtle malty bitterness that perfectly complements the sweetness of the brownie, and the Baileys frosting? Pure dreamy indulgence. Whether you’re baking for a special occasion or just craving a luxe treat, these brownies will seriously impress everyone who tries them.

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Ingredients You’ll Need

The magic of this Guinness Chocolate Brownies with Baileys Frosting Recipe lies in the quality and balance of its ingredients. I always recommend using good-quality cocoa powder and the freshest eggs you can find to get the best results. Also, reducing the Guinness makes all the difference — it concentrates the flavor beautifully.

• Guinness: Use the real thing for that authentic stout flavor; reducing it makes it super rich without adding too much liquid.
• Unsalted Butter: Unsalted butter gives you control over the salt content and blends beautifully into the mix.
• Granulated Sugar: Cooking the sugar with Guinness and butter helps create that crave-worthy chewy texture.
• Dutch-process Cocoa Powder: This gives the brownies a smooth, deep chocolate flavor—preferably unsweetened.
• Vegetable Oil: Adds moisture and tenderness without overpowering the other flavors.
• Pure Vanilla Extract: A lovely finish that enhances the chocolate and Baileys.
• Large Egg and Egg Yolk: These bind everything together and contribute to that fudge-like bite I adore.
• Baking Soda: Just a hint to help with the brownies’ rise and texture.
• Salt: Balances the sweetness and heightens the chocolate flavor.
• Cornstarch: Keeps the brownies tender and soft, a small touch with great results.
• All-Purpose Flour: The base that gives the brownies structure; don’t overmix it.
• Chocolate (chips, chunks, or chopped bars): I love using high-quality chunks for melt-in-your-mouth pockets of chocolate throughout.
• Baileys Swiss Meringue Buttercream: Creamy, boozy frosting that takes these brownies to next-level deliciousness.

Variations

I love how versatile this Guinness Chocolate Brownies with Baileys Frosting Recipe can be — you can easily swap things based on your mood or dietary needs. Over the years, I’ve tried a few tweaks that still nail that fudgy, flavorful spot I’m after.

• Nutty Upgrade: Add toasted walnuts or pecans for crunch — my family goes crazy for the contrast.
• Gluten-Free Version: Substitute the flour with a 1:1 gluten-free baking blend; just watch the baking time as it may vary slightly.
• Extra Boozy Frosting: For a grown-up twist, increase the Baileys in the frosting slightly, but don’t go overboard or it might get too soft.
• Dairy-Free Twist: Use vegan butter and a dairy-free Irish cream alternative — I’ve tested this for friends and it still tastes indulgent!

How to Make Guinness Chocolate Brownies with Baileys Frosting Recipe

Step 1: Reduce the Guinness for Intense Flavor

Start by pouring your Guinness into a large pot and heating it over medium heat. Let it simmer gently for about 5 to 10 minutes until it’s reduced by half—this concentrates that beautiful stout flavor without adding too much liquid to your batter. I find that whisking a bit as it reduces helps prevent burning.

Step 2: Mix Butter and Sugar into the Guinness Reduction

Once the Guinness has reduced, lower the heat and add the butter and sugar. Stir everything together until the butter melts and the sugar dissolves fully. This step is crucial because cooking the sugar with the Guinness and butter is what gives you that signature chewy brownie texture with a crinkly top—the combination of science and deliciousness I never skip.

Step 3: Blend in Cocoa, Oil, and Eggs

Remove the mixture from heat and let it cool for about 5 minutes so you don’t scramble your eggs. Then, whisk in the cocoa powder and vegetable oil until smooth. Add the vanilla, whole egg, and egg yolk, whisking to fully incorporate. This ensures rich flavor with the perfect fudgy bite.

Step 4: Add Dry Ingredients and Chocolate Chunks with Care

Mix in the baking soda, salt, and cornstarch, then gently fold in the flour with a spatula until just combined. Just as the last flour streak disappears, stir in your chocolate chunks or chips. Overmixing here will make the brownies tough, so patience is key — I always remind myself of this and it pays off.

Step 5: Bake and Cool Before Frosting

Pour the batter into a foil-lined, well-greased 9-inch square pan. Bake at 350°F (180°C) for 25-27 minutes or until a toothpick inserted comes out with just moist crumbs—no wet batter! Let the brownies cool completely before frosting; this helps the buttery Baileys frosting to glide on smoothly without melting.

Step 6: Frost and Serve

I like to use an offset spatula to spread swirls of the Baileys Swiss Meringue Buttercream on top—it looks gorgeous and tastes unbelievable. Cut into 16 smaller pieces to enjoy just the right amount of sweetness in every bite. These brownies store well at room temperature, but if it’s warm in your kitchen, pop them in the fridge to keep that frosting perfect.

How to Serve Guinness Chocolate Brownies with Baileys Frosting Recipe

Garnishes

I love sprinkling a few chocolate shavings or cocoa nibs on top of the frosting to add texture and a little visual wow. Fresh mint leaves also make a nice touch if you want to brighten up the plate — plus it adds a subtle herbal aroma that pairs nicely with the stout’s maltiness.

Side Dishes

These brownies are decadent enough to stand alone, but a scoop of vanilla bean ice cream or a dollop of whipped cream alongside really elevates the experience. For an extra indulgent treat, I sometimes serve them with a warm espresso or a glass of cold Irish cream liqueur, which my guests always appreciate.

Creative Ways to Present

For parties, I’ve served these brownies on a rustic wooden board with some edible gold leaf for a fancy flair. You can also cut them into bite-sized squares and serve with mini spoons as a boozy dessert bite. Another fun idea: drizzle a little melted dark chocolate or caramel on top after frosting for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I store leftover brownies in an airtight container at room temperature if my kitchen isn’t too warm. They stay moist and delicious for about 3-4 days this way. If it’s summertime or you want to keep them longer, refrigeration is best—just be sure to bring them back to room temp before serving for the frosting to soften up.

Freezing

These brownies freeze beautifully! I like to cut them into squares, flash freeze on a baking sheet, then transfer to a freezer bag. When you want to enjoy, just thaw at room temperature for a few hours. The frosting holds up surprisingly well, and the texture remains moist and fudgy.

Reheating

If you want your brownies warm, pop a piece in the microwave for about 10-15 seconds. I find this melts the frosting a little, which makes it extra gooey and delightful. Just don’t overheat them or the frosting might separate.

FAQs

Final Thoughts

This Guinness Chocolate Brownies with Baileys Frosting Recipe holds a special place in my heart because it combines simplicity with decadence. The moment I took my first bite, I knew I’d found a go-to dessert for parties, holidays, or when I just want to feel like I’m treating myself. I hope when you make these, you’ll enjoy the warm, boozy chocolate notes just as much as I do — and maybe even make some memories sharing them with your loved ones.

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