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Decadent Guinness Dark Chocolate Fudge Brownies with Easy Baileys Frosting

Guinness dark chocolate fudge brownies - featured image
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Rich, fudgy brownies infused with Guinness stout and topped with a silky Baileys Irish Cream frosting, perfect for indulgent occasions and cozy nights.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • ½ cup (120 ml) Guinness stout, room temperature
  • ¾ cup (130 g) dark chocolate chips or chunks
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted (for frosting)
  • 3 tablespoons (45 ml) Baileys Irish Cream (for frosting)
  • 1–2 tablespoons (15–30 ml) heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, and salt. Set aside.
  3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the batter is thick and shiny.
  5. Slowly add the Guinness stout to the wet mixture, stirring gently.
  6. Gradually fold the sifted flour mixture into the wet ingredients using a rubber spatula, just until combined. Avoid overmixing.
  7. Fold in the dark chocolate chips or chunks evenly.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  9. Let the brownies cool in the pan on a wire rack for at least 1 hour before frosting.
  10. To prepare the Baileys frosting, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, beating on low to avoid a sugar cloud.
  11. Add Baileys Irish Cream and vanilla extract, then increase speed to medium-high and whip for 2-3 minutes until fluffy.
  12. Add heavy cream one tablespoon at a time if the frosting is too thick.
  13. Spread the Baileys frosting evenly over the cooled brownies. Optionally, sprinkle with cocoa powder or chocolate shavings.
  14. Use a sharp knife warmed in hot water for clean slices. Serve at room temperature or slightly chilled.

Notes

Do not overbake to maintain fudgy texture; use room temperature eggs and Guinness; fold dry ingredients gently; whip frosting to desired consistency; chill frosting if too soft before slicing; can substitute almond flour for gluten-free version; can use dairy-free alternatives for dairy-free option.

Nutrition

Keywords: Guinness brownies, Baileys frosting, dark chocolate fudge brownies, Irish cream dessert, boozy brownies, St. Patrick's Day dessert

Find it online: https://prismtaste.com/decadent-guinness-dark-chocolate-fudge-brownies-with-easy-baileys-frosting-recipe/