Stout Brownies with Baileys® Chocolate Ganache

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Description

Ultramoist and rich brownies are infused with stout beer and topped with creamy a Baileys Irish Cream® dark chocolate ganache. Perfect for St. Patrick’s Day parties.

Ingredients

  • 1 cup bread flour
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¾ 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 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
  • 1 cup semi-sweet chocolate chips
  • 1 ½ cups Irish cream liqueur
  • 12 ounces dark chocolate chips

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 9×13-inch baking pan with nonstick aluminum foil.
  2. Whisk flour
  3. cocoa powder
  4. and salt together in a medium-sized bowl until evenly combined. Set aside.
  5. Fill the bottom of a double boiler halfway with water and bring to a simmer
  6. about 5 minutes; reduce heat to lowest setting. Add white chocolate chips
  7. bittersweet chocolate
  8. and butter to the top of the double boiler and heat
  9. stirring constantly
  10. until melted
  11. about 5 minutes. Remove from heat.
  12. Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy
  13. about 3 minutes. Add melted chocolate mixture
  14. beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top
  15. allowing some to sink in.
  16. Pour batter into the prepared pan.
  17. Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean
  18. 30 to 40 minutes.
  19. Allow brownies to cool for 1 hour at room temperature.
  20. Pour Irish cream liqueur into a small saucepan and heat until simmering
  21. about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken
  22. about 10 minutes.
  23. Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set
  24. at least 1 hour.

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 3 hrs 25 mins

Servings: 24

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