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.


Recipe Summary

30 mins
45 mins
2 hrs 10 mins
3 hrs 25 mins
24 brownies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.

  • Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.

  • Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.

  • Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.

  • Pour batter into the prepared pan.

  • Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.

  • Allow brownies to cool for 1 hour at room temperature.

  • Pour Irish cream liqueur into a small saucepan and heat until simmering, 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, about 10 minutes.

  • Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

Nutrition Facts

341 calories; protein 4.5g; carbohydrates 43.5g; fat 15g; cholesterol 40.2mg; sodium 48.3mg. Full Nutrition