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Decadent Guinness Chocolate Fudge Brownies with Baileys Glaze

Guinness chocolate fudge brownies - featured image
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Rich and fudgy brownies infused with Guinness stout and topped with a silky Baileys Irish Cream glaze, perfect for St. Patrick’s Day or any indulgent occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 2 cups (400g) sugar, granulated or a mix of granulated and brown
  • 3 large eggs, room temperature
  • 1 cup (125g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, high quality
  • ½ cup (120ml) Guinness stout, room temperature
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup (175g) bittersweet chocolate chips (optional)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 3–4 tbsp (45-60ml) Baileys Irish Cream (for glaze)
  • 1 tbsp (14g) unsalted butter, melted (for glaze)
  • ½ tsp vanilla extract (optional, for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9 inch (23×23 cm) square baking pan or line it with parchment paper, leaving some overhang.
  2. Melt the butter gently in a microwave or on the stovetop and set aside to cool slightly.
  3. In a large bowl, combine the sugar and melted butter. Mix until smooth and glossy, about 1-2 minutes.
  4. Add the eggs one at a time, whisking well after each addition until thick and creamy. Stir in the vanilla extract.
  5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  6. Slowly fold the dry ingredients into the wet mixture until just combined; some streaks of flour are okay. Do not overmix.
  7. Pour in the Guinness stout and fold it in carefully. The batter will loosen slightly.
  8. Fold in the chocolate chips if using.
  9. Pour the batter into the prepared pan and smooth the top with a spatula.
  10. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before glazing.
  12. For the Baileys glaze: whisk powdered sugar, Baileys, melted butter, and vanilla extract in a small bowl until smooth. Adjust Baileys to achieve a pourable but thick consistency.
  13. Drizzle the glaze evenly over the cooled brownies and let it set for at least 20 minutes.
  14. Slice into squares using a sharp knife, wiping between cuts for clean edges.

Notes

Do not overmix the batter to avoid tough brownies. Use room temperature eggs for better texture. Cool brownies completely before glazing to prevent glaze from melting. Adjust Baileys in glaze for desired consistency. Check brownies at 30 minutes to avoid overbaking; toothpick should come out with moist crumbs. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan, use dairy-free butter and coconut cream in glaze.

Nutrition

Keywords: Guinness brownies, chocolate fudge brownies, Baileys glaze, St. Patrick’s Day dessert, Irish dessert, fudgy brownies, chocolate dessert

Find it online: https://breezybake.com/decadent-guinness-chocolate-fudge-brownies-with-baileys-glaze-recipe-easy-and-perfect-for-st-patricks-day/