Stout Brownies with Baileys® Chocolate Ganache
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.
- Serves: 24 persons
- 1cup bread flour
- ¾cup unsweetened cocoa powder
- ¼teaspoon salt
- ¾cup white chocolate chips
- 8ounces bittersweet chocolate, chopped
- 6tablespoons unsalted butter, at room temperature
- 4large eggs, at room temperature
- 1cup superfine sugar
- 1¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
- 1cup semi-sweet chocolate chips
- 1½ cups Irish cream liqueur
- 12ounces dark chocolate chips
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
Step 2Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
Step 3Fill 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.
Step 4Beat 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.
Step 5Pour batter into the prepared pan.
Step 6Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
Step 7Allow brownies to cool for 1 hour at room temperature.
Step 8Pour 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.
Step 9Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.