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Guinness Brownies with Irish Cream Frosting

A sweet ending to your St. Patrick’s Day celebration to help you Eat, Drink and Be Irish! ☘️
Prep Time20 minutes
Cook Time40 minutes
Cooling time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American, Irish
Keyword: dark chocolate brownies, Ghirardelli Brownie Mix, Guinness Stout, Irish Buttercream Frosting
Servings: 16 brownies

Equipment

  • mixer

Ingredients

Guinness Brownies

  • 20 oz. box Ghirardelli Dark Chocolate Brownie Mix
  • 1/4 cup Guinness Stout room temperature
  • 1 large egg room temperature
  • 1/2 cup KerryGold unsalted butter melted (1 stick)

Irish Cream Buttercream Frosting

  • 1/2 cup KerryGold unsalted butter softened (1 stick)
  • 2 cups confectioners’ sugar sifted so lump free plus more for added sweetness if desired
  • 2 tablespoons Bailey’s Irish Cream or Homemade Irish Cream
  • 2 - 4 tablespoons milk or Guinness Stout to reach desired consistency
  • 1/4 teaspoon salt

Instructions

To make brownies:

  • Preheat oven as directed (325 F for Ghirardelli Dark Chocolate Brownie Mix) brownie mix box.
  • Line an 8 x 8 or 9 x 9 pan, sprayed with nonstick spray and lined with parchment paper with edges of paper hanging over edges of pan.
  • Place Guinness, melted butter and egg in medium bowl. Stir until fully mixed. Add brownie mix and stir until well blended. Spread in prepared pan.
  • Bake for 40 – 45 minutes until brownies are set in middle and edges have begun to pull away from sides of pan. Cool completely in pan before frosting.

To make frosting:

  • Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
  • Gradually beat in 2 cups confectioners' sugar until fully incorporated. Add salt and 2 tablespoons Irish Cream. Beat an additional 2 minutes. Taste; if not sweet enough add up to 1 more cup of sifted confectioners’ sugar, 1/2 cup at a time.
  • Add milk or Guinness a tablespoon at a time, beating until reaching desired consistency.
  • Frost brownies immediately or store buttercream in an airtight container at room temperature for up to three days. After frosting, chill briefly to allow frosting to set for easier cutting. When ready to cut, lift brownies from pan using parchment paper edges. Wipe knife after each cut for cleaner cuts. Cut into 16 squares or 32 triangles for more servings.

Notes

  • Different brownie mixes call for different amounts of oil and/or water. Use the quantity called for on your specific box mix substituting room temperature stout for water and melted Kerrygold butter for oil.
  • Ghirardelli brownies are thick and moist so a toothpick method for determining doneness is not an accurate indication. Make sure your oven temperature is correct and bake according to the time listed on the package. They may appear slightly under baked just out of the oven, but will continue to cook as they cool.
  • Ovens can vary by 50 degrees higher or lower than the desired temperature. Use an inexpensive oven thermometer to get the most accurate reading.
  • KerryGold is an Irish (European-style) butter which has a richer taste as a result of a higher butterfat content and less water than an American butter.
  • Store brownies in an airtight container. Keep at room temperature for about three days, or freeze for up to three months.