Dare we say it is never too hot in the kitchen to avoid making brownies? Check out these stout beer brownies with a seriously decedent Irish cream ganache.
Let me tell you, I was expecting these brownies to be good, but they are serious business. The dense brownie batter will remind you of a flourless chocolate cake. The glossy ganache is made with IRISH CREAM, so yes, it tastes like whiskey, cream and chocolate. It’s fabulous. 
Bake them now, bake them all year long, but be sure to Pin this recipe so you can make them special for St. Patrick’s Day.
Get the recipe for the ganache here.
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Stout Beer Brownies with Ganache
- Yield: 16 brownies 1x
Description
Dare we say it is never too hot in the kitchen to avoid making brownies? Check out these stout beer brownies with a seriously decedent Irish cream ganache.
Ingredients
Brownies:
- 6 oz stout beer
- 8 oz good bittersweet chocolate
- 1 stick (8 tbsp) unsalted butter, softened
- 1 1/2 cups sugar
- 5 eggs, lightly beaten
- 1/2 cup plus 1 tbsp all-purpose flour
- 3/4 cup cocoa powder
Irish Cream Ganache:
- 6 oz (170 g) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup (120 mL) heavy cream
- 3 tablespoons Irish cream liqueur
- 1 tablespoon unsalted butter, at room temperature
Instructions
- Grease a 9×9-inch baking dish, then line with parchment paper. Grease the inside of the parchment as well. Preheat oven to 350°F.
- In a small saucepan, bring the beer to a boil and reduce by about 2/3. Allow to cool while you continue.
- Cream the butter and sugar in the bowl of a stand mixer or with a hand mixer. Beat in the eggs one at a time, then add the reduced beer.
- Stir in the flour and cocoa by hand until just blended. Transfer to the baking dish and bake for about 30 minutes, or until a tester inserted halfway into the center comes out clean. Allow to cool completely.
- Make the ganache: heat the heavy cream in a small saucepan over medium heat until just steaming (do not boil). Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir from the center outward until smooth. Stir in the Irish cream liqueur and butter until fully incorporated. Let cool until spreadable, about 10–15 minutes.
- Spread the ganache over the cooled brownies. Allow 15–20 minutes to set completely before cutting.
Notes
Reduce the beer down to a few tablespoons — this concentrates the flavor. The ganache will be glossy and spreadable at room temperature; if it firms up too much, warm briefly over a double boiler.
- Category: Baking, Brownies, Chocolate
Frequently Asked Questions
Can I use a different type of beer for these brownies?
While stout beer adds rich flavor, you can experiment with other dark beers like porter. Keep in mind that the taste profile will change slightly.
What if I don’t have Irish cream for the ganache?
You can substitute with a different cream liqueur or make a homemade ganache using heavy cream and a splash of whiskey for a similar flavor.
How can I ensure my brownies have a dense texture like a flourless chocolate cake?
Be sure to closely follow the measurements and mixing instructions, and avoid overmixing once you add the flour to maintain that dense consistency.
Sooooo, when do you use the 8 oz of bittersweet chocolate?