Stout Brownies With Baileys Chocolate Ganache Recipes

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STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE



Stout Brownies with Baileys® Chocolate Ganache image

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.

Provided by wdtrap

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h25m

Yield 24

Number Of Ingredients 12

1 cup bread flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup white chocolate chips
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup superfine sugar
1 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
1 cup semi-sweet chocolate chips
1 ½ cups Irish cream liqueur
12 ounces dark chocolate chips

Steps:

  • 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 : Calories 341.3 calories, Carbohydrate 43.5 g, Cholesterol 40.2 mg, Fat 15 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 48.3 mg, Sugar 26.3 g

STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE



Stout Brownies with Baileys® Chocolate Ganache image

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.

Provided by wdtrap

Categories     Irish Recipes

Time 3h25m

Yield 24

Number Of Ingredients 12

1 cup bread flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup white chocolate chips
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup superfine sugar
1 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
1 cup semi-sweet chocolate chips
1 ½ cups Irish cream liqueur
12 ounces dark chocolate chips

Steps:

  • 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 : Calories 341.3 calories, Carbohydrate 43.5 g, Cholesterol 40.2 mg, Fat 15 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 48.3 mg, Sugar 26.3 g

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