You don’t need to be Irish to enjoy these Chocolate Stout Irish Cream Brownies with Whiskey Caramel.
Chocolate Stout Irish Cream Brownies with Whiskey Caramel
You don't need to be Irish to enjoy these Chocolate Stout Irish Cream Brownies with Whiskey Caramel. There's booze in every layer! Chocolate stout beer brings a richness to the cake layer. Whiskey gives a little kick to the gooey caramel layer, and Irish cream liqueur makes for a creamy frosting.
For the Brownies
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 6 tablespoons butter softened
- 2 eggs
- 2 egg yolks
- 1 cup brown sugar packed
- 1 cup stout beer
For the Whiskey Caramel
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- pinch salt
- 1 tablespoon whiskey
For the Irish Cream Frosting
- 3/4 cup butter softened
- 1/3 cup Irish cream liqueur
- 3 cups powdered sugar
For the Chocolate Ganache Topping
- 1 cup chocolate chips divided
- 1 tablespoon vegetable shortening
To make the brownies
Preheat oven to 350 degrees. Grease a 9X9 pan and line with parchment paper so the paper hangs over the edges. Set aside.
In a medium bowl combine flour, cocoa powder and salt. Set aside.
In a small saucepan, combine chocolate chips and butter. Heat over medium-low heat. Stirring occasionally until smooth. Cool for 5 minutes.
In the bowl of a stand mixer, beat eggs, egg yolks and brown sugar until light and fluffy, about 4 minutes. Alternate adding flour mixture and stout beer in 3 additions, beginning and ending with flour mixture.
Pour batter into prepared pan and bake for 40-50 minutes until a toothpick inserted comes out clean. Cool completely
To make the whiskey caramel
Simmer water and sugar in a large saucepan (do not stir!) for about 15 minutes until mixture begins to turn golden brown.
Remove from heat and stir in heavy cream. Careful, mixture will bubble up. Stir in pinch of salt and whiskey and set aside to cool for 30 minutes.
To make Irish cream frosting
In the bowl of a stand mixer, beat butter until light and fluffy. Add in Irish cream liqueur and mix thoroughly.
Add powdered sugar, a little bit at a time, until mixture is creamy.
To make the chocolate ganache topping
In a microwave safe container, combine 3/4 cup chocolate chips and vegetable shortening. Heat at 20 second intervals, stirring after each interval, until mixture is smooth. Stir in remaining 1/4 cup of chocolate chips and stirring until fully melted and smooth.
To assemble the brownies
Pour caramel topping over cooled brownies. Refrigerate for 30 minutes. Top with Irish cream frosting. Refrigerate for 30 minutes. Top with chocolate ganache and refrigerate until set.