Baileys Chocolate Ganache Stout Brownies

Follow our step-by-step guide on how to make Baileys Chocolate Ganache Stout Brownies.

1. Step 1

   Preheat your oven to 375°F (190°C) and line a 9x13-inch baking pan with nonstick aluminum foil.

2. Step 2

   In a medium bowl, whisk together the bread flour, cocoa powder, and salt until well combined. Set aside.

3. Step 3

   Fill the bottom of a double boiler halfway with water and bring it to a simmer. Reduce the heat to the lowest setting. In the top of the double boiler, combine the white chocolate chips, chopped bittersweet chocolate, and unsalted butter. Stir constantly until melted and smooth, about 5 minutes. Remove from heat.

4. Step 4

   In a large mixing bowl, beat the eggs and superfine sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes. Gradually add the melted chocolate mixture, mixing until fully combined. Then, add the flour mixture and mix until just combined. Finally, whisk in the Irish stout beer to create a thin batter. Gently fold in the semi-sweet chocolate chips, allowing some to sink into the batter.

5. Step 5

   Pour the brownie batter into the prepared baking pan and spread it evenly.

6. Step 6

   Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out almost clean. Allow the brownies to cool in the pan for 1 hour at room temperature.

7. Step 7

   While the brownies are cooling, prepare the Baileys® chocolate ganache. In a small saucepan, heat the Irish cream liqueur over medium heat until it simmers, about 3 minutes. Do not let it boil. Place the dark chocolate chips in a bowl and pour the hot Irish cream over them. Stir until the chocolate is completely melted and the ganache is smooth. Let it cool and thicken for about 10 minutes.

8. Step 8

   Once the brownies are cooled, pour the ganache over the top and spread it evenly. Refrigerate the brownies until the ganache is set, at least 1 hour before serving.