Stout Brownies with Baileys® Chocolate Ganache
Ingredients
- 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
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Instructions
- 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.
Source
Original recipe: View Original