Description
Irish Cream & Guinness Brookies are a decadent St. Patrick’s Day treat combining rich, fudgy Guinness brownies layered with luscious Irish cream-infused cookie dough studded with chocolate chips and green M&Ms. This dessert perfectly blends the deep flavors of cocoa and stout with the creamy, boozy sweetness of Irish cream, resulting in an indulgent and festive brookie that’s sure to delight any crowd.
Ingredients
Scale
Brownie Batter
- 1 cup Butter (room temperature) (Consider using dairy-free butter if needed)
- 1 cup Guinness (Substitute with non-alcoholic stout for a family-friendly option)
- 1 cup Sugar (Avoid substitutions for the best results)
- 3/4 cup Cocoa Powder (Opt for Dutch process cocoa for deeper flavor)
- 1 cup Flour (Can be substituted with gluten-free flour for a gluten-free version)
- 1 teaspoon Baking Powder (Do not substitute with baking soda)
- 1/2 teaspoon Salt (Kosher salt preferred)
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
Cookie Dough
- 1/2 cup Butter (melted) (Replace with vegan butter for a dairy-free treat)
- 1/2 cup Granulated Sugar (Light brown sugar can lend added moisture)
- 1/2 cup Brown Sugar (Use light or dark brown sugar interchangeably)
- 1 whole Egg
- 1 egg yolk
- 1 teaspoon Vanilla Extract (Almond extract optional)
- 1/2 cup Irish Cream Liqueur (Non-alcoholic alternatives available)
- 1 cup Flour
- 1/2 teaspoon Kosher Salt (Use regular salt if unavailable)
- 1 teaspoon Baking Powder
- 1 cup Chocolate Chips (White chocolate can be used)
- 1/2 cup Green M&Ms (Substitute with any colorful candy)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to ensure it reaches the appropriate temperature for even baking and to develop rich flavors in your brookies.
- Mix the cookie dough ingredients: In a bowl, whisk together the flour, kosher salt, and baking powder. In a separate bowl, beat the melted butter with granulated and brown sugars until smooth. Add the egg, egg yolk, vanilla extract, and Irish cream liqueur and mix well. Incorporate the dry ingredients until just combined, then fold in the chocolate chips and green M&Ms. Chill the dough in the refrigerator to firm up.
- Prepare the brownie batter: In a large bowl, cream together the room temperature butter, Guinness stout, and sugar until light and fluffy. Beat in the eggs and vanilla extract until fully combined.
- Combine dry ingredients for the brownie: In another bowl, whisk the cocoa powder, flour, baking powder, and salt. Gradually add this dry mix into the wet Guinness mixture, mixing until just blended into a smooth batter.
- Layer the brookies: Grease a 9×13-inch baking dish and spread the brownie batter evenly on the bottom. Take the chilled cookie dough and dollop it over the brownie layer, then gently spread to cover evenly with a spatula.
- Bake: Place the dish in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick—it should come out mostly clean with a few moist crumbs attached.
- Cool and serve: Allow the brookies to cool before slicing into 16 squares. Serve warm to enjoy the perfect balance of gooey brownie and soft cookie dough textures infused with Irish cream and stout flavors.
Notes
- For a dairy-free version, substitute butter with vegan or dairy-free butter and use non-dairy chocolate chips.
- To make it family-friendly, replace Guinness with a non-alcoholic stout and Irish cream with a non-alcoholic Irish cream alternative.
- Using Dutch process cocoa powder enhances the richness and depth of the brownie flavor.
- Chilling the cookie dough is essential to prevent it from melting into the brownie batter during baking.
- Feel free to swap green M&Ms for any colorful candy to suit your preference or occasion.
- Store leftover brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
