If you’re looking for a brownie that’s rich, fudgy, and has a little something extra that makes it unforgettable, you’ve landed in the right place. I absolutely love this Guinness Chocolate Brownies with Baileys Frosting Recipe because it balances the deep, malty flavors of Guinness with creamy, boozy Baileys frosting that’s just divine. Trust me, once you try these brownies, they’ll be your go-to for every celebration or just because you deserve a sweet treat that feels a bit special.

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Why You’ll Love This Recipe

Deep, Complex Flavor: The Guinness adds a rich maltiness that makes these brownies stand out from the usual.
Perfectly Fudgy Texture: The reduction of Guinness and cooking sugar together creates that ideal chewy, crinkly top you crave.
Decadent Baileys Frosting: The Baileys-infused Swiss meringue buttercream adds a smooth, boozy creaminess that’s truly irresistible.
Simple To Follow: This recipe uses straightforward ingredients and techniques that anyone can master in their kitchen.

The image shows a close-up of two dark brown chocolate brownie squares stacked on a white marbled surface. Each brownie has a thick, smooth, and creamy light beige frosting layer on top that contrasts with the rich and moist texture of the dark chocolate brownie underneath. The top brownie is leaning against the bottom one, and crumbs are scattered lightly around them. The lighting is soft, highlighting the texture of both the brownie and the frosting. Photo taken with an iphone --ar 2:3 --v 7 - Guinness Chocolate Brownies with Baileys Frosting, Guinness Brownies recipe, Baileys frosting, fudgy Guinness brownies, chocolate dessert with Baileys

Ingredients You’ll Need

The ingredients in this Guinness Chocolate Brownies with Baileys Frosting Recipe come together beautifully, each adding a distinct layer of flavor or texture. Make sure to get good-quality cocoa powder and fresh eggs; these small things make a big difference! Also, I recommend using Dutch-process cocoa for that deep chocolate intensity.

Flat lay of a small white ceramic bowl with dark rich reduced Guinness stout, a few chunks of unsalted butter, a small mound of granulated sugar, a small white bowl filled with fine Dutch-process cocoa powder, a small white bowl with golden vegetable oil, a glass vial of pure vanilla extract replaced by a small white bowl of amber liquid resembling vanilla, one large whole brown egg, one large whole egg yolk in a small white bowl, a pinch of baking soda powder in a small white bowl, a pinch of salt in a small white bowl, one tablespoon of white cornstarch in a small white bowl, a small pile of all-purpose flour, a few dark chocolate chunks, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Guinness Chocolate Brownies with Baileys Frosting, Guinness Brownies recipe, Baileys frosting, fudgy Guinness brownies, chocolate dessert with Baileys

Guinness: Reducing it intensifies the flavor without watering down the batter.
Unsalted Butter: Using unsalted helps control the saltiness, which balances the sweetness perfectly.
Granulated Sugar: Cooking the sugar with butter makes that signature crinkly brownie crust.
Dutch-process Cocoa Powder: For rich, smooth chocolate flavor.
Vegetable Oil: Keeps the brownies moist and fudgy.
Pure Vanilla Extract: Adds warmth and depth of flavor.
Egg and Egg Yolk: Provide structure while keeping the texture tender.
Baking Soda: Helps the brownies rise just enough without being cakey.
Salt: Enhances all the other flavors.
Cornstarch/Cornflour: Gives that slightly soft, tender crumb.
All-Purpose Flour/Plain Flour: Just enough to hold everything together.
Chocolate (chips, chunks or chopped bars): Adds pockets of melty chocolate goodness.
Baileys Swiss Meringue Buttercream: The frosting is where the magic happens, balancing sweetness with a boozy creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Guinness Chocolate Brownies with Baileys Frosting Recipe is how adaptable it is. I’ve played around with different chocolates and frosting tweaks — feel free to make it your own!

Darker Chocolates: I’ve swapped in 70% dark chocolate chunks for a less sweet, more intense bite, which pairs beautifully with the stout.
Nutty Addition: My family goes crazy when I stir in toasted pecans or walnuts for a bit of crunch.
Frosting Swap: If you’re not into Baileys, try a classic cream cheese frosting or a simple chocolate ganache.
Gluten-Free: Use gluten-free all-purpose flour to make it accessible for folks avoiding gluten — just check your cornstarch is GF.

How to Make Guinness Chocolate Brownies with Baileys Frosting Recipe

Step 1: Reduce the Guinness for a Concentrated Flavor

Start by pouring the Guinness into a large pot and cooking it over medium heat until the volume is reduced by half—this usually takes about 5 to 10 minutes. This step is a game-changer because it concentrates that signature stout flavor without adding too much liquid. I discovered this trick after my first attempt was too runny. Trust me, this makes all the difference.

Step 2: Melt Butter and Sugar into the Guinness Reduction

With the Guinness reduced, lower the heat and melt in the unsalted butter and granulated sugar. Let it cook on low, stirring frequently until everything is fully combined and shiny. This step is crucial for developing the chewy, crackly top — don’t rush it! After this, remove from heat and let it cool for about 5 minutes before moving on.

Step 3: Mix in the Cocoa, Oil, and Flavors

Next, stir in the Dutch-process cocoa powder and vegetable oil until the mixture is smooth and well combined. Then add vanilla extract, the egg, and egg yolk. Whisk until everything is glossy and homogeneous. These ingredients all come together to create those fudgy, rich brownies you’ll fall for.

Step 4: Add Dry Ingredients and Chocolate Chunks

Now it’s time for the dry mix: baking soda, salt, and cornstarch. Give that a quick mix in, then gently fold in the all-purpose flour using a spatula. Be careful not to overmix here; gently folding ensures you keep the brownies tender without developing too much gluten. Just before the flour disappears, fold in your chocolate chunks or chips for those bursts of melted chocolate in every bite.

Step 5: Bake and Cool

Pour the batter into a foil-lined 9-inch square pan that’s greased with non-stick spray—you want the foil to overhang so you can lift the brownies out easily later. Bake in a preheated 350°F (180°C) oven for 25 to 27 minutes. Use the toothpick test: if it comes out with moist crumbs but no wet batter, you’re golden. Let the brownies cool completely before frosting; patience here really pays off.

Step 6: Frost with Baileys Swiss Meringue Buttercream

This frosting takes these brownies to another level. Using an offset spatula, spread or swirl the Baileys Swiss meringue buttercream over the cooled brownies. It’s smooth, boozy, and just sweet enough to complement the bittersweet brownie base. Slice into about 16 pieces for a perfect portion size that’s rich but not overwhelming.

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Pro Tips for Making Guinness Chocolate Brownies with Baileys Frosting Recipe

Slow and Low for Reduction: Don’t rush reducing the Guinness; a gentle simmer prevents bitterness and keeps the flavor smooth.
Cool Before Adding Eggs: Adding eggs to a hot mixture can scramble them—let the batter cool a bit for a silky texture.
Fold Flour Gently: Overmixing makes brownies cakey instead of fudgy; gentle folding is your friend.
Test Doneness Early: Ovens vary, so start checking a few minutes before time’s up to avoid drying out the brownies.

How to Serve Guinness Chocolate Brownies with Baileys Frosting Recipe

Two square pieces of dark brown chocolate brownie are stacked on top of each other against a soft, light gray background. Each brownie has two layers: the bottom layer is thick and fudgy with a rough, crumbly texture, while the top layer is a smooth, creamy, light beige frosting spread unevenly with some peaks and swirls. Small crumbs are visible on the surface, adding a natural look. The brownies sit on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Guinness Chocolate Brownies with Baileys Frosting, Guinness Brownies recipe, Baileys frosting, fudgy Guinness brownies, chocolate dessert with Baileys

Garnishes

I love adding a few chocolate shavings or a light dusting of cocoa powder on top of the Baileys frosting for a little extra flair. Sometimes I sprinkle crushed toasted hazelnuts for crunch and a rustic look that makes these brownies party-ready.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or some lightly whipped cream. On occasion, I serve with fresh raspberries—the tartness helps cut through the richness and adds a fresh note.

Creative Ways to Present

For special occasions, I arrange the brownies on a beautiful slate tray with fresh mint leaves and edible gold dust. It’s such an impressive presentation that always gets compliments! You could even serve these brownies warm with a drizzle of caramel sauce for an irresistible experience.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover brownies in an airtight container at room temperature if the weather is cool. They stay fresh for about 3 days like this. In warmer climates, I pop them in the fridge but let them come to room temp before eating—this really revives the fudgy texture.

Freezing

If you want to freeze them, I recommend freezing unfrosted brownies wrapped tightly in plastic wrap and then foil. The frosting is best made fresh, but you can freeze frosted brownies in a single layer inside an airtight container for up to a month. Just thaw overnight in the fridge.

Reheating

To warm leftovers, I gently microwave a piece for 10–15 seconds to bring out that melty chocolate inside. If refrigerated, letting them sit at room temperature a few minutes before serving helps the frosting soften and flavors bloom.

FAQs

Can I use a different stout instead of Guinness?

Absolutely! While Guinness is classic for this recipe, other stouts will also work well. Just make sure the stout you pick is not too bitter or heavily hopped to keep that balanced flavor in your brownies.
Do I have to use Baileys in the frosting?

Not at all! The Baileys adds a lovely creamy boozy note, but you can substitute with any Irish cream liqueur or even omit the alcohol for a classic Swiss meringue buttercream.
How fudgy are these brownies?

These brownies are wonderfully fudgy, thanks to the reduced Guinness and oil. They have a soft crumb with a chewy, crinkly top that’s just the right balance between gooey and cakey.
Can I make these brownies vegan?

This recipe relies on eggs and butter, making it not naturally vegan. However, you could experiment using vegan substitutes for eggs and plant-based butter, but I haven’t tested this myself so results may vary.

Final Thoughts

This Guinness Chocolate Brownies with Baileys Frosting Recipe is truly one of my favorites to pull out when I want to impress friends or treat my family to something a little indulgent. The warm, malty depth of the Guinness paired with the silky Baileys frosting creates a dessert that feels decadent but approachable. Once you make them, I bet you’ll find yourself reaching for this recipe again and again — just like I do!