Description
Irish Cream & Guinness Brookies combine the rich, fudgy depth of Guinness-infused brownies with the sweet, chewy texture of Irish cream-spiked cookie dough, creating a decadent treat perfect for St. Patrick’s Day or any festive occasion.
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 is preferred for its texture.)
- 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 can provide a unique twist.)
- 1/2 cup Irish Cream Liqueur (For a non-alcoholic option, seek out non-alcoholic Irish cream alternatives.)
- 1 cup Flour (The right kind keeps the cookie dough well-formed.)
- 1/2 teaspoon Kosher Salt (You can use regular salt in a pinch.)
- 1 teaspoon Baking Powder (Avoid direct substitutes.)
- 1 cup Chocolate Chips (White chocolate can also be a tasty substitute.)
- 1/2 cup Green M&Ms (Feel free to use any colorful candy for a personal touch.)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (162°C) to ensure even baking and develop rich flavors in your brookies.
- Mix the Cookie Dough Ingredients: In one bowl, combine flour, kosher salt, and baking powder. In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg, egg yolk, vanilla extract, and Irish cream liqueur. Gradually add the flour mixture until just combined. Gently fold in the chocolate chips and green M&Ms. Refrigerate the dough to chill while preparing the brownie batter.
- Prepare the Brownie Batter: In a large bowl, cream together room-temperature butter, Guinness stout, and sugar until the mixture is light and fluffy. Beat in the vanilla extract and eggs until fully combined.
- Combine Dry Ingredients for Brownies: In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, blending until fully incorporated.
- Assemble the Brookies: Grease a 9×13-inch baking dish and spread the brownie batter evenly across the bottom. Carefully spoon and dollop the chilled cookie dough on top, then use a spatula to spread it evenly over the brownie layer.
- Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes. Bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool and Serve: Allow the brookies to cool slightly. Slice into squares and serve warm to enjoy the delightful combination of fudgy brownies and soft, gooey cookie dough.
Notes
- For a family-friendly version, substitute Guinness with a non-alcoholic stout and Irish cream liqueur with a non-alcoholic alternative.
- Use Dutch process cocoa powder for a deeper chocolate flavor in the brownies.
- Chilling the cookie dough before baking helps maintain distinct layers and texture.
- For a gluten-free version, substitute flour with a gluten-free all-purpose flour blend.
- Vegan alternatives include using dairy-free butter and flax eggs instead of eggs.
- Ensure not to substitute baking powder with baking soda for accurate leavening.
- Feel free to swap green M&Ms with other colorful candies to personalize your brookies.
