Dark Beer Brownie with Cream Liqueur Glaze
8 servings
60 minutes
Brownies with dark beer and creamy liqueur glaze are a dessert that combines the rich taste of chocolate with subtle notes of Irish stout. The origin of this recipe is linked to European pastry chefs' love for experimenting with alcohol in baking. Guinness adds depth and a slight bitterness to the brownies, harmonizing beautifully with the sweetness of chocolate. The glaze made from butter and Baileys gives a velvety texture, adding a refined milky aftertaste. This dessert is perfect for special occasions — it surprises guests with its unusual combination and lingers in memory with its rich, warming flavor. It pairs wonderfully with a cup of strong coffee or a glass of aged port wine.
1
In a small saucepan, simmer the Guinness over low heat until reduced to 1 cup of concentrate.
- Guinness stout: 500 ml
2
Melt chocolate and 1/2 cup of butter in a water bath, remove, stir until smooth, and let cool slightly. Add salt, sugar, sifted cocoa powder, 1/2 teaspoon of extract, egg, flour, and 1/3-1/2 cup of beer concentrate (to taste), knead into a uniform dough, pour it into a square or rectangular pan lined with parchment, and send it to a preheated oven at 170 degrees for 30-35 minutes. Remove, let cool completely, release from parchment, and transfer to a rack.
- Dark chocolate: 55 g
- Butter: 240 g
- Salt: 0.3 teaspoon
- Sugar: 1.3 glass
- Cocoa powder: 0.5 glass
- Vanilla extract: 0.8 teaspoon
- Wheat flour: 0.5 glass
- Guinness stout: 500 ml
3
For the glaze, beat softened butter with powdered sugar until lightened, add Baileys and 1/4 teaspoon of vanilla extract and beat for a couple more minutes until smooth. Pipe the glaze over the completely cooled brownies, cut the brownies into even squares and serve.
- Butter: 240 g
- Icing sugar: 1.3 glass
- Baileys Irish Cream: 2 tablespoons
- Vanilla extract: 0.8 teaspoon