Description
Irish Cream & Guinness Brookies combine the rich, fudgy depth of Guinness-infused brownies with gooey, chocolate chip cookie dough infused with Irish Cream liqueur. This decadent dessert layers intense cocoa flavors and creamy cookie dough studded with M&Ms, delivering a perfect St. Patrick’s Day treat that’s both indulgent and festive.
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 teaspoon Baking Powder (Avoid direct substitutes.)
- 1/2 teaspoon Kosher Salt (You can use regular salt in a pinch.)
- 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 Oven: Preheat your oven to 325°F. This step ensures your brookies bake evenly and develop their rich flavors perfectly.
- Prepare Cookie Dough: In a medium bowl, whisk together the flour, kosher salt, and baking powder. In a separate bowl, beat the melted butter with granulated sugar and brown sugar until smooth. Add the egg, egg yolk, vanilla extract, and Irish cream liqueur, mixing well. Gradually stir in the dry flour mixture until just combined, then fold in chocolate chips and green M&Ms. Chill the cookie dough in the refrigerator while you prepare the brownie batter.
- Make Brownie Batter: In a large bowl, cream room temperature butter, Guinness, and sugar together until light and fluffy. Beat in the vanilla extract and eggs until fully incorporated.
- Combine Dry Ingredients for Brownie: In another bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually add these dry ingredients into the wet Guinness mixture, stirring until fully blended to form your brownie batter.
- Layer Brookies: Grease a 9×13-inch baking dish and evenly spread the brownie batter across the bottom. Using a spatula, carefully dollop the chilled cookie dough atop the brownie layer and gently spread it out evenly.
- Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool and Serve: Allow the brookies to cool completely in the pan. Once cooled, slice into 16 squares and serve warm for the best gooey and fudgy combination.
Notes
- For a family-friendly version, substitute Guinness with non-alcoholic stout and Irish cream with a non-alcoholic alternative.
- Dairy-free or vegan substitutes can be used for butter and eggs (e.g., vegan butter and flax eggs) to make the recipe suitable for dairy-sensitive or vegan diets.
- Use Dutch-process cocoa powder for a richer chocolate flavor in the brownies.
- Chilling the cookie dough before adding it to the brownies helps maintain texture and prevents it from melting into the batter.
- Ensure not to overbake; brookies should remain moist and slightly gooey in the center for optimal texture.
- Feel free to swap green M&Ms with any festive-colored candies or nuts for personal variation.
