Best Brownies EVER: Irish Car Bomb Brownies

Ingredients

• 90 g All-Purpose Flour (sifted)
• 200 g Granulated Sugar
• 75 g Unsweetened Cocoa Powder
• 2 g Baking Powder
• 1 g Salt
• 100 g Brown Sugar
• 70 g Dark Chocolate (70% cocoa) (for brownie batter, chopped)
• 85 g Unsalted Butter (melted)
• 80 ml Guinness Stout
• 5 ml Vanilla Extract
• 2 Eggs (large, lightly beaten)
• 90 g Dark Chocolate (70% cocoa) (additional, chopped)
• 140 g Dark Chocolate (70% cocoa) (for ganache, chopped)
• 28 g Salted Butter (melted)
• 30 g Powdered Sugar
• 30 ml Jameson Irish Whiskey
• 113 g Unsalted Butter (softened, for buttercream)
• 180 g Icing Sugar
• 45 ml Baileys Irish Cream
• 5 ml Milk (optional, to thin buttercream)
• 10 g Butter (for greasing baking tray)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.

   Time: PT5M

2. Melt Chocolate and Butter

   Place 70 g dark chocolate and 85 g butter in a saucepan over low heat, stirring until smooth. Remove from heat and stir in Guinness, vanilla extract, and the two lightly beaten eggs.

   Time: PT5M

3. Combine Wet and Dry, Add Extra Chocolate

   Pour the wet mixture into the dry ingredients, add the remaining 90 g chopped dark chocolate, and stir just until the batter is uniform. Do not over‑mix.

   Time: PT5M

4. Bake the Brownie Base

   Grease the baking tray with a thin layer of butter, pour in the batter and spread evenly. Bake in a pre‑heated oven at 180°C for 20‑22 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.

   Time: PT22M

   Temperature: 180°C

5. Prepare Jameson Ganache

   While the brownies bake, melt 140 g dark chocolate in a saucepan over low heat. Remove from heat and whisk in melted salted butter, powdered sugar, and Jameson whiskey until glossy.

   Time: PT5M

6. Cool Brownies

   Remove the baked brownies from the oven and let them cool on a rack for about 15 minutes until firm enough to spread ganache.

   Time: PT15M

7. Spread Jameson Ganache

   Pour the warm ganache over the cooled brownies, spreading evenly with an offset spatula. Allow the ganache to set for 5‑10 minutes.

   Time: PT10M

8. Make Baileys Buttercream

   In a clean bowl, beat 113 g softened unsalted butter for about 5 minutes until pale and fluffy. Gradually add the icing sugar, then whisk in Baileys Irish Cream, vanilla extract, and a teaspoon of milk if needed to reach a spreadable consistency.

   Time: PT10M

9. Finish and Serve

   Spread the Baileys buttercream over the set ganache layer, smoothing the top. Let the assembled brownies sit for another 5 minutes before cutting into squares.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g