Description
Delight in the decadent fusion of Irish cream-infused cookie dough layered atop rich Guinness brownies in this indulgent Irish Cream & Guinness Brookies recipe. Perfectly balanced with chocolate chips, green M&Ms, and a moist, fudgy brownie base, this dessert is a festive treat for St. Patrick’s Day or any celebration where you want a boozy twist on a classic sweet.
Ingredients
Cookie Dough
- 2 cups flour
- ½ tsp kosher salt
- ½ tsp baking powder
- ¾ cup butter, melted
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 ½ cups chocolate chips
- ¼ cup green M&Ms
- ½ cup Irish cream liqueur (or non-alcoholic Irish cream)
Brownie Batter
- ½ cup butter, room temperature
- 1 cup Guinness stout
- 2 cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups flour
- 1 ½ cups cocoa powder
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) and lightly spray a 9 x 13 inch baking dish with cooking spray to prepare for baking.
- Mix Dry Ingredients for Cookie Dough: In a mixing bowl, combine the 2 cups flour, ½ teaspoon kosher salt, and ½ teaspoon baking powder thoroughly.
- Combine Wet Ingredients for Cookie Dough: In a separate bowl, blend the melted butter with granulated sugar and brown sugar until well combined.
- Add Eggs and Flavorings to Cookie Dough: Beat in the whole egg, egg yolk, vanilla extract, and Irish cream liqueur to the wet sugar mixture until smooth.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Mix in Chocolate Chips and M&Ms: Gently fold in the chocolate chips and green M&Ms by hand to distribute evenly.
- Chill Cookie Dough: Place the cookie dough in the refrigerator to chill while you prepare the brownie batter, which helps the dough firm up for easier spreading later.
- Cream Butter and Guinness: In a large bowl, cream together the ½ cup room temperature butter, 1 cup Guinness stout, and 2 cups sugar until smooth and slightly fluffy.
- Add Eggs and Vanilla to Brownie Batter: Beat in the eggs and vanilla extract to the creamed mixture until fully incorporated.
- Prepare Dry Ingredients for Brownie Batter: In a separate bowl, whisk together 1 ½ cups flour, 1 ½ cups cocoa powder, ½ teaspoon baking powder, and ½ teaspoon salt.
- Combine Dry and Wet Brownie Ingredients: Gradually add the cocoa-flour mixture into the wet butter mixture, blending well to form a smooth brownie batter.
- Spread Brownie Batter in Pan: Pour and spread the brownie batter evenly into the prepared 9 x 13 inch baking dish.
- Top with Cookie Dough: Remove the chilled cookie dough from the refrigerator and carefully spread it evenly over the brownie batter layer.
- Bake Brookies: Bake in the preheated oven for 50-55 minutes until the cookie layer is set and a toothpick inserted in the brownie portion comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brookies to cool completely in the pan before slicing into 15 servings. Enjoy the delicious combination of fudgy Guinness brownies topped with a boozy Irish cream cookie layer.
Notes
- For a non-alcoholic version, substitute the Irish cream liqueur with non-alcoholic Irish cream or milk with a few drops of vanilla extract.
- Chilling the cookie dough before spreading helps prevent it from melting into the brownie layer during baking.
- Use a toothpick test around the edges for doneness since baking times can vary based on oven.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Let brookies reach room temperature before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
