Prepare to embark on a decadent culinary journey that combines the rich, velvety world of chocolate with the bold spirit of Ireland! These Fudgy Guinness Brownies with Whiskey Caramel Glaze are not just a dessert - they're a sensational flavor explosion that will transform your ordinary baking routine into an extraordinary gastronomic adventure. Imagine sinking your teeth into a supremely moist, intensely chocolatey brownie infused with the deep, complex notes of Guinness stout, then crowned with a luxurious whiskey caramel glaze that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Irish
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup Guinness stout
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy cream
- 1 cup granulated sugar (for glaze)
- 1/2 cup whiskey
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large saucepan, melt the unsalted butter over medium heat. Remove from heat and whisk in granulated sugar and brown sugar until well combined.
- Add eggs one at a time, whisking thoroughly after each addition. Slowly pour in the Guinness stout and mix until fully incorporated.
- In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While brownies are baking, prepare the whiskey caramel glaze. In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add heavy cream to the caramelized sugar, whisking constantly. The mixture will bubble vigorously, so be cautious.
- Remove from heat and stir in whiskey. Continue stirring until the sauce is smooth and glossy.
- Allow brownies to cool completely in the pan for about 1 hour.
- Once cooled, lift the brownies out using the parchment paper overhang and transfer to a cutting board.
- Drizzle the whiskey caramel glaze over the brownies, allowing it to run down the sides.
- Cut into 16 equal squares and serve. For best flavor, let brownies sit for an hour to allow flavors to meld.
Tips
- Use room temperature eggs and butter for smoother batter integration
- Do not overmix the batter - this ensures fudgy, tender brownies
- Watch the caramel carefully when making the glaze - it can burn quickly
- Use a high-quality cocoa powder for richer chocolate flavor
- Let brownies cool completely before cutting for clean, precise squares
- Store brownies in an airtight container to maintain moisture
- For extra indulgence, serve slightly warm with a scoop of vanilla ice cream
- The whiskey in the caramel can be adjusted to taste or substituted with bourbon
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
