Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Triple Chocolate Stout Brownies with Baileys Ganache

Triple Chocolate Stout Brownies with Baileys Ganache

guinness brownies

Well you can tell from the title - these boozy brownies are not for the faint of heart! The brownies themselves are made with reduced stout (I used Guinness), and the ganache is made with Baileys, so while they make a perfect St. Patrick's day dessert, you can bet I'll be making these all year round.

If you're not a fan of beer, don't worry. Neither am I. You actually can't taste the Guinness at all in these! The beer just acts as a chocolate flavor enhancer, similar to coffee, and makes for a dense brownie.

I took a note from one of my previous recipes, my merlot chocolate truffles, and reduced the Guinness before adding it to the batter. That just helped give my brownies a more intense, less watery flavor. Ain't nobody got time for watered down anything, but especially not brownies.

So now for the chocolate. In the brownies themselves there is your usual suspect, cocoa powder, and there are also chocolate chips stirred in to take these up a scrumptious notch. Then instead of frosting, I opted for a Baileys dark chocolate ganache. I know a lot of people like frosting on their brownies, and you can go that route too. I wanted these brownies to be an intense chocolate experience, so that's why I used a ganache instead.
These brownies are ooey, gooey and packed to the brim with chocolate. What more could you ask for?

Brownies Ingredients

12 oz Guinness, reduced to 1/2 cup (see instructions below)
3/4 cup butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs, beaten
1 cup all-purpose flour
2/3 cup dark chocolate cocoa powder (regular is good too, I just went intense)
1/4 cup semi-sweet or dark chocolate chips

Ganache Ingredients

1/3 cup heavy cream
1/2 cup Baileys
2 cups semi-sweet or dark chocolate chips

Brownies Directions

Preheat the oven to 350. Grease and line a 9x9 pan with parchment paper (parchment paper isn't necessary, it just makes it easier to get the brownies out).

Pour one bottle of Guinness (or other stout beer) into a small pot, and heat over medium heat until it almost reaches a boil. Reduce the heat to medium-low, and let simmer for about 20-25 minutes - or until it has reduced to between 1/2 and 3/4 cups. Let cool.

Whisk together the cooled Guinness reduction, butter and sugar. Add the vanilla, followed by the eggs.

In a separate bowl, whisk together the flour and cocoa powder.

Add to the Guinness mixture in two batches, stirring until just combined each time. Add the chocolate chips.

Pour batter into the greased pan, and bake for 30-35 minutes, or until a toothpick comes out with moist crumbs. Start checking to see if they're done after 30 minutes, and then check every 2 minutes after that. There's nothing worse than an over-baked brownie! Mine were done at 34 minutes, for reference.

Let cool almost completely before covering in ganache.

Ganache Directions 

Measure chocolate chips into a heatproof bowl and set aside. 

In a small saucepan, combine heavy cream and Baileys. Bring to a simmer.

Pour the heavy cream mixture over the chocolate chips, and stir until the chocolate is melted and smooth.

Pour over the cooled brownies, and let set for at least five minutes before serving.

Serve with milk or red wine, and enjoy!

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Kirsten Bell
Dense and Fudgy Brownies With Cream Cheese Frosting

Dense and Fudgy Brownies With Cream Cheese Frosting

Valentine's Day is this week, can you believe it? If you haven't started thinking about a dessert yet, fear not! These dense and fudgy brownies are so quick and easy to make, and are even delicious with or without the cream cheese frosting. 

Brownies from scratch are incredibly easy - I'd actually say they are just as easy as boxed brownies. But you have so much more control over the ingredients, and they're also way less expensive. What I love about these brownies is that they're not overly sweet, especially if you opt to skip the frosting. They taste like you're biting into real chocolate!

If you love chocolate as much as I do, check out the following recipes too!

Chocolate Bundt Cake with Raspberry Dark Chocolate Ganache

S'mores Cupcakes with Smoked Chocolate Ganache

Chocolate Covered Strawberry Cake

Brownie Ingredients:

1/2 cup strong brewed coffee
1/2 cup butter, melted and slightly cooled
1 teaspoon vanilla extract
2 eggs, beaten
3/4 cup all-purpose flour
3/4 cup sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips

Frosting Ingredients:

8 ounces cream cheese, softened
1/2 cup butter, softened
2-3 cups powdered sugar
1 teaspoon vanilla

Brownie Directions: 

Preheat the oven to 350 degrees f, and grease an 8x8 baking dish. Set aside.

Whisk together the flour, sugar, cocoa and salt in a medium bowl and set aside. Combine the coffee, butter, vanilla and eggs in a large mixing bowl. Add the dry ingredients to the wet, mixing until just combined. Stir in the chocolate chips.

Spread batter evenly into the greased baking dish. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Cut into squares, or use a festive cookie cutter and snack on the scraps (waste not, right?).

Frosting Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and fluffy. Add two cups of powdered sugar and vanilla, increasing speed to high for 2-3 minutes once all the sugar is incorporated. Add more powdered sugar if the frosting is too soft to hold a peak.

To achieve this festive Valentine's Day look, I used three different Wilton decorating tips. The first tip which made the light pink, larger flowers was Tip No. 224. The star tip that made the brighter pink stars was Tip No. 18, and the cream circles was Tip No. 5. I have this decorating piping tip kit, which I love! It has all the basics and I love the storage case. Plus it's way more cost effective to buy the kit rather than individual tips.

For the coloring, I used Americolor Deep Pink gel color in varying amounts for the different shades of pink. I always use gel colors instead of liquid food coloring, because you don't need to worry about messing up frosting consistency. If you haven't used gel before, I recommend putting the color onto a toothpick, not directly into the bowl. That's because gel coloring is really strong, and I've messed up by adding wayyyy too much. It's easy to do!

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Kirsten Bell
Easy Red Wine Brownies

Easy Red Wine Brownies

Easy, delicious and fudgy red wine brownies. The perfect Valentine's Day dessert idea, girl's night treat, or mid-week pick me up! You are going to love how seriously quick and simple this recipe is. Serve with ice cream and my red wine chocolate sauce for the ultimate wine-lovers dessert!

Whenever I do a poll on Instagram asking what recipes you'd like to see, recipes with red wine always make the list! And especially red wine and chocolate. So here we are! Deep, rich, delicious chocolate? Check! Full, deep and fruity wine flavor? Check!

I definitely wanted this red wine brownie recipe to have a noticeable red wine flavor. I mean otherwise, what's the point? So I have two great options for you:

1) Use port! Port is a naturally sweet, red fortified wine. If you love red wine, I'm going to guess that you'll also love port. Because it has a stronger flavor, more of that deliciousness comes through in the brownies. You can find port at your local grocery store in the wine section, and it is usually not expensive. I used this port from Maryhill Winery, since it's my current favorite!

2) Make a red wine reduction! If you'd rather use your favorite red wine, you can easily reduce it on the stove. This will help concentrate the flavors so that you really taste them in your brownies. It's super simple to do, and you can read about how I reduced red wine in this recipe for Merlot Chocolate Truffles. I'd recommend using any wine that usually pairs well with dark chocolate, such as Merlot, Syrah or Cabernet Sauvignon.

Brownie Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
2/3 cups cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup port (or red wine reduction - see note above)
1 teaspoon vanilla extract
2 eggs
1/4 cup semi-sweet chocolate chips

Brownie Directions: 

Preheat the oven to 350 degrees F. Grease an 8x8 baking dish, and line with parchment paper. I like to create an overhang of parchment paper for super easy removal.

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a large mixing bowl, combine the butter, port, vanilla and eggs. Add the dry ingredients in two batches, stirring with a spatula until just combined. Stir in chocolate chips.

Spoon the mixture into the prepared baking dish, and bake 22-25 minutes or until a toothpick comes out with moist crumbs.

Serve with ice cream and chocolate wine sauce! 

Chocolate Wine Sauce Ingredients: 

2 Tablespoons heavy cream
1 cup semi-sweet chocolate chips
1/4 cup port (or red wine reduction)

Chocolate Wine Sauce Directions: 

Combine the heavy cream and chocolate chips in a microwave safe dish, and microwave for 30 seconds. Stir until melted and smooth. Stir in port, and serve immediately.

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Kirsten Bell
Baileys Chocolate Truffles

Baileys Chocolate Truffles

One of the reasons that I love St. Patrick's Day so much, is that it's a great excuse for alllll of the Baileys recipes! Now you guys know that I love Baileys year-round (who doesn't!), but St. Patty's day is a perfect time to add it to brownies, cakes - and now truffles! If you're looking for an easy and delicious St. Patrick's Day dessert, these are it! Especially easy for a crowd, since all the prep is done way ahead of time!

There are many "steps" to making homemade chocolate truffles, but they're actually incredibly easy! People always seem to be impressed when I make them, and it's my little secret (that I'm now sharing with you), because they take less time than cupcakes! Plus I love playing with all the different flavor possibilities! Check out my Merlot Chocolate Truffles and Earl Grey Chocolate Truffles for inspiration!



1/2 cup Baileys
1 1/2 cups semi-sweet chocolate chips
1/4 tsp salt
1 cup bittersweet chocolate chips


Heat Baileys in a saucepan over medium heat, stirring continuously until it reaches a low boil.

Pour the hot Baileys over the semi-sweet chocolate chips, in a heat safe bowl. Wait a few minutes, and then stir together. If the chocolate chips haven't completely melted, heat in the microwave in 10 second increments until the chocolate is smooth. Stir in salt.

Chill the chocolate mixture in the fridge for 1.5-2 hours.

Note: It's ready when you can easily roll the chocolate into balls, but it hasn't hardened so much that the chocolate can't be formed. I find that the chocolate near the edges of the bowl hardens faster, so sometimes I'll form that section into balls first, and then put the rest of the chocolate back into the fridge for another half hour.

Roll 1/2 Tbs balls of the chocolate ganache - I usually get about 30. Put the rolled truffles into the freezer for half an hour. I like to do this so they're easier to dip!

Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.

Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are super handy for this step, but you can also use a spoon or long skewer.

After dipping the truffles, put them back into the fridge until the chocolate has hardened, usually about an hour. Enjoy!

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Kirsten Bell
Guinness Beef Stew with Rosemary Biscuits

Guinness Beef Stew with Rosemary Biscuits

It's no secret at this point that I love British pub recipes, and I love St. Patrick's Day! This Guinness beef stew recipe is so good - rich, hearty, and (my favorite) easy! I call this a stew, but you'll notice that this dish is a lot thicker than a soup - almost more like a casserole! Make this delicious St. Patrick's Day recipe this weekend to celebrate, and serve with my Traditional Soda Bread! Dinner plans made!

I don't know about you, but on chilly days there's just nothing better than a warming stew! This one-pot meal bakes in a dutch oven, which means very little hands on time and very little clean up! If you don't own a dutch oven yet, GET ONE! They're a total game changer, and we use ours all the time. This is the one we use and love!

And if you want some St. Patrick's Day dessert ideas, how about one of these?

Stew Ingredients:

2 tablespoons olive oil
2 large onions, roughly diced
4 garlic cloves, minced
6 carrots, sliced into bite sized pieces
2 stalks celery, sliced 
1/4 cup all-purpose flour (I use King Arthur)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
 2 lb beef chuck, cut into 1-2" cubes
1 3/4 cups Guinness (or other stout beer)
2 teaspoons Worcestershire 
(1 tsp brown sugar)
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Rosemary Biscuits Ingredients: 

1 1/2 cups flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks), grated cold butter
2 tablespoons chopped fresh rosemary
1/2 cup cold water


Preheat the oven to 325 F. Heat the olive oil in a dutch oven over medium heat. Add the onions, garlic, celery and carrots and cook until the onions are softened and translucent, stirring occasionally.

While the vegetables cook, prepare the beef. In a medium bowl, stir together the flour, salt and pepper. Add the beef, and use your hands to coat each piece with the flour mixture.

Remove the vegetables to a plate. Add the beef to the dutch oven and cook, stirring frequently until the beef is browned. Return the vegetables to the dutch oven along with any leftover flour. Add the Guinness, Worcestershire, brown sugar and rosemary. Bring to a boil over medium heat. Once the mixture boils, cover the dutch oven and cook in the preheated oven for about 1 hour and 45 minutes.

For the biscuits: 

Stir together the flour, salt and rosemary in a bowl. Lightly stir in the butter. Add the water, and shape into a soft dough using your hands. Separate the dough into 6-8 pieces, and using your hands shape each piece into a small ball. Add the biscuits to the dutch oven, and return the stew to the oven to cook for an additional 30 minutes. Sprinkle with parsley for garnish and serve with a Guinness!

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Kirsten Bell
Simple and Rustic St. Patrick's Day Tablescape

Simple and Rustic St. Patrick's Day Tablescape

I love celebrating St. Patrick's Day! Maybe it's all the green, all the good food, all the beer...who knows! It's just such a fun holiday, and I love that there are so many totally different ways you can celebrate it! I have really fond memories of my mom making traditional Irish dishes and my aunt and uncle throwing fun parties. It's just all around good!

This year I decides on a really neutral, simple and rustic St. Patrick's Day dinner inspiration. I wanted it to feel like the kind of dinner you might enjoy in an Irish countryside pub. Delicious, homey and simple.

On The Table: 

For the table itself I chose to use really neutral colors, sticking with my everyday tablecloth and a burlap table runner. Then I added little pops of sage green with the napkins and these adorable faux boxwood planters!

Keeping with the neutral theme, I used plain white plates on top of larger glass dinner plates, so the glass plates kind of look like chargers.

And of course, what's a St. Patrick's Day party without Guinness! I've shared my Guinness Cupcakes and Triple Chocolate Stout Brownies with you already (and Guinness beef stew coming next week!), but had to include it in the tablescape too. I love these Guinness pint glasses, which I actually borrowed from my parents! The shape of them is supposed to be "ideal" for Guinness consumption, which I really know nothing about, but I just think they're cute!

I almost skipped anything gold on the table, but then I saw these Frans Chocolates Coconut Gold Bars and changed my mind! They look so cute on each place setting, and still keep with the neutral feel of the whole table. And I spy a little Leprechaun stealing the gold! Charlotte was so obsessed with these chocolates and kept stealing them off each place setting. It was so funny!

However you plan to celebrate the holiday, I hope you have a great time! Slainte!

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Kirsten Bell
Guinness Chocolate Cupcakes with Cream Cheese Frosting

Guinness Chocolate Cupcakes with Cream Cheese Frosting

Oh hey chocolate fans, today I'm sharing with you a cupcake recipe that is going to blow your mind. To start off, I'm not a huge fan of beer. I really want to get more into it - maybe that will be a new goal for the year! But even though I'm not there yet, I loooove these Guinness Chocolate Cupcakes. The dark beer adds a deeper flavor to the chocolate, and makes these stout cupcakes taste even more chocolately.

Also check out my Triple Chocolate Guinness Brownies with Baileys Ganache recipe! Believe me, it's just as decadent as it sounds! Soooo good!

These are actually my most requested cupcake from friends and family! They're so easy to throw together, and are perfect for a St. Patrick's Day party dessert, but let's be real - I eat them all year round!

FYI - I'm going to be sharing a recipe video for these cupcakes in the next few days on Instagram!


Cupcake Ingredients: 

1 cup flour
1/3 cup cocoa powder
1 cup brown sugar
1/2 teaspoon baking sod
1/2 teaspoon salt
6 oz Guinness (or other stout beer)
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
1 egg
1/3 cup sour cream

Frosting Ingredients:

8 oz cream cheese
1/2 cup butter
3-4 cups powdered sugar
2 teaspoons vanilla extract

Cupcake Directions:

Preheat oven to 350 degrees F, and line a muffin tin with cupcake liners. Whisk together dry ingredients, flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine egg and sour cream until well mixed. Add butter, vanilla and Guinness and mix again until combined. Mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed.

Fill each cupcake liner to about 2/3 full, and bake for 16-20 minutes or until a toothpick comes out with moist crumbs.

Frosting Directions: 

Beat together the butter and cream cheese in the bowl of your stand mixer or with a hand mixer. Add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

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Kirsten Bell