Melt together white chocolate, sweetened condensed milk and 1/3 cup of Bailey’s Irish Cream in a double boiler. Stir until chocolate is melted and ingredients are well blended. Next, add additional Bailey’s to taste and stir until blended. Besides Guinness, you know what else intensifies chocolate’s flavor? Coffee. I add espresso powder to both the brownie batter and frosting on top. It’s optional, but if you really want a deep dark chocolate brownie, don’t leave the espresso powder out. Guinness Frosting Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.

This amazing Bailey’s fudge recipe is made with only four ingredients and is one of the best treats you can imagine. Two sorts of chocolate – semisweet and dark, sweetened condensed milk and Bailey’s Irish Cream come together to create a homemade fudge that’s bursting with flavor.

The rest of the brownie ingredients are usual suspects. Butter, sugar, eggs, flour. Instead of cocoa powder, we’re using pure solid chocolate. Sometimes I use a combination of pure chocolate AND cocoa powder in homemade brownies, but I wanted to keep things really simple since we’re taking extra time to reduce beer on the stove. The mixture for this chocolate Guinness cake is quite runny once made, but trust me, it’s meant to be. Split the mixture evenly between two lined tins, and bake until beautiful. Make sure to cool the cakes fully before going anywhere near the decoration as otherwise the frosting will melt off almost straight away! And no-one wants that. Frosting decoration

We love the creamy, caramelly flavours found in a pint of Guinness. Here are five of the best Guinness-flavoured treats that taste like the stout. Chocolate: You may use only dark or a mixture of dark and semi-sweet chocolate. I prefer to mix the two; using only semi-sweet chocolate would make the fudge too sweet; both the booze and the sweetened condensed milk are already very sweet. Melt together dark chocolate, sweetened condensed milk and 1/3 cup of Guinness Stout Beer in a double boiler. Stir until chocolate is melted and ingredients are well blended. Next, add additional beer and stir until blended. Pour into lined pan. Refrigerate immediately to set while you make the second layer of fudge.If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.

When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine. Dark chocolate comes to mind first. These Guinness brownies aren’t overly sweet, so you’ll find yourself grabbing another. (If it’s not the brownies that are addicting, it’s the frosting. More on that below!) If we’re talking texture, they’re very dense and very moist. In fact, they’re the moistest brownies I’ve ever baked… because they’re the only brownies I’ve ever baked with Guinness! Unlike my chewy brownies, these Guinness brownies are not particularly chewy. They taste like fudge. A square of dark chocolate fudge. How It Works Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk. Chop the chocolate very finely. I prefer to chop it roughly and then process it shortly in the food processor; it saves time, and the finer the chocolate is, the faster it will melt.

Then spread the mixture evenly onto a parchment paper lined 8″ x 8″ pan or glass dish (make sure the paper hangs over two ends of the pan so you can use it as a handle to remove the fudge when done). Place the container in the fridge and chill until set (about 2 hours). When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the confectioners' sugar and cornstarch and then beat to combine.