These brownies are a delicious layer of Guinness brownies topped with Bailey's frosting and Jameson ganache. These are similar to the Irish cake I made back in March, except these are a lot easier to make. They use a boxed brownie mix, and the same ganache and frosting as the cake.
INGREDIENTS:
For the Brownies:
1 box brownie mix
One can or bottle of Guinness
The remaining ingredients listed on the box of brownie mix, except for the water
For the Ganache Filling:
1 cup semisweet chocolate chips
¼ cup butter
4 teaspoons Irish whiskey
For the Baileys Frosting:
1 cups butter, at room temperature
2.5 cups powdered sugar
5 tablespoons Bailey’s Irish Cream
DIRECTIONS:
Prepare the brownie batter as directed, replacing the amount of water listed in the instructions with the Guinness, and bake as directed.
Cool the brownies completely
Ganache:
Microwave the chocolate and butter in microwaveable bowl on high in thirty second increments until butter is melted. Stir until chocolate is completely melted.
Add in the whiskey and stir until mixed.
Cool 5 minutes until the ganache thickens slightly.
Frosting:
Using a mixer, whip the butter for about minutes until it is fluffy, then gradually add in the powdered sugar until it is all incorporated.
Add in the Baileys and whip for another few minutes, until it is mixed in.
Assemble the brownies:
Spread Baileys frosting on top of the cooled brownies, refrigerate until the frosting hardens a bit.
Spread the chocolate ganache on top of the frosting. Refrigerate until ganache hardens.