Description
Indulge in the rich, decadent fusion of Irish Cream and Guinness flavors with these irresistible Brookies—a delightful combination of fudgy brownies topped with soft, cookie dough chunks studded with chocolate chips and festive green M&Ms. Perfect for St. Patrick’s Day celebrations or any time you’re craving a boozy, chocolaty treat!
Ingredients
Scale
Brownie Batter
- 1 cup Butter (room temperature)
- 1 cup Guinness (or non-alcoholic stout)
- 1 cup Sugar
- 3/4 cup Cocoa Powder (Dutch process preferred)
- 1 cup Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
Cookie Dough
- 1/2 cup Butter (melted)
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 whole Egg
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 1/2 cup Irish Cream Liqueur (or non-alcoholic alternative)
- 1 cup Flour
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- 1 cup Chocolate Chips
- 1/2 cup Green M&Ms (or colorful candy of choice)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking and optimal texture for your brookies.
- Prepare Cookie Dough Dry Ingredients: In a bowl, whisk together the flour, kosher salt, and baking powder for the cookie dough, setting this mixture aside while you work on the wet ingredients.
- Make Cookie Dough Wet Mixture: In another bowl, whisk melted butter with granulated and brown sugars until creamy. Beat in the egg, egg yolk, vanilla extract, and Irish cream liqueur until fully incorporated.
- Combine Cookie Dough: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Gently fold in chocolate chips and green M&Ms. Wrap and chill the dough in the refrigerator to firm up.
- Prepare Brownie Batter Wet Ingredients: In a large bowl, cream together room temperature butter, Guinness, and sugar until light and fluffy. Beat in vanilla extract and eggs until smooth and combined.
- Combine Brownie Batter Dry Ingredients: In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually fold into the wet mixture until fully combined and smooth.
- Assemble Brookies: Grease a 9×13-inch baking dish. Spread the brownie batter evenly on the bottom. Dollop chilled cookie dough over the brownie batter and use a spatula to gently spread it to cover.
- Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes. Test doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs.
- Cool & Serve: Remove from oven and let cool slightly. Cut into 16 squares and serve warm to enjoy the perfect blend of fudgy brownies and soft cookie dough.
Notes
- For a dairy-free version, substitute butter with dairy-free or vegan butter.
- Use non-alcoholic stout and Irish cream alternatives for a family-friendly brookie.
- Substitute flour with gluten-free flour to make these brookies gluten-free.
- Ensure not to substitute baking powder with baking soda for correct rise and texture.
- Chilling the cookie dough helps prevent it from melting into the brownie batter during baking.
