. . . that a quality leprachaun would be proud of! A St. Paddy’s after dinner drink (and dessert) anyone?
Once you’ve polished-off your golden pot of corn beef & cabbage & your Guinness hath run dry, best the time for a hot, Irish-inspired beverage to sip. This drink is pretty close to a traditional Irish Coffee, but we’re going to change it up a bit! Don’t worry, we’re not adding Lucky Charms, though that is quite tempting.
Irish Whiskey? Check. Baileys Irish Cream? Check. We have the festive foundation, but we’re going with a honey-infused version of Bushmills Irish Whiskey. We will be topping our libation with a subtle peppermint-infused whipped cream. That’s one cup of coffee I’ll take of refill of!
Oh, but it’s not over yet. Not nearly, because we’re going to savor our Saintly drinks with a Guinness brownie. Oh yes! Here is the perfect sweet ending to a soon to be stormy Saint Patrick’s Day:
Grab a Guinness (you saved at least one right?) and let’s bake:

- 10 oz bittersweet baking chips (I use 60% cacao Ghirardelli)
- ¼ cup unsweetened cocoa powder (I used Ghriardelli again)
- 2 sticks unsalted butter
- 4 eggs
- ½ tsp salt
- 1 cup brown sugar
- 1 cup sugar
- 2 tsp vanilla
- 1 cup flour
- 1 (14.9 oz) can Guinness (you will reduce to about 10 oz of liquid)
- Line a brownie pan or 9x9 with parchment & grease.
- Preheat oven to 350.
- Add Guinness to a pot on stove and reduce on very low for about 10-15 min, then cool & set aside (you should have less fluid than when you started, 10 oz or so, we're concentrating the flavor).
- While Guinness reduces, on stove melt chocolate gently in double boiler or in a bowl over a pot of simmering water on low, stirring occasionally.
- In a bowl combine cocoa powder and flour.
- In another bowl of a mixer beat eggs, add sugar, salt and vanilla.
- Next stir-in the cooled Guinness, about 8oz (from the reduced 10oz) or less, and add melted chocolate.
- Combine, and add the dry ingredients till mixed thoroughly (batter will be slightly thinner than usual).
- Pour brownie batter into lined & prepared pan and bake 35-45 minutes depending which pan you use. Check with a toothpick.
- Let cool on rack for about 35 minutes.
- Then top with powdered sugar and eat one!
While your brownies are baking, brew-up a pot of your favorite unflavored coffee. When they’re out of the oven and ready for cooling, let’s drum-up our drink:

- 2 oz Bushmills Irish Honey Whiskey
- 5 oz coffee (hot)
- 3 oz Baileys Irish Cream (warmed)
- 1 tsp brown sugar
- Peppermint-infused whipped cream for the top
- *drop of green food coloring and a clover if you feel festive!
- Brew a pot of standard hot coffee
- In Irish coffee mugs add:
- Bailey's, Whiskey, coffee and stir-in the brown sugar till dissolved.
- Steep 2 sprigs fresh peppermint leaves in 1 cup fresh whipping cream for about 10 min
- Remove mint leaves and whip cream with electric mixer
- *add 1 drop green food coloring for subtle color as desired
- Then top drinks with whipped cream and garnish with a clover or mint leaf!
You’ve got your green on, your Guinness & your Irish coffee, looks like it will be one more Saint Patrick’s Day well done!
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[…] Guinness Brownies: These were a FAIL. I made the batter according to the instructions, but I’m assuming I did […]
Hi Bananas For Coffee: Thanks for the pingback. I am sorry these didn’t turn out so well for you!! I’m guessing from your post that it had to do with the reduction & addition of the Guinness. Mine reduced down to about 12 oz on stove (from the original 14.9 oz can). I added approximately 9-10 oz of that liquid into my batter slowly combining, till well incorporated, but mine wasn’t liquidy, but it was noticeably thinner than regular brownie batter. It baked up great!I will say the texture was very fudge-like. If you make again, I would reduce the Guinness down maybe even more to 7 oz or so, to avoid liquid texture. Hope they turn out better next time! They really are prefect with an Irish Coffee too! I also added a note into the recipe on my site to clarify the reduction step in case!
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