Irish Cream Guinness Brookies combine a fudgy layer of Guinness brownies with a boozy Irish cream chocolate chip cookie dough on top — an indulgent treat for St. Patrick’s Day or any celebration.
Hello—I’m Whitney, and I’m completely obsessed with brookies. A brookie is the best of both worlds: a brownie and a cookie, baked together into one glorious bar. Over the years I’ve experimented with many variations, and for St. Patrick’s Day I created this festive Irish Cream & Guinness Brookies recipe that layers rich Guinness brownie batter beneath Irish cream chocolate chip cookie dough, finished with a few green M&M’s for fun.
This recipe pairs deep, malty Guinness flavor with buttery cookie dough lightly flavored with Irish cream liqueur. If you prefer to avoid alcohol, you can use a non-alcoholic Irish cream alternative; the recipe will still be delicious. These brookies bake in a 9 x 13 pan and make about 15 generous squares—perfect for sharing.
Irish Cream Chocolate Chip Cookie Dough Ingredients
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ½ tsp baking powder
- ¾ cup butter, melted
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 1½ cups chocolate chips
- ¼ cup green M&M’s (optional, for color)
- ½ cup Irish cream liqueur (or non-alcoholic Irish cream)
Guinness Brownie Batter Ingredients
- ½ cup butter, at room temperature
- 1 cup Guinness stout
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- 1½ cups unsweetened cocoa powder
- ½ tsp kosher salt
- ½ tsp baking powder
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch baking dish or line it with parchment paper.
- Make the cookie dough: In a mixing bowl, whisk together the flour, kosher salt, and baking powder.
- In a separate bowl, combine the melted butter with the granulated and brown sugars. Beat until smooth.
- Beat in the egg, egg yolk, vanilla, and Irish cream liqueur until fully incorporated.
- Stir the dry flour mixture into the wet ingredients until just combined. Fold in the chocolate chips and green M&M’s if using.
- Cover the cookie dough and chill in the refrigerator while you prepare the brownie batter.
- Make the Guinness brownie batter: In a large bowl, cream the room-temperature butter with the Guinness and sugar until smooth.
- Add the vanilla and eggs, beating until combined.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and kosher salt.
- Fold the dry mixture into the butter-Guinness mixture until evenly mixed and glossy.
- Spread the brownie batter evenly into the prepared 9 x 13 pan.
- Remove the chilled cookie dough and spread it gently over the brownie layer. It will be thicker than a typical cookie top—aim for even coverage.
- Bake for 50–55 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the brookies to cool completely in the pan on a wire rack before slicing into squares.
Notes, Tips, and Serving Suggestions
- Servings: About 15 brookies.
- Prep Time: ~20 minutes. Cook Time: ~50 minutes. Total Time: ~1 hour 10 minutes.
- For a non-alcoholic version, substitute non-alcoholic Irish cream or cream with a splash of vanilla and a touch of coffee flavor.
- Let brookies cool fully before slicing to get clean edges. Chilling briefly in the refrigerator will help if you prefer firmer squares.
- Store leftovers airtight at room temperature for 2 days or refrigerate up to 5 days. These also freeze well—wrap individual squares and freeze up to 2 months.
- These brookies are rich and perfect for St. Patrick’s Day, dessert gatherings, or anytime you want a decadent chocolate treat with a boozy twist.
I call these “Boozy Brookies” because of the Irish cream and stout, and they’re one of my favorite holiday treats. The contrast between the fudgy Guinness brownie base and the creamy, boozy cookie layer makes every bite irresistible. Enjoy baking and sharing these at your next celebration!
