Recipes Sweet Treats

Dark Chocolate Guinness Bread

I just couldn’t leave for vacation without sharing one last St. Patrick’s Day recipe! I love to bake and I don’t do it nearly often enough. I’d been flipping through some of my Irish cookbooks but none of their bread seemed to fix the sweet tooth craving I was having. I had some leftover Guinness from when it was BOGO at Publix a while back and stumbled upon the perfect recipe from Homemade Hooplah – Dark chocolate Guinness Bread with Baileys Glaze. And what says more St. Patrick’s Day than some Guinness and Baileys!

Dark Chocolate Guinness Bread

  • 1  1/2 cup all-­purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup semi-­sweet chocolate chips
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup Guinness

Baileys Glaze

  • 1 1/4 cup powdered sugar
  • 2 tbsp Baileys
  • 2 tsp half and half

Preheat oven to 350 F. Spray a 9 x 5 loaf pan with baking spray.

In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.

In a stand mixer, beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in the egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer. Add in your dry ingredients to the mixer a bit at a time and slowly mix together.

Gently fold in chocolate chips and walnuts, then pour batter into your loaf pan and bake for 45 minutes. (P.S. I sprinkled some extra chocolate chips on the top of the bread before I baked it). 

Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.

For the Baileys Glaze in a small bowl (I actually used a small measuring cup), mix together powdered sugar, Baileys, and cream. Feel free to adjust the consistency of your glaze as you see fit (thin it out with extra Bailey’s, or thicken with more powdered sugar).

Once the bread has cooled, use a spoon to drizzle the top of your bread with the glaze.

This recipe was delicious! The bread itself is not overly sweet since the only real sugar in it is the bit of brown sugar. The real sweetness comes from the glaze on top – so feel free to add as much as you’d like! When I served J. and I the bread, I made sure to drizzle a bit extra on our pieces. The dark chocolate pairs perfectly with the Guinness stout flavor and the walnuts give it a nice texture. Definitely a winner in my book!


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