We’re in the homestretch for Saint Patrick’s Day (3 more days!) and I’ve certainly been feeling it this year, what with all the boozy desserts I’ve been throwing at you.
But at the same time, all of these recipes have been insanely popular this year, so it’s hard for me not to give you more of what you clearly want.
Or, at least, that’s how I justified buying a 12 pack of Guinness and three bottles of Baileys.
I can justify a lot of things when it’s “for the blog.”
This recipe comes from another belated Christmas gift from my mother, a cookbook called Quick & Easy Dump Cakes by Cathy Mitchell. And according to my mother, she’s had this cookbook forever, and she knew she would be gifting it to me once she saw how I lit up when she told me about it.
I guess that’s a side effect of this blog; ever since began this crazy journey from lazy-foodie-turned-sorta-cook I’ve become so interested in “classic” recipes.
Not that the Quick & Easy Dump cake book is especially old – the hardcover has a date of 2014 – but while writing this post, I had a hard time finding where to purchase it online, which makes me think maybe it’s falling out of publication. Which is a shame, when there are recipe treasures like this
Which is a shame, when there are recipe treasures like this inside.
I’ve baked with Guinness before, and though I can’t handle drinking the beer, it always makes for the perfect combination with chocolate – especially dark chocolate.
It gives this bread a rich taste on its own, and the added chocolate chips and walnuts give it that extra bit of character.
But my absolute favorite part? The glaze. And I know, I keep going on and on about Baileys lately, but I just can’t help myself. Baileys has become one of my all-time favorite liquors. Sometimes I wonder how I ever lived my with my life before discovering the magic of Irish cream.
I never want to go back to those dark times again.
So I can’t make any promises, but this might be the last boozy dessert I have for a while… maybe.
Possibly.
I guess we’ll just have to wait and see what happens to those three bottles of Baileys.
Other festive Irish recipes
More recipes with Baileys
Recipe Details
Dark Chocolate Guinness Bread
Ingredients
Instructions
For the Dark Chocolate Guinness Bread
-
Preheat oven to 350 F. Spray a
9x5 bread loaf pan withbaking spray . -
In a large
bowl , sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside. -
Using a
stand mixer (orhand mixer +large bowl ), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer. - Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
- Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
- Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
-
Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a
wire cooling rack to cool completely.
For the Baileys Glaze
-
In a small bowl,
whisk together powdered sugar, Baileys, and cream. - If you'd like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you'd like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Putting it All Together
- Once bread has cooled, drizzle Baileys glaze on top of bread.
- Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Recipe Notes
Dark Chocolate Guinness Bread adapted from Quick & Easy Dump Cakes by Cathy Mitchell.
Cindy says
This looks incredible, but I want to make cupcakes out of it. Would that work?
Terri says
You’ve managed to use both Guinness AND Baileys!! Brilliant!!
Aashna Chaudhry says
Can’t wait to try this!
Can one use an alternative to Guinness? I don’t have it easily available.