Meet Kindra, the bold & kind-hearted Maker
As a brownie lover, I know there are two teams: team fudgy or team cakey. I fall firmly on the side that brownies should be soft, chewy, and fudgy. I set out to create a recipe that provided the ultimate fudgy brownie experience.
This recipe boasts fudgy brownies with a fun and delicious twist. With the simple recipe swap of adding stout beer instead of water, this traditional brownie mix is transformed into an Irish delight that is perfect for St. Patrick’s Day. The brownies have a beautiful depth of flavor, and when paired with an Irish Cream Cheese Frosting, they are simply put—delicious. This festive treat is meant to be served as a “cake” with layers of fudgy brownie sandwiched between swirls of cream cheese icing, making it both creative and irresistible.
Frequently Asked Questions
Irish Brownie Cake
- Prep Time 30 min
- Total 2 hr 0 min
- Servings 8
- Ingredients 8
Ingredients
Brownie Base
- 2 boxes (17.8 oz) Betty Crocker™ Delights Supreme Triple Chunk Brownie Mix
- 1/2 cup stout beer
- 2/3 cup vegetable oil
- 2 eggs
Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 to 4 tablespoons Irish cream liqueur, to taste
Instructions
-
Step1
Heat oven to 350°F. Grease a half-sheet pan and line with parchment paper. Set aside.
-
Step2
In a large bowl, add brownie mixes, beer, oil, and eggs. Beat for 2 to 3 minutes until smooth. Pour batter into pan and evenly spread.
![]()
-
Step3
Bake for 25 to 30 minutes or until the brownies are set with a crackly top. Allow the brownies to fully cool.
-
Step4
Meanwhile, in a medium bowl, add cream cheese, butter, powdered sugar and liqueur. Beat together until smooth and creamy.
-
Step5
Using a 6-inch cake pan as a guide, cut out 3 circles from the baked brownies. If desired, a fourth circle can be made with remaining pieces, or use them to help decorate the cake as pictured.
![]()
-
Step6
Place a layer of cut brownie onto a cake board. Add a large dollop of frosting and evenly spread. Continue this process with each remaining brownie layer. When the cake is fully stacked, place in the fridge for 15 to 30 minutes to firm up. Once the cake is chilled, use the remaining frosting to cover the cake, using a cake scraper to evenly spread and smooth the frosting. The brownie layers are meant to peek through giving a semi-naked cake appearance.
![]()
