The Royally Baked / Recipes  / Irish Car Bomb Brownies

Irish Car Bomb Brownies

Like its cousins the Jägerbomb or Sake Bomb, an Irish Car Bomb involves dropping a shot of whiskey (alone or with Baileys) into a glass of Guinness and chugging back in hopes to have a good time.

This is the brownie version, Guinness in the brownie batter and a healthy portion of whiskey in the ganache that won't go unnoticed. The perfect brownie for any alcoholic or for St. Patricks Day celebration.



Irish Car Bomb Brownies

Makes one 9x13" pan

Brownie Ingredients: 

  • 1 ¾ cups/ 220 gm all purpose flour
  • ¾ cup / 90 gm cocoa
  • 14 tsp salt
  • 7 Tbsp / 100 gm butter
  • 115 gm chocolate, semi sweet
  • 115 gm chocolate, white
  • 4 eggs
  • 1cup / 250 gm sugar
  • 1 tsp / 5 ml vanilla extract
  • ½ cup / 65 gm pecans, chopped
  • 10 oz/ 300 ml Guinness beer


Ganache Ingredients: 

  • ⅔ cup / 160 ml cream
  • 225 gm chocolate, semi sweet
  • 14 cup / 60 ml Irish whiskey
  • 1 Tbsp / 15 gm butter




1. In a large bowl combine flour, cocoa and salt. Whisk and set aside.

2. In a microwave safe bowl add butter, semi sweet chocolate and white chocolate (chopped into pieces if using a bar.) Melt in the microwave in 3o second burst until all the chocolate has melted and mixture is smooth.

3. In another bowl add sugar, eggs and vanilla. Whisk until combined.

4. Once chocolate mixture has cooled, add it to your egg sugar mixture. Stir using a wooden spoon.

5. Add your chocolate mixture to the dry mixture.

6. Stir using a wooden spoon, once half way mixed, add pecans. After fully mixed, add Guinness and stir until smooth again.

7. Pour into a greased 9 x 13" baking pan. Bake in preheated oven at 350F / 180C  for 25 to 30 minutes.


Making Ganache

1. Heat cream in the microwave until almost boiling (be careful because this can easily boil over in the microwave). Pour hot cream over chocolate, and let sit for a few of minutes.

2. Add your butter and whiskey, whisk until smooth.

Once your brownies have cooled, pour the ganache on top. Let set before  slicing.

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