Guinness Chocolate Bread with Bailey’s Icing

With St. Patrick’s Day tomorrow, I wanted to share something to help celebrate. Chicago is known the world over for having the best party for St. Patrick’s Day (well actually celebrated for a week+ here), but for those that just want to treat themselves to something sweet, this will do nicely.

Ingredients :

(for bread)

1.5 cups flour

3/4 cup chopped walnuts

1/2 cup semi sweet chocolate chips

1 stick (1/2 cup) unsalted butter (softened at room temperature)

1/2 cup dark brown sugar

1/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/4 tsp white pepper

1 egg

16oz Guinness, divided (only 8 oz for recipe, rest is to be drank while baking for inspiration)

(for icing)

3/4 cup powdered sugar

2 tbsp Bailey’s Irish Cream

1 tbsp half and half

Directions :

Place flour, cocoa, baking soda, salt and pepper in a bowl and mix well with a fork (to keep it light and airy). In a separate large mixing bowl, use a hand mixer and beat the butter and brown sugar on high for 3 minutes. I usually pause a few times to spatula the sides to move the mixture into the center of the bowl to beat better. Next, add in the egg and mix on high for 30 seconds. Add (only 8 oz. !) beer and mix on the lowest setting for 60 seconds. The batter should resemble loose applesauce at this point. Now slowly add in the dry ingredients, about 20% at a time, and beat on low each increment until you see all the dry powder absorbed into the batter. Add the chocolate chips and walnuts and gently stir with spatula until blended equally. Preheat oven to 350*. Take a 9x5 baking pan and coat sides with baking spray. Pour batter into pan and smooth the top with spatula to even out. Bake for 50 minutes (I use convection oven, so yours might cook +/- 5 minutes). Check doneness by inserting toothpick - if it comes out clean it’s done, but if it has liquid batter on it give it 5 minutes then re-check. Once removed from oven, allow to cool in pan for 10 minutes. Remove from pan and allow to fully cool on a wire rack for another 20 minutes at least. Time to make the icing. Put the Bailey’s and half & half in a bowl. Add the powdered sugar a tablespoon at a time and whisk until you can’t see the powder. Once all the ingredients are whisked together gently drizzle over the cooled loaf. Note: if you prefer thicker icing feel free to use an extra tablespoon of powdered sugar or two, or if you like it thinner use and extra teaspoon or too of Bailey’s. Slice and serve. Depending on how sweet you want it, feel free to dust a little powdered sugar over top. Can be stored in an airtight container for a week or so.