Guinness Brownies Recipe

Introduction

Guinness brownies offer a rich, fudgy chocolate treat with a subtle hint of stout that deepens the flavor. Perfect for those who love a unique twist on a classic dessert, they combine moist texture with a luscious Guinness-infused frosting.

Ingredients

• 1 (11.2–12-ounce / 330–355ml) bottle Guinness Draught Stout beer
• 3/4 cup (12 Tbsp; 170g) unsalted butter
• Two 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped
• 1 and 1/4 cups (250g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon espresso powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (for frosting)
• 2 cups (240g) confectioners’ sugar
• 2-3 Tablespoons reduced Guinness (from step 1)
• 1 teaspoon espresso powder (for frosting)
• 1/2 teaspoon pure vanilla extract (for frosting)
• 1/4 teaspoon salt (for frosting)

Instructions

1. Step 1: In a small saucepan, bring the Guinness to a boil over medium-high heat. Reduce to medium and simmer until reduced to 2/3 cup (about 12–15 minutes). Let cool at least 10 minutes. You’ll use 1/2 cup for the brownies and reserve the rest for the frosting.
2. Step 2: Preheat your oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with foil or parchment paper with an overhang for easy removal. Set aside.
3. Step 3: Melt the butter and chopped chocolate in a large microwave-safe bowl in 30-second bursts, whisking between until smooth. Whisk in the sugar and 1/2 cup of the reduced Guinness.
4. Step 4: Whisk in the eggs and vanilla extract until incorporated. Then gently fold in the flour, salt, and optional espresso powder. The batter will be thick and shiny. Spread evenly in the prepared pan.
5. Step 5: Bake for 32 minutes, then test with a toothpick. If it comes out with wet batter, bake a few more minutes. When only a few moist crumbs remain, the brownies are done (about 35 minutes total).
6. Step 6: Remove from the oven and cool completely in the pan on a rack before frosting.
7. Step 7: To make the frosting, beat the softened butter using a mixer on high speed until smooth (2–3 minutes). Gradually add confectioners’ sugar, starting on low speed then increasing to high, until creamy.
8. Step 8: Beat in 2 tablespoons of reduced Guinness, espresso powder, vanilla extract, and salt. Taste and add the remaining Guinness if needed. For a thinner consistency, add a splash of milk.
9. Step 9: Lift the cooled brownies from the pan using the parchment overhangs. Spread the frosting evenly over the top. Cut into squares with a sharp knife.

Tips & Variations

• For a richer chocolate flavor, use a high-quality semi-sweet chocolate with at least 60% cocoa.
• Add chopped nuts like walnuts or pecans for extra texture in the batter.
• If you don’t have espresso powder, a teaspoon of instant coffee granules works well to enhance the chocolate.
• Let the brownies chill in the refrigerator before frosting for easier spreading.

Storage

Store leftover brownies covered at room temperature for up to 1 week. Keep them in an airtight container to maintain moisture. For longer storage, refrigerate and bring to room temperature before serving. Reheat gently if desired, but they taste best fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Guinness stout has a unique flavor that works beautifully here, but you can try other dark stouts or porters. Avoid lighter beers as they won’t provide the same depth.

Can I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it contains xanthan gum or similar to maintain texture.

Guinness Brownies Recipe

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★★★★★

4.5 from 106 reviews

These Guinness Brownies combine the rich, malty flavors of stout beer with deep chocolate to create a dense, fudgy treat. The brownies are infused with reduced Guinness for an extra depth of flavor and topped with a smooth, creamy Guinness frosting with a hint of espresso. Perfect for beer lovers and chocolate fans alike, these brownies are decadent yet balanced and ideal for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 brownies (9-inch square pan, cut into 4x4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Brownies

• 1 (11.2–12-ounce / 330–355ml) bottle Guinness Draught Stout beer
• 3/4 cup (12 Tbsp; 170g) unsalted butter
• 2 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon espresso powder

Frosting

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 2–3 Tablespoons reduced Guinness (from step 1)
• 1 teaspoon espresso powder
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Reduce Guinness: In a small saucepan, bring the bottle of Guinness to a boil over medium-high heat. Once boiling, reduce to medium and simmer until the liquid reduces to about 2/3 cup (160g/ml), approximately 12–15 minutes. Set aside to cool for at least 10 minutes. Reserve 1/2 cup (120g/ml) for the brownies and keep the remainder for the frosting.
2. Prepare baking pan: Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with aluminum foil or parchment paper, leaving an overhang on the sides to lift the brownies out easily after baking.
3. Melt butter and chocolate: In a large microwave-safe bowl, melt the butter and chopped semi-sweet chocolate together in 30-second intervals, whisking after each until the mixture is completely smooth.
4. Combine wet ingredients: Whisk the granulated sugar and 1/2 cup of reduced Guinness into the melted chocolate mixture until fully incorporated. Next, whisk in the eggs and vanilla extract until smooth.
5. Add dry ingredients: Gently fold in the all-purpose flour, salt, and espresso powder (if using) into the wet mixture. The batter should be thick and shiny.
6. Bake brownies: Pour or spread the batter evenly into the prepared pan. Bake in the preheated oven for 32 minutes. Check doneness by inserting a toothpick in the center; if it comes out with wet batter, continue baking, checking every 2 minutes until only moist crumbs remain. Total bake time is about 35 minutes.
7. Cool brownies: Remove the pan from the oven and place it onto a cooling rack. Allow brownies to cool completely in the pan before frosting or cutting.
8. Make frosting: In a large bowl, beat the softened butter on high speed using a hand or stand mixer fitted with a whisk attachment until smooth and creamy, about 2–3 minutes. Gradually add the confectioners’ sugar, starting on low speed to avoid a sugar cloud, then increasing to high speed until combined and creamy. Beat in 2 tablespoons of the remaining reduced Guinness, espresso powder, vanilla extract, and salt. Taste the frosting and add additional Guinness as needed to achieve desired consistency. For a thinner frosting, beat in a splash of milk.
9. Frost and cut brownies: Once the brownies are completely cool, lift them out of the pan using the parchment overhang. Transfer to a cutting board and spread the frosting evenly over the top. Use a sharp knife to cut into squares.
10. Store leftovers: Cover leftover brownies and store at room temperature for up to 1 week to maintain freshness.

Notes

• Reducing the Guinness concentrates its flavor and prevents excess liquid in the batter, ensuring fudgy brownies.
• Espresso powder enhances the chocolate flavor but is optional.
• Using parchment or foil with an overhang makes removing and cutting brownies easier.
• Allow brownies to cool completely before frosting to prevent melting.
• If you prefer a thinner frosting, add a splash of milk for easier spreading.
• Store brownies covered at room temperature to keep them moist for up to one week.

Keywords: Guinness brownies, chocolate stout brownies, fudgy brownies, Irish desserts, chocolate beer brownies