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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/guinness-brownies-recipe/