Description

These Guinness Brownies are a delightful treat combining the rich taste of stout beer and chocolate, creating a moist and flavorful dessert that’s easy to make. Ideal for gatherings or a cozy night in, this recipe brings comfort to any occasion with its simple ingredients and unique flavor profile.

Ingredients

Scale

one (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
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

Cook Mode Prevent your screen from going dark

Instructions

Bring the Guinness to a boil in a small saucepan, then reduce to medium heat and simmer until reduced to 2/3 cup (160g/ml), about 12–15 minutes. Allow to cool for at least 10 minutes.
Preheat the oven to 350°F (177°C) and prepare a 9-inch square baking pan by greasing it or lining it with parchment paper.
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, whisking between until smooth. Mix in sugar and 1/2 cup (120g/ml) of reduced Guinness until well blended, then whisk in eggs and vanilla. Finally, stir in flour, salt, and optional espresso powder until the batter is thick and shiny. Pour into the prepared pan.
Bake for approximately 32 minutes, then check with a toothpick. If the toothpick comes out clean with a few moist crumbs, the brownies are done. Adjust baking time as needed, usually around 35 minutes total.
Remove from the oven and cool completely in the pan on a cooling rack before frosting or cutting.
For frosting, beat softened butter until creamy, then add confectioners’ sugar and mix until combined. Blend in 2 tablespoons of reduced Guinness, espresso powder, vanilla, and salt, adjusting thickness with more reduced Guinness or a splash of milk if necessary.
Once cooled, lift brownies out by the parchment overhang and frost. Cut into squares when ready to serve.
Store any leftover brownies covered at room temperature for up to 1 week.

Notes

Ensure the Guinness is reduced properly for better flavor and frosting consistency.
Feel free to adjust the amount of espresso powder based on your coffee preference.

Nutrition

Serving Size: 1 brownie (based on 16 servings)
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg