Guinness Brownies

Oh my gosh, you guys! I just made Guinness brownies, and wow—they smell so rich and chocolatey. I had to stop myself from sneaking a bite.

They are fudgy, moist, and have this deep, malty flavor from the Guinness. Honestly, it’s like chocolate and beer had the best baby ever.

Just thinking about that first bite makes me want one right now. Sweet, bold, and a little boozy—so perfect for dessert.

You have to try these with me. Grab your ingredients, and let’s bake some magic together!

Why You’ll Love This Recipe

• Unique Flavor Profile: Guinness beer enhances the chocolate with a rich, malty depth.
• Perfectly Fudgy Texture: These brownies strike the perfect balance between cakey and gooey.
• Crowd-Pleasing Dessert: A hit at parties, game nights, or as a gift.
• Easy to Make: Straightforward steps and readily available ingredients.
• Customizable: Add espresso powder, nuts, or chocolate chips for your personal twist.

Required Kitchen Tools

• Medium saucepan
• Large mixing bowls
• Whisk and spatula
• 9×13-inch baking pan
• Parchment paper
• Electric mixer (for frosting)
• Cooling rack

Ingredients

For the Brownies:

• One 12-ounce (355ml) bottle Guinness 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
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon espresso powder

For the Guinness Frosting:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
• 2 cups (240g) confectioners’ sugar
• 2-3 Tablespoons reduced Guinness (reserved from the brownie process)
• 1 teaspoon espresso powder
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Variations for Guinness Brownies

• Extra Fudgy: Add an additional 2 ounces of semi-sweet chocolate to the batter.
• Nutty Crunch: Stir in 1/2 cup of chopped walnuts or pecans.
• Espresso Kick: Increase espresso powder to 1 teaspoon for a bolder coffee flavor.
• Double Chocolate: Mix in 1/2 cup of chocolate chips for pockets of melted chocolate.
• Salted Caramel: Drizzle salted caramel sauce over the frosting for an extra layer of indulgence.

Step-by-Step Instructions

1. Reduce the Guinness

Start by pouring the Guinness into a medium saucepan. Bring it to a gentle simmer over medium heat and let it reduce to about 1/3 cup (approximately 15 minutes). This concentrated liquid will intensify the beer’s malty flavors. Once reduced, set aside to cool slightly. Reserve 2-3 tablespoons for the frosting.

2. Melt the Chocolate and Butter

In the same saucepan (no need to wash it), melt the butter over low heat. Add the chopped semi-sweet chocolate and stir until smooth and glossy. Remove from heat and let it cool for 5 minutes.

3. Mix the Wet Ingredients

In a large mixing bowl, whisk the granulated sugar into the melted chocolate mixture. Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract and 1/3 cup of the reduced Guinness.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, and optional espresso powder. Gradually fold this dry mixture into the wet ingredients using a spatula. Mix just until combined; overmixing can lead to dense brownies.

5. Bake the Brownies

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely on a wire rack.

6. Prepare the Guinness Frosting

Using an electric mixer, beat the softened butter until creamy. Gradually add the confectioners’ sugar, 1/2 cup at a time. Mix in the reserved reduced Guinness, espresso powder, vanilla extract, and salt. Beat until the frosting is light and fluffy. Adjust the consistency with more sugar or Guinness if needed.

7. Frost the Brownies

Once the brownies are completely cooled, spread the frosting evenly over the top. Use an offset spatula for a smooth finish. For a decorative touch, sprinkle with a pinch of sea salt or chocolate shavings.

Serving and Decoration

Cut the frosted brownies into squares and serve at room temperature. For an elegant presentation, dust with cocoa powder or top each piece with a small chocolate garnish. These brownies pair wonderfully with coffee, a scoop of vanilla ice cream, or—of course—a pint of Guinness!

Storing Guinness Brownies

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Keep refrigerated for up to 1 week. Allow them to come to room temperature before serving for the best texture.
• In the Freezer: Wrap individual brownie squares tightly in plastic wrap and place them in a freezer-safe bag. Store for up to 3 months. Thaw overnight in the fridge.

Nutrition Information (Per Serving)

Calories	Fat	Carbohydrates	Protein
320	16g	42g	4g

Conclusion

Guinness Brownies are the ultimate indulgence, perfect for celebrating St. Patrick’s Day, impressing at gatherings, or simply treating yourself. The combination of rich chocolate and Guinness’s malty notes creates a dessert that’s both familiar and extraordinary. Whether you’re a seasoned baker or a beginner, this recipe is approachable and rewarding.

FAQs About Guinness Brownies

Can I use a different type of beer?

Absolutely! While Guinness provides a distinct flavor, other stouts or porters can work well. Experiment with different craft beers for unique results.

Do these brownies taste like beer?

The beer flavor is subtle and enhances the chocolate’s richness without being overpowering. It’s more about the depth it adds to the overall flavor.

Can I make these brownies without the frosting?

Yes! The brownies are delicious on their own. The frosting is an optional but delightful addition.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I know when the brownies are done?

Check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, they’re ready.