Guinness and chocolate combine to create moist and cakey brownies that are rich in flavor. Use cocoa and reduced Guinness, then add pecans for extra crunch. Guinness lovers will love this brownie recipe!
In this recipe
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Why Guinness beer is perfect for brownies
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Ingredients in Guinness Brownies
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What is Guinness?
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Brownies with cocoa powder vs. chocolate
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Here’s how to store this brownie recipe
Guinness brownies anyone?
I don’t know how they celebrate St. Patrick’s Day on the Emerald Isle, but it amuses me immensely that here in the States we dress green (lest we invite a pinch), make corned beef and cabbage, and savor Ireland’s most famous foamy export – Guinness Extra Stout.
Why Guinness beer is perfect for brownies
It tastes wonderful with chocolate, which is why I’ve been making these Guinness brownies for weeks. The rich flavor of the stout simply enhances chocolate in baked goods. (If you’re looking for more proof, check out our Chocolate Guinness Cake. It’s amazing!)
Ingredients in Guinness Brownies
For these brownies, we reduce the Guinness to concentrate flavor in the liquid, then build our brownie batter in the same pot with butter, sugar, cocoa, eggs, vanilla, flour, and pecans.
The result? A dense, moist, chewy chocolate brownie with the malty notes of Guinness. Tastes great with a dollop of vanilla ice cream or a glass of milk.
Do you love Guinness? Try these other recipes
- Slow Cooker Guinness Beef Stew (or try this pressure cooker version)
- Chocolate Guinness Cake
- Potato Cheddar Guinness Soup
- Guinness bread with molasses
- Irish beef stew
What is Guinness?
Guinness is a dark, strong beer originally from Ireland. It all started with Arthur Guinness’ brewery in 1759. It’s so popular that it’s currently brewed in almost 50 countries!
It has a certain sweetness and bitterness, similar to a dark roast coffee and chocolate. So it works great in certain recipes, like this one.
Brownies with cocoa powder vs. chocolate
Brownies made with cocoa powder tend to be softer and more cake-like in texture, while brownies made with melted chocolate are chewy and fiddly. Cocoa powder brownies have a richer chocolate flavor. The benefit of cocoa brownies is that you can control the amount of fat and sugar in your brownie recipe. Both types of brownies hold a special place in our hearts and in our kitchens.
Here’s how to store this brownie recipe
You can keep brownies on the counter for about three to four days as long as you wrap them well in plastic so they don’t get exposed to air and get stale. They’ll keep well wrapped in the fridge for up to two weeks, but your freezer is the best option for longer storage – they’ll keep for up to three months. Just make sure they come to room temperature and warm them up in the microwave for a few seconds before enjoying.
More chocolaty recipes for brownie lovers
- Caramel Brownies
- Juicy chocolate brownies
- Kahlua brownies
- Best Chocolate Brownies
- Peanut Butter Swirl Brownies
From the editors of Simply Recipes
Guinness Chocolate Brownies
These brownies are on the cakey side and not the dense and fluffy side.
ingredients
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1 cup (240ml Guinness Extra Stout
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10 tablespoons (1 1/4 sticks, 140G) unsalted butter
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1 1/4 cup (250G) sugar
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3/4 cup plus 2 tablespoons (85G) unsweetened natural cocoa powder
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1/4 teaspoon Salt
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1/4 teaspoon Cinammon
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2 teaspoon vanilla extract
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2 big eggsbeaten easily
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3/4 cup (96G) all purpose flour
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2/3 cup (90G) hacked pecansOptional
method
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Preheat the oven:
Preheat oven to 350°F.
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Prepare a square baking pan:
Line an 8×8 baking pan with parchment paper or foil, leaving two sides of the pan overhanging so you can easily remove the brownies after baking. Brush with some butter or baking spray.
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Boil the Guinness and reduce by half:
Pour the Guinness into a medium saucepan (2 liters) and bring to a boil. Be careful not to over-bubble the stout and adjust the heat as needed. Cook until the liquid is reduced by half.
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Gradually add the ingredients to the Guinness and allow to cool:
Stir the butter into the reduced Guinness until melted. Add the sugar and stir until dissolved. Stir in the cocoa, salt and cinnamon.
Whisk until smooth. Remove from the heat and let cool until just slightly warm to the touch.
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Stir in the vanilla, eggs, flour and nuts:
When the mixture has cooled until slightly warm to the touch, stir in the vanilla extract and eggs. Stir in the flour until smooth. Then stir in the nuts (if using).
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Bake 30 minutes:
Pour into the prepared baking pan. Bake at 350°F for 30 minutes.
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Let cool, cut and serve:
Leave to cool on a wire rack. When completely cool, lift the brownies out of the pan. Cut into 16 to 25 squares or rectangles.
| nutritional information (per serving) | |
|---|---|
| 117 | calories |
| 5g | Fat |
| 15g | carbohydrates |
| 2g | protein |
