These fudgy, decadent Guinness Chocolate Brownies bring together deep cocoa flavor and the rich maltiness of stout beer in every bite. The first time I baked these, the smell alone had my sister Karla peeking into the kitchen every five minutes. They're surprisingly simple to make, with a glossy chocolate ganache on top that makes them look like they came straight from a fancy bakery.
If you love deep, rich chocolate treats, you're going to want to bookmark this one right next to my Guinness Chocolate Cake and my Heart Shaped Brownies. And if you're a fan of creamy, dreamy desserts, my Molten Cookie Dough Cupcakes are another must-try from this little corner of my kitchen.
What Makes These Guinness Chocolate Brownies Special
The stout adds moisture and a subtle malty depth that you won't find in regular Guinness Chocolate Brownies. It's not overwhelming, just a gentle warmth that makes the chocolate taste richer. The ganache topping takes them over the edge, smooth and glossy with just a hint of Guinness running through it. These are the kind of brownies you cut into thick squares and serve with a cold glass of milk or a hot cup of coffee.
Jump to:
- What Makes These Guinness Chocolate Brownies Special
- Guinness Chocolate Brownies Ingredients
- How to Make Guinness Chocolate Brownies
- Simple Swaps and Substitutions
- Equipment For Guinness Chocolate Brownies
- How to Store These Guinness Chocolate Brownies
- Expert Tips
- FAQ
- Related
- Pairing
- Guinness Chocolate Brownies
Guinness Chocolate Brownies Ingredients
Here's what goes into these rich, fudgy Guinness Chocolate Brownies.
See Recipe Card Below This Post For Ingredient Quantities
For the Brownies:
- Vegetable oil: Keeps the brownies moist and tender without adding extra flavor.
- Guinness Stout beer: Adds depth and richness to the chocolate. The malty flavor enhances the cocoa without tasting boozy.
- Sugar: Sweetens the brownies and helps create that shiny, crackly top.
- Espresso powder (optional): Deepens the chocolate flavor without making the brownies taste like coffee.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Salt: Balances the sweetness and makes the chocolate pop.
- Unsalted butter, melted: Adds richness and helps create a fudgy texture.
- Large eggs: Bind everything together and add moisture.
- All-purpose flour: Gives the brownies structure without making them cakey.
- Dutch-processed cocoa powder: Provides deep, smooth chocolate flavor. It's less acidic than natural cocoa and gives these brownies their rich color.
For the Chocolate Topping:
- Semi-sweet chocolate chips: Melt into a smooth, glossy ganache.
- Unsalted butter: Adds silkiness to the ganache.
- Guinness Stout beer: Ties the topping to the brownies with a hint of malt.
- Powdered sugar: Sweetens the ganache and helps it set to a smooth finish.
How to Make Guinness Chocolate Brownies
These come together quickly with just a few simple steps.
Preheat and prep: Preheat your oven to 350°F (180°C). Grease a 9×9 square baking pan and line it with parchment paper, leaving some hanging over the sides so you can lift the brownies out easily later.
Mix the wet ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness Stout, sugar, espresso powder if you're using it, vanilla extract, and salt until everything is well combined and the sugar starts to dissolve.
Add the butter: Pour in the melted butter and whisk until it's fully mixed in and the batter looks smooth.
Whisk in the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is glossy and thick.
Fold in the dry ingredients: Add the flour and cocoa powder, then whisk gently just until you don't see any dry streaks. Don't overmix or the brownies can turn out tough.
Bake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist, sticky crumbs. The edges should look set but the center should still seem a little soft. Let them cool completely in the pan.
Make the ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and Guinness. Microwave for about 30 seconds, or until the Guinness is hot and the butter starts to melt.
Whisk until smooth: Stir the mixture until it's completely smooth. If there are still chunks of chocolate, microwave it for another 10-15 seconds and whisk again.
Add the powdered sugar: Whisk in the powdered sugar until the ganache is silky and well combined.
Top and cool: Pour the ganache over the cooled brownies and spread it into an even layer with a spatula. Let the brownies sit until the ganache sets, then use the parchment paper to lift them out of the pan. Cut into squares and serve.
Simple Swaps and Substitutions
You can adjust this Guinness Chocolate Brownies to fit what you have on hand.
No Guinness? Use any dark stout or porter. The flavor will be slightly different, but still delicious.
Swap the espresso powder: If you don't have it, just leave it out. The brownies will still taste rich and chocolatey.
Use natural cocoa powder: Dutch-processed cocoa gives the best color and flavor, but natural cocoa will work in a pinch. The brownies might be slightly lighter in color.
Make them gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend.
Skip the ganache: These brownies are amazing on their own. If you're short on time, dust them with powdered sugar instead.
Equipment For Guinness Chocolate Brownies
You don't need much to make these Guinness Chocolate Brownies.
- 9×9 square baking pan: The perfect size for thick, fudgy brownies.
- Parchment paper: Makes it easy to lift the brownies out for clean cutting.
- Microwave-safe bowl: For melting the ganache quickly.
- Whisk: Helps you mix everything smoothly.
- Toothpick: To check for doneness without overbaking.
- Airtight container: Keeps the brownies fresh and fudgy.
How to Store These Guinness Chocolate Brownies
Keep them in an airtight container at room temperature for up to 2 days. If your kitchen is warm or you want them to last longer, store them in the fridge for 4-5 days. The ganache will firm up in the fridge, so let them sit at room temperature for a few minutes before serving if you want that soft, fudgy texture back. You can also freeze them for up to 3 months. Wrap individual Guinness Chocolate Brownies in plastic wrap, then store them in a freezer bag. Thaw at room temperature or pop them in the microwave for a few seconds.
Expert Tips
Don't overbake: The toothpick should come out with a few moist crumbs, not completely clean. That's how you get fudgy Guinness Chocolate Brownies instead of cakey ones.
Let them cool completely: It's tempting to cut into them right away, but waiting helps the texture set and makes cutting cleaner.
Use room temperature eggs: They mix in more easily and create a smoother batter.
Line the pan properly: Let the parchment paper hang over the edges so you can lift the whole block out and cut perfect squares.
Measure cocoa powder correctly: Spoon it into the measuring cup and level it off. Packing it in can make the brownies dry.
FAQ
How to know when chocolate Guinness cake is done?
Insert a toothpick into the center. It should come out with a few moist, sticky crumbs, not wet batter. The edges should look set and start to pull away from the pan slightly. If you wait until the toothpick is completely clean, they'll be overbaked.
What are the most common brownie mistakes?
Overbaking is the biggest one. Pull them out when they still look a little underdone in the center. Overmixing the batter can also make them tough instead of fudgy. And skipping the parchment paper makes them harder to remove cleanly from the pan.
Does chocolate Guinness cake need to be refrigerated?
Not right away. These Guinness Chocolate Brownies can sit at room temperature for up to 2 days in an airtight container. After that, refrigerate them to keep them fresh. The ganache will firm up in the fridge, so let them come to room temperature before serving if you want them soft and fudgy.
Can you add Guinness to brownie mix?
Yes, you can. Replace some of the liquid in a boxed brownie mix with Guinness, usually about ¼ to ½ cup. It adds a nice depth of flavor, but homemade brownies like these give you more control over texture and taste.
Related
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Pairing
These are my favorite dishes to serve with Guinness Chocolate Brownies
Guinness Chocolate Brownies
Ingredients
Method
- Preheat oven to 350°F (180°C). Grease a 9×9 square baking pan and line it with parchment paper that sticks up over the sides.
- In a large mixing bowl, combine the vegetable oil, Guinness, sugar, espresso powder, vanilla extract, and salt. Whisk until well combined.
- Add the melted butter and whisk until well combined.
- Whisk in the eggs until smooth and combined.
- Sift in the flour and cocoa powder, then whisk gently until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan.
- For the chocolate topping, place the chocolate chips, butter, and Guinness in a microwave-safe bowl. Microwave for 30 seconds, then whisk until smooth.
- Add powdered sugar to the ganache and whisk until smooth and combined.
- Pour the ganache over the cooled brownies and spread into an even layer.
- Allow the brownies to cool completely, then use the parchment paper to lift them from the pan. Cut into bars.
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