guinness brownies

These Guinness brownies are made from reduced Guinness Stout. They're fudgy, rich, and topped with espresso powder and Guinness infused frosting!

Guinness Brownies

Guinness Extra Stout

(12 Tbsp; 175 grams) unsalted butter

sugar

eggs

vanilla extract

(125 grams) all-purpose flour (spoon & leveled)

salt

espresso powder

(1 stick; 115 grams) unsalted butter, softened to room temperature

(240 grams) confectioners’ sugar

2-3 Tablespoons reduced Guinness (from step 1)

In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies and the rest in the frosting.

Preheat the oven to 350°F (177°C) and grease a 9&#215;9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.

Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.

Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take about 35 minutes.

Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.

Make the frosting: 

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners&#8217; sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.

Cover and store leftover brownies at room temperature for up to 1 week.

I made these for my Guiness loving BF. He ate 3 brownies in one sitting. He commented that the frosting is the same color as the head on top of the Guiness when poured in a glass. My brownies were done in 30 minutes and were cakey, not like fudgy, so I was happy.  Not very sweet so the frosting enhanced the brownie. BF said he's going to eat the next piece with a glass of Guiness instead of milk.

These were svery delicious. My hisbnd said they are a winner,  I never had had Guiness before so I will either have to drink 5 bottles or make 5 more pans of brownies.  I used an 8 x 8 pan and they took about 40 minutes.

Best brownies I ever made ... EVER ... seriously!    These are phenomenal.  I don't drink beer let alone Guinness, but something made me grab a six pack of Guinness Extra Stout, and I'm sure glad I did.  The combination of the reduced Guinness and the espresso powder is an unbelievable combination.    I made no adjustments in ingredients or baking time.  These baked up exactly as shown in the recipe.  The best part ... my husband won't touch the Guinness, so it is ALL mine for more baking!   Thank you, Sally, for the perfect recipe.

Never expected to love these as much as I do! "Inherited" two bottles of Guiness and this was the best use ever. Fudgy but not goopy, great texture, reduced Guiness and espresso powder add great depth of flavor. I halved the frosting as I wanted more of a sweet glaze rather than full out frosting. Thank you for another great keeper!

Everyone who tasted these loved them! Great recipe!

Oh my gosh! Just made these for St Patrick’s Day, the best brownies ever♥️

Really great recipe- including the frosting which I don’t normally bother with. Half the frosting was perfect for a lighter frosting contingent. Don’t skip the espresso powder in the brownies or frosting!

I just made these for St. Patrick's Day and they are delicious.  I don't normally like frosting, but the frosting was a nice addition to the brownie.  They are equally as delicious without the frosting.  This recipe is a keeper and not just for St. Patricks Day! ;)

These brownies were easy to throw together and were very delicious, BUT…I took them out of the oven after 36 minutes—when the toothpick came out with crumbs as described, and the top seemed done. No settling occurred after they cooled so I went ahead and frosted them. The first three pieces were perfect (though for my taste, there was too much frosting—we loved the taste of the frosting), but beyond the first row, the brownies looked like raw brownie dough. It was the strangest thing. I was going to toss the whole pan, but then thought, what do I have to loose? I scraped most of the frosting off, and baked them for 30 more minutes and they were finally done. I tossed the frosting and the frosting that I couldn’t scrape off baked and looks like of cool and added a tasty sweet topping. I dont think I will make these again unless I add more flour and bake at a higher temperature.

Made these for St Patrick's Day &amp; everyone loved them! Guinness flavour was subtle, complementing the dark chocolate I used perfectly (I prefer 'less sweet' so dark chocolate was perfect). Didn't have espresso powder so substituted Kahlua liqueur for a bit of the condensed Guinness in both the batter &amp; icing to give that coffee flavour. Worked perfectly!  Thank you for the recipe

I made these for St. Patrick's Day this year and they were a huge hit with my family.  We have some beloved brownie recipes already, but judging from the response I got, these brownies will be at the top of the list.  I doubled the recipe and it worked out great.  The espresso powder really added to the flavor.  Thanks Sally!

Super delicious - was nervous at first. My beer reduced down too much within 12 minutes, so I only had 1/2 cup. I used an oatmeal stout from Trader Joe's. Since I didn't have beer for the frosting, I used Bailey's Irish Cream. I will note, I halved the frosting and felt that was enough for the pan. Especially since we got a lotttttta buttttah in the batter.

Would certainly make these again, maybe omit the espresso powder from the frosting and add a bit more to the batter.

Do I keep these in the fridge?

I made these brownies a week ago and they were great. Has anyone had experience with bake time if you double the recipe, and use a 9 x 13" pan?

https://www.youtube.com/watch?v=VWDtgZAnp5w

These Guinness brownies are made from reduced Guinness Stout. They’re fudgy, rich, and topped with espresso powder and Guinness infused frosting.

Get the full recipe: https://sallysbakingaddiction.com/guinness-brownies/

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Guinness Brownies | Sally's Baking Addiction

Easy Guinness Brownies. Super moist and chewy brownies with a hint of stout beer. The perfect St. Patrick's Day dessert!

chocolate

unsalted butter (at room temperature)

whole wheat pastry flour

all-purpose flour

cocoa powder (plus 1 tablespoon)

eggs (at room temperature)

Irish stout beer (plus 2 tablespoons,

chocolate chips

unsalted butter ((1 stick) at room temperature)

Irish stout (such as Guinness)

Place the oven rack in the center position and preheat the oven to 350 degrees F. Spray an 8x8-inch baking dish with nonstick spray. Line with parchment paper, leaving some hanging out opposite sides like handles. Spray again, then set aside.

In a large heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water), melt together the chopped chocolate and butter. When the chocolate is almost melted, remove from the heat and stir until the mixture is completely melted together and smooth. Let cool 5 minutes.

In a separate bowl, sift together the whole wheat pastry flour, all-purpose flour, cocoa powder, and salt.

Once the chocolate mixture has cooled, whisk in the granulated sugar until combined. At this point, the mixture will look grainy. Stir in the eggs, one at a time, fulling combining between each addition. Keep stirring until chocolate mixture is smooth and glossy (about 40 strokes). Stir in the vanilla extract.

Add the dry ingredients to the chocolate mixture a few tablespoons at a time, stirring in between each addition, just until the flour disappears. Slowly stir in the beer. It will foam as it is added, but keep working in additions and stir until the foam subsides. Fold in the chocolate chips.

Scape the batter into the prepared pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center of the brownies comes out with just a few moist crumbs clinging to it, 25 to 30 minutes. Cool to room temperature, then remove from the pan using the parchment-paper handles.

Meanwhile, prepare the Guinness frosting: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until light and fluffy, about 1 minute. With the mixer running on low, slowly beat in the powdered sugar. Add the vanilla extract and 2 tablespoons of stout. Continue beating until the frosting is smooth and fluffy, about 3 additional minutes. If you'd like a thinner frosting, beat in 1 additional tablespoon stout. Spread over the cooled brownies. Slice and enjoy.

These brownies were a HUGE hit this weekend!  Fairly easy to make.  I don’t like brownies unless they are frosted, and I really liked the fudgy texture.  Not dry at all.  Maybe my fave recipe of yours that I have made.

These brownies are a hit everytime I make them.   I love the density of the brownie.

So rich and delicious, it was hard to not eat all the batter. My icing came out runny, I’ll have to work on that, but these are so good you don’t even need the icing.

These are absolutely incredible! I always bake from scratch, but these are a whole new level. I made them the day before and put in the fridge. Dense and delicious! Will be making again the whole crowd couldn’t stop talking about them!

Made these for St Patrick’s day; they were delicious! And quite possibly the most beautiful brownies I have ever made.

So so tasty! More of a fudge like, dense brownie which I loved! A hit too with the hubs &amp; kids!
-Bradley Jean

Dear Erin
After seeing  recipes for Guinness brownies posted on Facebook around St Patrick's Day, I finally searched through many online and decided upon yours as it had less sugar and more chocolate than many. I was worried my batter was too thin and the brownies wouldn't be fudgey as I used almost a full 1 cup of the reduced stout instead of 3/4 cup. No worries - they were so good that I will not attempt another. Coworkers raved about them as well. I'm a dark chocolate lover and used the darkest Ghirardelli chips. Next time I might try  using milk chocolate chips instead. (A chocolate, chocolate chip recipe I have uses cocoa powder, bar chocolate and a combo of dark and milk chocolate chips. I think the milk chocolate gives it a little creaminess.) Next time I also might make just half the frosting.   Thank you for such a great treat!

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