Guinness Brownies Recipe

Guinness Brownies Recipe

How To Make Guinness Brownies

Something you’ll never taste regularly, this Guinness brownies recipe includes Guinness stout in the ingredients, giving off a caramelized flavor.

Preparation: 45 minutes
Cooking: 35 minutes
Additional Time: 2 hours 40 minutes
Total: 4 hours



  • 12ozbottle guinness extra stout
  • ¾cupunsalted butter
  • 8ozbars semi sweet chocolate,coarsely chopped
  • cupsgranulated sugar
  • 3large eggs
  • 1tsppure vanilla extract
  • 1cupall purpose flour,spoon & leveled
  • ½tspsalt
  • ½tspespresso powder,optional

For the Guinness Frosting:

  • ½cupunsalted butter,softened to room temperature
  • 2cupsconfectioner’s sugar
  • 3tbspreduced guinness
  • 1tspespresso powder
  • ½tsppure vanilla extract
  • ¼tspsalt


  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 ⅔ cup, for about 20 to 22 minutes.

  2. Set aside to cool for at least 10 minutes.

  3. Preheat the oven to 350 degrees F and grease a 9×9-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.

  4. Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30-second increments, whisking after each, until completely smooth.

  5. Whisk in the sugar and ½ cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract.

  6. Finally, whisk in the flour, salt, and espresso powder (if using). Pour/spread evenly into prepared pan

  7. Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan.

  8. 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.

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

Guinness Frosting:

  1. 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 for about 2 to 3 minutes.

  2. Add the confectioners’ 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.

  3. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.

  4. Frost cooled brownies.

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


  • Calories: 293.90kcal
  • Fat: 15.68g
  • Saturated Fat: 9.55g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 4.39g
  • Polyunsaturated Fat: 0.71g
  • Carbohydrates: 37.28g
  • Fiber: 0.84g
  • Sugar: 30.49g
  • Protein: 2.27g
  • Cholesterol: 58.40mg
  • Sodium: 102.00mg
  • Calcium: 13.28mg
  • Potassium: 68.43mg
  • Iron: 0.80mg
  • Vitamin A: 109.04µg
  • Vitamin C: 0.00mg
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