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.
Serves:
Ingredients
- 12ozbottle guinness extra stout
- ¾cupunsalted butter
- 8ozbars semi sweet chocolate,coarsely chopped
- 1¼cupsgranulated 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
Instructions
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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.
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Set aside to cool for at least 10 minutes.
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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.
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Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30-second increments, whisking after each, until completely smooth.
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Whisk in the sugar and ½ cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract.
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Finally, whisk in the flour, salt, and espresso powder (if using). Pour/spread evenly into prepared pan
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Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan.
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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.
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Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
Guinness Frosting:
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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.
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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.
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Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.
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Frost cooled brownies.
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Cover and store leftover brownies at room temperature for up to 1 week.
Nutrition
- 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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