Dessert

Guinness Brownies

If you are looking for a dessert to serve with your St. Patrick’s Day meal, here’s one everyone will love…Guinness Brownies!

If you’re not a big Guinness fan, don’t worry, the flavor is subtle but you can definitely tell it is there. If you want more of a Guinness flavor, use the Guinness Extra Stout instead.

I’m not sure I would describe these as the brownies I am used to baking.

The texture is more like a cake bite with a brownie twist. So don your best green outfit (or perhaps a kilt if you dare) and whip up a batch of these brownies for tomorrow’s festivities. 🙂

How to make Guinness Brownies:

Ingredients:

2 (11.2 oz) bottles Guinness beer

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

8 ounces dark bittersweet chocolate, chopped

3/4 cup white chocolate, chopped

6 tablespoons unsalted butter, cut into cubes

4 large eggs, at room temperature

1 cup sugar

3/4 teaspoon vanilla

1 cup semi-sweet chocolate chips

How to make Guinness Brownies:

Step 1. Bring beer to a boil in a medium saucepan over medium heat. Simmer until it is reduced to 1 ¼ cups, about 15 minutes. Keep a measuring cup nearby so you can check the progress. Remove from heat and allow the beer to cool to room temperature.

Step 2. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Step 3. In a medium bowl, whisk together flour, cocoa, and salt until combined; set aside.

Step 4. Melt the bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove the chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.

Step 5. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on high until light and fluffy, about 3 minutes. Add melted chocolate, beating until combined. Reduce speed to low and add flour mixture, beat to combine. Add the reduced beer mixture and the vanilla extract and beat until combined. Pour into the prepared baking pan and sprinkle the semisweet chocolate chips evenly on top of batter.

Step 6. Bake 20 to 25 minutes on center rack in the oven, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.

Step 7. Using parchment overhang, lift brownies from pan. Cut into 2-inch squares and serve.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Guinness Brownies

Guinness Brownies

Guinness Brownies

Yield: 24 brownies
Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes

If you’re not a big Guinness fan, don’t worry, the flavor is subtle but you can definitely tell it is there. If you want more of a Guinness flavor, use the Guinness Extra Stout instead. SO good!

Ingredients

  • 2 (11.2 oz) bottles Guinness beer
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 ounces dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate, chopped
  • 6 tablespoons unsalted butter, cut into cubes
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 3/4 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Bring beer to a boil in a medium saucepan over medium heat. Simmer until it is reduced to 1 ¼ cups, about 15 minutes. Keep a measuring cup nearby so you can check the progress. Remove from heat and allow the beer to cool to room temperature.
  2. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  3. In a medium bowl, whisk together flour, cocoa, and salt until combined; set aside.
  4. Melt the bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove the chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on high until light and fluffy, about 3 minutes. Add melted chocolate, beating until combined. Reduce speed to low and add flour mixture, beat to combine. Add the reduced beer mixture and the vanilla extract and beat until combined. Pour into the prepared baking pan and sprinkle the semisweet chocolate chips evenly on top of batter.
  6. Bake 20 to 25 minutes on center rack in the oven, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
  7. Using parchment overhang, lift brownies from pan. Cut into 2-inch squares and serve.

Notes

Source: adapted from Blondie’s Cakes, originally adapted from Group Recipes

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 43mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 3gSugar: 16gSugar Alcohols: 0gProtein: 4g

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