In these Chocolate Guinness Brownies, chocolate and stout beer collide in a decadent and fudgy brownie. Topped with a simple brown butter stout frosting (because why not?) for the ultimate Guinness brownie experience. Serves 9 in about an hour and a half.
Beer and brownie is a beautiful and decadent thing. And St. Patrick’s Day is a perfect time to indulge in a little ebony nectar in our brownies, amiright? Well that’s my excuse anyways.
If you’ve ever ordered a Guinness or have eyeballs and have seen a picture of Guinness, you know it’s a tall glass filled with dark, almost black beer with the light tan-ish white foam on top, right? I used that as inspiration for these chocolate Guinness brownies. Dark chocolate stout brownie punched with a little espresso, baked and topped with a thick layer of brown butter stout frosting. The combo of the rich brownie with the frosting goes without saying. (it’s amazing)
This St. Patrick’s Day put a little stout in your chocolate brownies! You won’t regret it.
To Make These Chocolate Guinness Brownies You Will Need:
- chocolate
- butter
- eggs
- sugar
- vanilla
- instant espresso
- kosher salt
- Guinness beer
Preheat your oven to 350℉ (or 180℃) and line an 9×9 pan with parchment paper leaving 2-inches of over hang on all sides.
First measure and pour 1/2 cup of Guinness into a small saucepan and simmer on medium-low heat until it reduces to 1/3 cup. This only takes about 5 to 8 minutes. Once the beer has reduced, set it off to the side to cool for a few minutes.
Meanwhile, place a mixing bowl over top of a pan of simmering water. The pot should be filled 1/4 of the way and not touch the bottom of the bowl. Add 2 sticks (or 1 cup) of unsalted butter and 12 ounces of semisweet (or bittersweet) chocolate.
Next, stir occasionally until the chocolate and butter melts. Then carefully remove the bowl of melted chocolate from the pot of simmering water and set it off to the side to cool slightly.
Next, in a separate, large bowl add in the 3 whole eggs, 1 cup granulated sugar, 1/2 cup dark brown sugar, 1 tablespoon instant espresso powder, 1 teaspoon vanilla extract.
Then whisk well to combine.
And then, to the egg/sugar mixture, gradually add in the slightly cooled chocolate/butter mixture and also the reduce Guinness,
Whisk to combine.
The batter should thicken and be glossy. I just want to face plant into this bowl right now.
Lastly, add in the 3/4 cup of flour and then a teaspoon of salt.
Then switch over to a rubber spatula and gradually stir to combine.
There should be no traces of flour remaining, do not over mix.
Next, pour the brownie batter into a 9×9 pan that is lined with parchment paper leaving 2-inches of over hang on all sides.
Next, slide the pan onto the middle rack of your preheated oven and bake for 30 to 40 minutes or until desired doneness. 35 minutes in the oven yielded perfect fudgy brownies for us.
Allow the brownies to cool completely before frosting.
For the frosting, brown 6 tablespoons of butter in a skillet. For complete instructions on how to brown butter, click over to this post.
Next, pour the warm browned butter into a mixing bowl with 3 cups powdered sugar that has been sifted. Then use an electric mixer to combine.
Next add in 2 tablespoons of Guinness
Then gradually add enough whole milk until you reach a desired consistency, about 2 to 3 tablespoons.
Finally, frost the brownies with as little or as much of the frosting as your heart desires.
As you can clearly see, we go all out.
Cut, serve, devour.
These brownies were a hit at our house. I had like one bite, and believe me, the struggle was real because it took everything I had to not unhinged my jaw and then inhale the pan. I suppose that means I have more willpower than I thought.
These chocolate Guinness brownies are:
rich and fudgy
chocolaty with a subtle hint of beer (so good)
simply perfect.
The End.
Enjoy! And if you give this Chocolate Guinness Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Guinness Brownies with Brown Butter Stout Frosting
Ingredients
FOR THE CHOCOLATE GUINNESS BROWNIES:
- 1/2 cup Guinness or Irish stout beer
- 1 cup unsalted butter
- 12 ounces bittersweet chocolate, or semisweet chocolate
- 3 large eggs
- 1 teaspoon real vanilla extract
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tablespoon instant espresso powder
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
FOR THE BROWN BUTTER STOUT FROSTING:
- 6 tablespoons unsalted butter, browned
- 3 cups powdered sugar, sifted
- 1/2 teaspoon real vanilla extract
- 2 tablespoons Guinness or Irish stout beer
- 2 to 3 tablespoons whole milk, or heavy cream
Equipment
Instructions
FOR THE CHOCOLATE GUINNESS BROWNIES:
- Preheat your oven to 350℉ (or 180℃) and line an 9x9 pan with parchment paper leaving 2-inches of over hang on all sides.
- In a small sauce pan, simmer the beer until it's reduced to 1/3 of a cup. Set aside and let cool.
- Bring a pot (filled 1/4 of the way) with water up to a boil. Reduce to a simmer and place a bowl over top, the water should not touch the bottom of the bowl. Add the chocolate and the butter. Stir until both are melted and combined. Remove and let cool slightly.
- In a large bowl whisk together the eggs, vanilla, sugars and espresso powder. Gradually add in the slightly cooled chocolate/butter mixture and the reduced Guinness, whisking to combine. The batter should thicken.
- Lastly, add in the flour and salt. Gradually stir to combine until no traces of flour remain, do not over mix.
- Pour the brownie batter into your prepared pan. Slide the pan onto the middle rack of your preheated oven and bake for 30 to 40 minutes or until desired doneness. Let cool completely before frosting.
FOR THE BROWN BUTTER STOUT FROSTING:
- In a 10-inch skillet melt the butter on medium-low heat, stirring and scraping the sides until it browns and turns a deep golden color. Remove and let cool slightly.
- Meanwhile, in a large mixing bowl, sift the powdered sugar. Pour in the brown butter and combine using an electric mixer.
- Add in the stout and mix on low to combine. Add enough milk until you reach a desired consistency, about 2 to 3 tablespoons.
- Spread frosting on cooled brownies, cut and serve.
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