GUINNESS BROWNIES
Warning! These are not your typical brownies. No, these brownies are so much better. These brownies will rock your world. They really are for the true chocolate lovers, and beer lovers. Mile high and loaded with chocolate with a hint of Guinness, how can you go wrong? But if that’s not enough, they are then frosted with an incredible Guinness buttercream frosting, then topped with more dark chocolate shavings.
These Guinness brownies are so perfect for celebrating St. Patrick’s day. I’m even planning on making them again for Father’s day! But don’t let these become only a seasonal treat. I say, these brownies are for you. When you need a pick me up, when you’re feeling down, or simply when you have a sweet tooth, because these brownies will deliver!
WHAT IS GUINNESS
Guinness is a classic Irish stout with a deep dark brown color topped with a rich, dense head when poured. While the color may intimidate you, the flavor is surprisingly light. It’s a velvety smooth treat! If you would like to substitute the beer in this recipe, I would try to stick to Irish stouts. You can also use a porter, while not as smooth, but will still give these brownies amazing flavor.
WHAT INGREDIENTS ARE IN GUINNESS BROWNIES
I made these brownies with one goal in mind. I wanted them to be huge. The reason is simple. Hubs always says “My mom’s brownies are sky high and full of chocolate.” Well after 18 years of marriage, I finally decided to show him who can make better and bigger brownies.
For these Guinness brownies, you will need:
- Flour
- Cocoa powder
- Salt
- Butter
- Brown sugar
- Vanilla
- Eggs
- Guinness
- Chocolate chips
- Chocolate shavings
Now, we can’t forget about that life-changing Guinness buttercream frosting. In my opinion, that’s what really takes these brownies over the top and gives that extra punch of stout flavor.
To make the buttercream frosting, you will need:
- Guinness
- Butter
- Icing sugar (aka confectioner’s sugar or powdered sugar)
- Vanilla
- Milk
WHAT ELSE CAN I PUT IN MY GUINNESS BROWNIES
Feel free to play with mix-ins for this recipe to really make it your own! I was really all about the chocolate for these Guinness brownies, hence those chocolate chips. You can add some pecans or walnuts for extra crunch, or try out some green mint chocolate chips to really make these more festive for St. Patrick’s day. You can add anything you want!
CAN I MAKE THESE BROWNIES ALCOHOL-FREE
You can actually buy alcohol-free Guinness if you’d still like flavor from the beer in your brownies! Other than that, I believe this recipe is totally centered around the beer. If you don’t want any beer in your treats, try out this regular brownie recipe!
HOW TO MAKE GUINNESS BROWNIES
FOR THE BROWNIES
Preheat your oven to 350F and line a 9×9 baking pan with parchment paper. I used a smaller pan for this recipe because I really want these Guinness brownies to stand tall! You’re free to use a 9×13 pan instead if you want thinner brownies.
In a medium-sized mixing bowl, whisk the flour, cocoa, and salt together. You may have to sift the cocoa to get some of the lumps out. Next, in a large mixing bowl, cream the butter, sugars, vanilla, and eggs together. Add the beer and mix for another minute. I would leave the beer out and let it come to room temperature so it doesn’t shock the butter and create lumps.
Now you can dump the dry ingredients in with the wet ingredients and mix everything until well incorporated. Pour half the batter into your prepared pan, smooth it out, then disperse the chocolate chips in an even later over the batter. Cover with the remaining batter and spread everything evenly. Bake for 45 minutes and insert a toothpick in the thickest part of the brownies. If any batter sticks to the toothpick, let the brownies cook for an additional 5-10 minutes until fully cooked.
FOR THE BUTTERCREAM FROSTING
Pour the beer into a saucepan and let it reduce for 10 minutes until it’s the consistency of syrup; there should be about 1/4 cup of beer left. Using either a stand mixer or a hand mixer, cream the butter, then add the icing sugar and vanilla. Add 2 tbsp of the Guinness syrup and mix everything well. While still beating, gradually add the milk until everything is mixed well.
If you find that the frosting is too thick for your liking, you can add a little extra milk or Guinness syrup to thin it out. Wait until the brownies have FULLY cooled to spread the frosting, otherwise it will melt.
HOW TO STORE GUINNESS BROWNIES
Since these brownies are topped with buttercream, they are best stored in the fridge. They will last up to one week in the fridge, if it’s possible to keep them around that long! Store them in an airtight container to avoid having them dry out.
CAN I FREEZE GUINNESS BROWNIES
You can freeze the actual brownies, but store the frosting in the fridge separately. This type of frosting will become very watery if frozen then thawed.
MORE ST. PATRICK’S DAY RECIPES
- Skillet Shepherd’s Pie
- Irish Lamb Stew
- Guinness Braised Short Ribs
- Skillet Irish Soda Bread
- Chocolate Whoopie Pies With Baileys Butter Cream
DID YOU LOVE THIS GUINNESS BROWNIE RECIPE? TRY THESE!
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Guinness Brownies
Ingredients
For Guinness Brownies
- 1 2/3 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 cup butter melted, unsalted
- 1/2 cup brown sugar
- 2 cups sugar granulated
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups Guinness stout
- 1 cup semisweet chocolate chips
- 1/4 cup dark chocolate shavings for topping
For Guinness Buttercream Frosting
- 1 cup Guinness stout
- 1 cup butter unsalted, at room temperature
- 2 1/2 cups icing sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk I used 2%
Instructions
- Preheat oven and prepare baking pan: Preheat your oven to 350 F degrees. Line a 9x9 inch baking pan with parchment paper. Set aside.
- Combine dry ingredients: In a bowl add the flour and sift the cocoa powder, add the salt then whisk everything together. Set aside.
- Combine wet ingredients: In the bowl of your mixer add the butter, brown sugar, granulated sugar, vanilla extract and eggs.
- Combine wet and dry: Mix everything together until well incorporated, about 1 minute. Add the beer and mix for another minute. Finally add cocoa and flour mixture and mix until batter is smooth.
- Transfer batter to baking pan: Pour half the batter in the prepared baking dish, then top with the chocolate chips evenly, then top with the remaining batter.
- Bake: Bake for 45 minutes. To test if it's done, insert a toothpick in the center of the brownies and if it comes out clean, it's done. Let cool completely.
- Make frosting: Meanwhile, make the buttercream frosting. Add beer to a saucepan and cook on low heat for about 10 minutes until it reduces and thickens, it will be similar to a syrup. You should have about 1/4 cup left.
- In a stand mixer, cream butter, then add the icing sugar and vanilla extract. Add about 2 tbsp of the Guinness extract and mix well. You might not need all the Guinness extract. Gradually add milk to the frosting and beat until smooth. If frosting is too thick add in a bit more milk or the Guinness extract, a few drops at a time.
- Frost brownies: When the brownies have cooled, remove from pan and spread the buttercream frosting over the top. Sprinkle with chocolate shavings, then cut into pieces.
What is icing sugar?
Icing sugar is the same as powdered sugar or confectioners’ sugar.
I see that this recipe does not contain any baking powder. Is this correct?
That’s right! The beer gives the brownies airiness.
Ref: Mile High Guinness Brownies – could you re-post this recipe use a 9×13 pan? I’d like to bake this for a bridge pot luck.