Recipe Index

Sweets | Guinness Brownies

Posted on February 7, 2012

I saw these on a blog and had to try them. These are rich and dense, like a flourless chocolate cake. The beer intensifies the flavor of the chocolate, but doesn't taste beer-y.

Yield: a bunch

Guinness brownies


1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature, cut into cubes

8 ounces dark bittersweet chocolate, chopped

3/4 cup milk chocolate chips

4 large eggs, room temperature

1 cup granulated sugar

2 bottles Guinness beer, reduced to 1 1/4 cups, cooled

3/4 teaspoon vanilla

1 cup semi-sweet chocolate chips

powdered sugar for dusting (optional)



Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with parchment paper. I like to leave flaps over the wide sides so that I can lift the brownies out later.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

In a double boiler set over low heat, melt butter, bittersweet chocolate, and milk chocolate chips. Remove from heat.

In a large mixing bowl, beat together eggs and sugar on high speed until light and fluffy. Pour in melted chocolate mixture and mix until combined.

Add flour-cocoa mixture and whisk until just combined. Whisk in Guinness and vanilla.

Pour into prepared pan. Scatter semi-sweet chips over batter.

Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Mine took 26 minutes.

Let brownies cool. Dust with powdered sugar, if using. Cut into squares.

Guinness brownies


(Ref. Guinness Brownies recipe, Patent and the Pantry blog.)