Description
These Guinness Chocolate Brownies are the moistest brownies ever, combining cakey and fudgy textures with a rich stout flavor. Topped with a smooth Guinness chocolate ganache, they make an irresistible dessert perfect for any occasion.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil (60 ml)
- 3/4 cup Guinness Stout beer
- 2 cups sugar (414 g)
- 1/2 tsp espresso powder (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted (56 g)
- 2 large eggs
- 1 cup all-purpose flour (130 g)
- 2/3 cup Dutch-processed cocoa powder (76 g)
Chocolate Topping
- 5 oz semi-sweet chocolate chips (2/3 cup)
- 2 tbsp unsalted butter
- 2 tbsp Guinness Stout beer
- 1/4 cup powdered sugar (29 g)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper, leaving excess to lift out the brownies easily later.
- Mix Wet Ingredients: In a large bowl, whisk together vegetable oil, Guinness stout, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add Butter and Eggs: Whisk in the melted butter until smooth, then add the eggs and whisk again until fully incorporated.
- Incorporate Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder until just combined. Avoid overmixing to keep the brownies tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist, sticky crumbs.
- Cool Brownies: Remove from the oven and allow the brownies to cool completely in the pan.
- Make Chocolate Topping: In a microwave-safe bowl, combine semi-sweet chocolate chips, butter, and Guinness stout. Microwave for about 30 seconds until the Guinness is hot and butter starts melting, then whisk until smooth. Microwave a little longer if needed.
- Add Powdered Sugar to Topping: Whisk in the powdered sugar until the ganache is smooth and well combined.
- Top Brownies: Pour the ganache over the cooled brownies and spread into an even layer.
- Final Cooling and Serving: Allow the brownies with ganache to cool completely. Use the parchment paper to lift them out of the pan and cut into bars. Store in an airtight container.
- Storage: Keep at room temperature for up to 2 days, then refrigerate due to the topping. Best eaten within 4 to 5 days.
Notes
- For a stronger coffee flavor, don’t skip the espresso powder—it enhances the chocolate taste.
- If you don’t have Guinness, any stout beer can be substituted for similar flavor.
- Use parchment paper with overhang to easily lift brownies from the pan without sticking.
- Do not overbake; brownies should be slightly moist in the center for the best texture.
- The topping will firm up when cooled, making it easier to cut neat bars.
- Store brownies in an airtight container to maintain freshness and prevent drying out.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 32 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
