Description
These Guinness Chocolate Brownies are incredibly moist with a perfect balance of cakey and fudgy textures. Made with rich cocoa and stout beer, they deliver a deep, complex flavor that’s irresistible.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil (60 ml)
- 3/4 cup Guinness Stout beer (180 ml)
- 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, 150 g)
- 2 tbsp unsalted butter (28 g)
- 2 tbsp Guinness Stout beer (30 ml)
- 1/4 cup powdered sugar (29 g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper, allowing the edges to stick up for easy brownie removal.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, Guinness stout, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add Butter: Pour in the melted butter and whisk again until the mixture is smooth and uniform.
- Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure full integration.
- Add Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until no dry spots remain; avoid overmixing to keep the batter tender.
- Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist, sticky crumbs.
- Cool Brownies: Remove the brownies from the oven and let them cool completely in the pan on a wire rack before adding the topping.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine semi-sweet chocolate chips, unsalted butter, and Guinness stout. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and the butter has melted.
- Add Powdered Sugar: Stir in the powdered sugar until the ganache is smooth and glossy.
- Apply Ganache: Pour the chocolate ganache over the cooled brownies and spread into an even layer using a spatula.
- Final Cooling and Serving: Allow the ganache to set completely at room temperature. Use the parchment paper overhang to lift the brownies from the pan and cut into bars. Store in an airtight container.
- Storage Tips: Keep brownies at room temperature for up to 2 days. Refrigerate thereafter due to the topping; consume within 4-5 days for best freshness.
Notes
- For a deeper chocolate flavor, the optional espresso powder enhances the cocoa notes without adding coffee taste.
- If you don’t have Guinness, any robust stout beer will work as a substitute.
- To prevent overbaking, start checking the brownies at 30 minutes; the center should be moist but set.
- Use parchment paper with sides that rise over the pan edges for easier removal.
- Store brownies in a sealed container to maintain freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 290 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 55 mg
