Ingredients
Scale
- one (11.2–12-ounce (330–355ml) bottle guinness draught stout beer
- 3/4 cup (12 tbsp; 170g) unsalted butter
- two 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped*
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- optional: 1/2 teaspoon espresso powder
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2–3 tablespoons reduced guinness (from step 1)
- 1 teaspoon espresso powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a small saucepan, bring the Guinness to a boil over medium-high heat. Reduce to medium heat and simmer until reduced down to 2/3 cup (160g/ml), about 12–15 minutes, then cool for at least 10 minutes.
- Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with aluminum foil or parchment paper for easy lifting. Set aside.
- In a large microwave-safe bowl, combine the butter and chopped chocolate. Melt in 30-second increments, whisking until smooth. Stir in the sugar and 1/2 cup (120g/ml) of reduced Guinness. Add eggs and vanilla extract, then incorporate flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour into prepared pan.
- Bake for about 32 minutes. Test with a toothpick; if it comes out with moist crumbs, they're done. Check every 2 minutes if needed, with total baking time around 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack before frosting or cutting.
- In a large bowl, beat the softened butter on high until creamy, about 2–3 minutes. Gradually add confectioners’ sugar, then beat in 2 tablespoons of reduced Guinness, espresso powder, vanilla extract, and salt. Adjust thickness with extra Guinness or milk if necessary.
- Once cooled, lift brownies using the parchment overhang and place on a cutting board. Frost brownies, then cut into squares.
- Store leftovers at room temperature for up to 1 week.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure your eggs are at room temperature for better blending.
Mix the frosting to your desired thickness by adjusting the amount of reduced Guinness or milk used.
Allow the brownies to cool completely for easier cutting.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 28g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg