Description
These Guinness Chocolate Brownies are incredibly moist and present a perfect blend of cakey and fudgy textures. Enhanced with rich cocoa and a deep stout flavor, they are topped with a silky Guinness chocolate ganache, making them irresistibly delicious and perfect for any dessert craving.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil
- 3/4 cup Guinness Stout beer
- 2 cups sugar
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup all-purpose flour
- 2/3 cup Dutch-processed cocoa powder
Chocolate Topping
- 5 ounces semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons Guinness Stout beer
- 1/4 cup powdered sugar
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 paper to extend above the edges for easy brownie removal later.
- Mix wet ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout beer, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add melted butter: Pour in the melted unsalted butter and whisk again until fully incorporated.
- Incorporate eggs: Add the eggs one at a time, whisking thoroughly after each addition to create a smooth mixture.
- Add dry ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until the batter is combined, being careful not to overmix.
- Pour and bake: Transfer the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool brownies: Allow the brownies to cool completely in the pan on a wire rack.
- Prepare chocolate ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and Guinness stout beer. Microwave for about 30 seconds until the beer is hot and the butter begins to melt, then whisk until smooth. If necessary, microwave for additional short intervals to achieve a smooth ganache.
- Add powdered sugar: Whisk in the powdered sugar until the ganache is well combined and smooth.
- Top brownies: Pour the ganache over the cooled brownies and spread it evenly with a spatula.
- Final cooling and serving: Let the brownies cool completely so the ganache sets. Use the parchment paper overhang to lift the brownies from the pan, cut into bars, and serve.
- Storage: Store the brownies in an airtight container. Keep them at room temperature for up to 2 days, then refrigerate because of the topping. They are best enjoyed within 4-5 days.
Notes
- Use Dutch-processed cocoa powder for a deeper chocolate flavor and better texture.
- Espresso powder is optional but enhances the chocolate richness.
- Line the pan with parchment paper extending beyond edges to easily lift the brownies out.
- Do not overmix the batter to maintain a fudgy texture.
- Allow brownies to cool completely before adding ganache to prevent melting.
- Store brownies in an airtight container to keep them fresh longer.
Nutrition
- Serving Size: 1 brownie
- Calories: 310 kcal
- Sugar: 36 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
