Description
These Guinness Chocolate Brownies are exceptionally moist with a perfect blend of cakey and fudgy textures. Rich with the deep flavors of Guinness stout and cocoa, these brownies feature a luscious chocolate ganache topping that makes them irresistible and perfect for any dessert craving.
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, 140 g)
- 2 tbsp unsalted butter (28 g)
- 2 tbsp Guinness Stout beer (30 ml)
- 1/4 cup powdered sugar (29 g)
Instructions
- Prep the pan: Preheat your oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper, leaving the edges hanging over the sides to easily lift the brownies out later.
- Combine wet ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout, sugar, espresso powder (if using), vanilla extract, and salt until fully blended.
- Add butter and eggs: Whisk in the melted unsalted butter until combined, then add the two eggs and whisk again until the mixture is smooth and uniform.
- Incorporate dry ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until combined, being careful not to overmix to maintain a tender brownie.
- Bake the batter: Pour the brownie batter evenly into the prepared pan, smooth the surface with a spatula, and bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out with a few moist, sticky crumbs.
- Cool the brownies: Let the brownies cool completely in the pan on a wire rack before adding the topping.
- Make the chocolate ganache: Place the semi-sweet chocolate chips, unsalted butter, and Guinness stout in a microwave-safe bowl. Microwave for about 30 seconds until the butter starts melting and the Guinness is hot. Whisk the mixture until smooth and glossy, reheating briefly if necessary.
- Add powdered sugar: Whisk the powdered sugar into the ganache until fully incorporated and smooth.
- Top the brownies: Pour and evenly spread the ganache over the cooled brownies. Allow to cool completely so the topping sets.
- Serve and store: Use the parchment paper to lift the brownies from the pan and cut into bars. Store in an airtight container; keep at room temperature for up to 2 days, then refrigerate. Best eaten within 4-5 days.
Notes
- For a richer chocolate flavor, you can add an extra 1/4 cup cocoa powder to the batter.
- Espresso powder is optional but enhances the chocolate intensity without adding a coffee flavor.
- Make sure not to overbake; moist brownies have a fudgy center with cakey edges.
- If you don't have Guinness beer, a stout beer substitute with similar depth works well.
- Use parchment paper lining to easily remove brownies from the pan without sticking.
- The ganache topping requires refrigeration after 2 days to maintain freshness due to butter content.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend equal to 1 cup.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
