There’s a thing that bakers won’t always tell you: the simplest baked goods are sometimes the trickiest.
That goes for things like fudgy not cakey, done but not dry brownies. You should know, I’ve made a lot of crappy brownies. Not for lack of practice or desire. It’s just that the proportions are more fickle than you might expect from a simple mixture of chocolate, butter and eggs. Nuance.
The trick to fudgy, not cakey brownies is chocolate. Chocolate pieces, not powder… and a lot, like a real LOT of chocolate along with a not-shy amount of butter. This will keep the brownies moist and rich and right. Thank you FAT!
When it comes to additions, you can add whatever sort of madness you’d like: nuts for days, cookies just because, and today… because it’s complimentary delicious (is that right?) and unexpected, stout beer.
Grab the eggs and the butter. We’re also going to use a downright aggressive amount of chocolate because there’s no shame in the game.
We want an earthy + bitter, almost milky sweetness from the stout beer. Guinness is everything: sweet + bitter + creamy + forward + smooth + filling. It’s a wonder. We’ll simmer it down concentrate the flavors into brownie proportions.
Butter is melted down with all sorts of chocolate in a double boiler. It takes a few minutes, but the end result is glossy perfection.
Granulated sugar is added to the butter and chocolate mixture.
We’ll get a little grainy adding the sugar, but eggs fix everything.
Three eggs are whisked in, one at a time, helping the sugar to absorb and smooth into the chocolate.
Stout reduction, still a bit warm is fine.
Good vanilla extract too!
You know how sometimes you have to whisk all of the dry ingredients together and stir them in in batches. A little fussy. Sometimes necessary. Not in this case. Toss together flour, salt, and a decent pinch of baking soda.
Baking soda isn’t traditional in brownies, but we want to make sure the eggs have support and the brownies have a little lift.
Whisk it… and if the whisk gets too thick or in the way, switch to a spatula.
The trick is… here’s the thing: no flour pockets. Whisk and stir well to a thick and glossy (using that word a lot) thick batter.
Remember how we put a bonkers amount of chocolate in these brownies? That will keep them moist and soft, but it also means they’ll need a lot of quality time in the oven. About 30, likely 40 minutes.
I think the flavor is best when the brownies are cooled overnight to room temperature. They’re also ease into clean slices when they’re more cool. This takes will power. This means that you might need some other form of chocolate in your pantry to tide you over.
Powdered sugar for flair.
The Guinness doesn’t have these brownies tasting like beer. No No.
The stout adds a depth of flavor and a richness to the brownies. Just that little bit of extra. Irresistable, really. We’re talking about brownies. Add milk, for obvious reasons.
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Dark Chocolate Guinness Brownies
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 9 1x
Ingredients
- 1 cup Guinness stout
- 10 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoons kosher salt
- 1/4 teaspoon baking soda
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a pan with non-stick cooking and line an 8×8-inch baking sheet with parchment paper, so that the paper hangs over the edge of the pan a bit. Lightly grease the parchment paper and set the pan aside.
- In a small saucepan over medium heat, bring the beer to a simmer. Simmer until the beer is reduced to about 1/3 cup. This will take about 10 to 12 minutes. Remove from heat and allow to cool slightly.
- Place chocolate and butter in a medium heatproof bowl. Bring a medium pot with a few inches of water to a simmer. Place the chocolate and butter mixture over the simmering water to melt both. Stir as they melt together.
- Remove the bowl from the simmering water and allow to cool slightly, we’re talking 5 to 10 minutes.
- Whisk in the sugar until combined.
- Whisk in the eggs, one at a time, until the chocolate mixture is smooth and almost glossy.
- Whisk in the vanilla extract and the beer reduction.
- Add the flour, salt, and baking soda and stir to combine, making sure there are no hidden flour pockets.
- Pour into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the brownies comes our with only a few moist crumbs.
- Allow to cool for at least 30 minutes before removing from the pan and slicing.
- Store the brownies wrapped individually at room temperature.
40 Responses
Greetings from London, England. I’ve just made these brownies and while I loved the flavour they didn’t come out very fishy for me. I halved the quantities to make a smaller batch but used 2 eggs as I couldn’t do 1.5 ?. I wondered whether this might have been the reason they were more cake like? Or could it have been because the quantity was halved I should have reduced the baking time? I did 30 mins and the toothpick was coming out as described but I used an 8×8 pan so I’m assuming that given there was half the mix they just cooked too much and lost the fudgy quality.
I have been dying to make these since you posted this recipe but I want to do it properly. Would you mind divulging what brand of chocolate you used? I know some people claim it doesn’t matter but I am a chocolate snob and think it totally does. Your opinion would be much appreciated!
That apron looks so comfy and practical. Where did you get it?
It’s Hedley & Bennett! https://www.hedleyandbennett.com/
Great brownie recipe. I loved it !!
Yum!
I made these for a party last weekend and they were a HUGE hit! Everyone agreed they were by far the chocolatey-est brownies we’d ever had–and just boozy enough, in the very best way.
Just a few quick notes in case they help other:
1) I only had whole wheat pastry flour and white whole wheat in my pantry and opted for a full whole wheat pastry swap for APF in the recipe and the brownies were delightful.
2) I used 10 oz bittersweet and 2 oz semisweet chocolate and dropped the sugar to a heaping cup and the result was a super dark chocolate brownie.
3) I used an 8×8 glass baking dish and started checking at 35 minutes but my brownies needed three more rounds of 5 min checks–so 50 min total–to get to the point where a toothpick came out even remotely crumbly rather than wet. This may have been my old gas oven, or perhaps my glass (rather than nonstick) pan, or–most likely–a combination of these AND the fact that I’m pretty sure my stout reduced to more like 1/2 cup rather than 1/3 (meaning the batter was probably a little bit wet to start). I was a little worried the edges would be overdone but I just kept nudging the timer along until the center barely set. 50 min later, I pulled them out, let them rest, and served and everyone agreed they were PERFECT. Flexible and delicious recipe. THANK YOU!
Ah thanks for sharing, these look amazing! I love brownies and your twist on the classic recipe. Very pretty photos of the different stages of baking too, really adds to the post. :-) xx
Helen | Helens Fashion & Beauty Blog
Thank you Helen!
Hi Joy – I have a couple of questions. I doubled the recipe and slapped them into a 13×9 inch pan without adjusting any of the ingredients. The brownies came out well enough, however I am wondering if I should have adjusted the recipe as I’ve read elsewhere that simply doubling everything doesn’t always work as well as you think. The outsides were drier then the middle which was quite lovely (fudgie/densely chocolate). This probably a rookie question but I would have liked the entire pan to be like middle. Also, I used chocolate Guinness which seemed to work ok too. Any suggestions or recommendations would be appreciated Joy – Pita
I think you did everything about right. The outsides are going to be more dry, because they cook longer in the oven, no matter what you do.
Thanks Joy – I took the brownies to work and everyone loved them! And, you were right, while the edges were a little more cooked then the middle, they were still great. They took about an hour to bake instead of 40 minutes, which I would expect. Fantastic recipe and one I’ll definitely use again. Best-Pita
Made these last night and they are the best brownies I have EVER had. The texture is perfect and the taste is just unbelievable. Thanks for this!
FYI I ended up needing to reduce the Guinness for closer to 20min in order to get it down to 1/3 cup.
Ok, now,I know what to do with that can of Guinness just chilling in my fridge! Looks great. Will add nuts, since for some reason that is the only way I eat chocolate brownies.
Delicious! I’m from colorado and made this with Lefthand Milk Stout!!! SO GOOD!
Oh that sounds incredible!
My friends and I love brownies with walnuts…how would you go about adding these to this particular recipe? Thank you Joy in advance for your time and effort in answering my question please!
Yay for cooking with beer :)
You know it!
You are so right about the simple things being hard! Brownies are especially finicky- thanks for this recipe- I’ll have to try these out :)
Brownies AND Guinness, that would sound like the perfect combination to my boyfriend haha. Such a good idea! Thanks for sharing!
x Annabelle
travelsandtea.com
Joy, these look unbelievable. I’ve been on a *major* boozy-chocolate-dessert kick lately (helloooo red wine chocolate cake). Quick question: I’ve lived in England for two years and I’ve still not been able to find unsweetened chocolate. It’s madness. My british husband has never heard of it, so I’m starting to think it’s non-existent. Could I make this with all bittersweet and maybe cut down on the sugar a tad to make up for it, without ruining the texture of the brownies? xx
Update: I used all bittersweet and cut down on the sugar by about 40-50 grams and they are *so* good! Thanks for the recipe xx
Excellent!
Oh, Joy, these seem like the perfect combination. I must make them!
I am going to try these. I agree brownies are tricky and have been looking for a go to recipe. I make chocolate stout cupcakes… Guinness and chocolate pair sooo well together. Can’t wait to make these!! Thanks ????
A thousand times yes!
what beautiful, beautiful, beautiful brownies. Dear god.
I love Guinness and chocolate together in baking! These brownies sound awesome Joy!
Have you tried this recipe with King Arthurs 1:1 gluten free flour?
I haven’t yet, but King Arthur is my favorite gluten-free flour mix so I’m thinking it would be great!
But beer isn’t gluten free. :-(
Oh man did I need this today. Dreaming about these brownies will get me through til the weekend. Thank you Joy.
I have been into brownies lately and you made my mouth water with these! I can’t wait to make them!
Oh my my taste buds are salivating for these even at 7:30 in the morning! I love chocolate, Guinness and brownies so am in love with this recipe. Alas I am trying to lose weight, but will stow this away for a celebration treat once I lose a few more pounds!
Oh my heavens! Aside from the fact that these brownies sound fudgy and AMAZING, the way you describe this process is like a love story. Sigh. I love chocolate too. I get it.
Mmmmm, I am now craving brownies! They look incredible, and I love how you promote the butter. Delicious baking needs butter. I’d like to taste how the guiness changes the depth of flavour, good idea!
Omg, Joy!!!! These look and sound utterly amazing!!
it tastes really great!
Gosh you make it look so easy and… TASTY ! YUMM makes my mouth water hahaha hungry now :) x