Joy the Baker

Dark Chocolate Guinness Brownies

by 39 Comments

Guinness Brownies

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.  

Guinness Brownies

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. 

Guinness Brownies

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.  

Guinness Brownies

Granulated sugar is added to the butter and chocolate mixture. 

Guinness Brownies

We’ll get a little grainy adding the sugar, but eggs fix everything.  

Guinness Brownies

Three eggs are whisked in, one at a time, helping the sugar to absorb and smooth into the chocolate.  

Guinness Brownies

Stout reduction, still a bit warm is fine.  

Good vanilla extract too!

Guinness Brownies

Guinness Brownies

Guinness Brownies

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. 

Guinness Brownies

Whisk it… and if the whisk gets too thick or in the way, switch to a spatula. 

Guinness Brownies

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. 

Guinness Brownies

Guinness Brownies

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.  

Guinness Brownies

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. 

Guinness Brownies

Powdered sugar for flair. 

Guinness Brownies

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. 

Photos with Jon Melendez

Print

Dark Chocolate Guinness Brownies

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Remove the bowl from the simmering water and allow to cool slightly, we’re talking 5 to 10 minutes.
  5. Whisk in the sugar until combined.
  6. Whisk in the eggs, one at a time, until the chocolate mixture is smooth and almost glossy.
  7. Whisk in the vanilla extract and the beer reduction.
  8. Add the flour, salt, and baking soda and stir to combine, making sure there are no hidden flour pockets.
  9. 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.
  10. Allow to cool for at least 30 minutes before removing from the pan and slicing.
  11. Store the brownies wrapped individually at room temperature.

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Comments

  1. Jayme

    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!

    Reply

  5. Beth

    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!

    Reply

  7. Pita

    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

    Reply

      • Pita

        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

        Reply

  8. kathryn @ The Scratch Artist

    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.

    Reply

  9. Brittany

    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.

    Reply

  11. Susan

    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!

    Reply

  13. Brooke

    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 :)

    Reply

  15. haleybarclay

    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

    Reply

    • Gail

      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 ????

      Reply

  23. Lin

    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!

    Reply

  25. saacdl

    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!

    Reply

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