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Dark Chocolate Guinness Brownies

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


  • 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


  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.