This is an older favorite I’m keeping because I definitely want to make these brownies again. They are Guinness Stout Brownies — rich, chocolatey, and similar in texture to one of my go-to brownie recipes but with the addition of stout for depth. I’m planning to bake them again soon and update the photo. I’ve also wondered whether a light, fluffy white frosting might complement them, though they’re delicious as-is.
Guinness Stout Brownies Notes
From my previous notes: the Guinness flavor isn’t overpowering — it adds a subtle, malty complexity rather than a strong beer taste. If you prefer a more pronounced stout note, reduce the chocolate slightly or use a bolder stout.
Recipe
Guinness Stout Brownies II
Cookie Madness
Fudgy brownies enriched with Guinness Extra Stout for added depth and a subtle roasted note.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (I used a mix of dark and natural)
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature cut into cubes
- 8 ounces dark bittersweet chocolate chopped
- ¾ cup white chocolate chips
- 4 large eggs at room temperature
- 1 cup superfine or granulated sugar
- 1-¼ cups Guinness Extra Stout (10 oz), room temperature
- ¾ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ⅛ cup confectioners’ sugar, for dusting (optional)
Instructions
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Preheat the oven to 375°F (190°C). Line a 9 x 13-inch baking pan with nonstick foil or parchment and set aside.
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In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
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Melt the butter, bittersweet chocolate, and white chocolate chips together using a double boiler over very low heat, stirring until smooth. Alternatively, microwave in short bursts on high, stirring every 30 seconds until melted. Remove from heat.
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In a large bowl, beat the eggs and sugar on high speed until light and fluffy, about 3 minutes. Fold in the melted chocolate mixture until combined.
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Add the reserved flour mixture and mix gently until incorporated. Whisk in the room-temperature Guinness and vanilla — the batter will be somewhat thin. Evenly scatter the semi-sweet chocolate chips on top; some will sink into the batter.
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Pour the batter into the prepared pan and bake on the center rack for 25 to 30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
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Allow the brownies to cool completely in the pan, uncovered. Dust with confectioners’ sugar before slicing, if desired.
Tried this recipe?Let us know how it turned out!