guinness stout brownies
Ultra-fudgy brownies with deep chocolate flavor and a bold splash of Guinness stout. Rich, moist, and perfect for St. Patrick’s Day or anytime you want a boozy chocolate treat.
Servings 16 brownies (cut 4x4 from 8x8 pan)
Calories 290kcal
Ingredients
dry ingredients
- 1 cup all-purpose flour
- 3/4 cup natural cocoa powder
- 1/2 tsp. salt
melting mixture
- 6 tbsp. butter, cut into cubes
- 8 oz. dark bittersweet chocolate, chopped (or substitute semi-sweet or milk chocolate, to taste)
- 3/4 cup white chocolate chips
egg misture
- 4 eggs (at room temperature)
- 1 cup granulated sugar
flavor boost + mix-ins
- 8 oz. Guinness Extra Stout beer, room temperature (no foam)
- 1 cup semi-sweet chocolate chips (or desired chopped chocolate)
final touches
- 1 tbsp. flaky sea salt (such as Maldon)
Instructions
prep the pan
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving a bit of overhang for easy removal. Lightly grease if needed.
make the batter
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a heatproof bowl set over a pan of simmering water (or in short bursts in the microwave), melt the butter, chopped bittersweet chocolate, and white chocolate chips together. Stir until smooth, then remove from heat and let cool slightly.
- In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3–4 minutes.
- Slowly pour a bit of the melted chocolate mixture into the egg mixture while whisking constantly to temper. Then gradually add the rest and whisk until smooth and combined.
- Gently mix in the dry ingredients until just incorporated.
- Whisk in the Guinness stout until fully blended. Batter will be thin—that’s normal!
assemble + top
- Pour the batter into the prepared pan. Scatter the semisweet chocolate chips (or chopped chocolate of your choice) over the top. It’s okay if they sink a little—think of them as surprise chocolate mines.
bake to preference
- Bake on the center rack for 25–30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. For extra precision:Fudgy brownies: Bake to 165°F internal tempChewy brownies: Bake to 175°FCakey brownies: Bake to 205°F
cool + serve
- Let cool in the pan before slicing. For clean edges, chill slightly before cutting -- if you can wait that long!
Notes
Storage Tip: Store in an airtight container at room temp for up to 3 days—or refrigerate for up to a week. Or wrap cooled brownies individually and freeze for up to 2 months. Pop in the microwave for 20 seconds when you need a hit of chocolate happiness.
Want to level up your brownie game? Try these!
- Add Irish Cream Swirl: Dollop a few spoonfuls of Irish cream–spiked cream cheese or ganache into the batter before baking. Swirl gently with a knife for marbled elegance.
- Flavor Boost: Add 1 teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor—you won’t taste the coffee, but you’ll taste the difference.
- Salt It Like a Pro: A sprinkle of flaky sea salt right out of the oven adds gourmet flair and makes the chocolate flavor pop.
- Fancy Topping: Drizzle with a quick Irish cream glaze (powdered sugar + splash of Irish cream + vanilla) for a grown-up, boozy finish.
- Mix-Ins Magic: Swap or add chopped toasted walnuts, pecans, or even chunks of toffee for texture and flair.
- Serve with a Stout Float: Feeling bold? Pair your brownie with a scoop of vanilla ice cream and a splash of extra Guinness for a dessert-meets-drink moment.
- Make It a Sundae: Warm brownies + Irish cream whipped cream + caramel drizzle = YES. Add toasted pecans if you’re feeling nutty.
- Freezer Friendly: Wrap cooled brownies individually and freeze for up to 2 months. Pop in the microwave for 20 seconds when you need a hit of chocolate happiness.