Guinness Brownies

These chocolate brownies are rich, fudgy and loaded with chocolate flavor enhanced by some Guinness stout beer.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings brownies

Calories 353kcal

In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to ½ cup, about 20 minutes. Set aside to cool for at least 10 minutes.
Preheat oven to 350°F. Line an 8x8 square pan with parchment paper and butter generously.
In a microwavable bowl, melt butter and ¾ cup chocolate chips until melted and smooth. Stir in 30 second intervals. Stir in sugar, ½ cup Guinness, vanilla and espresso.
In a small bowl, whisk the eggs until bubbly on top, about 1 minute. Add the eggs to the chocolate mixture.
In another small bowl, sift together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined and then add the remaining chocolate chips.
Spread evenly into the pan and bake for 35-40 minutes. A cake tester should come up with a couple of crumbs. Let cool and then cut into 9 squares.

Grease and line your pan with parchment paper so you can easily get the brownies out.
Use quality chocolate when making these brownies as that is where the flavor comes from. I like to use Ghirardelli Semi-Sweet Chocolate Chips.
Don’t overbeat the eggs as it introduces air and makes the brownies more cake-like and less dense. You should beat just until bubbles form on top.
Sifting together the dry ingredients fluffs them up and allows the wet ingredients to bind more quickly and evenly.
You will know when the brownies are done when you insert a toothpick and a few crumbs are on it. The toothpick should not come out clean, otherwise it is overbaked at that point.
Let the brownies cool completely before cutting them so you can get clean cuts.