Guinness Chocolate Brownies

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These Guinness Chocolate Brownies are the moistest brownies ever! They’re an awesome combination of cakey and fudgy with a boozy kick. You won’t be able to stop eating them!

Looking for more brownie recipes? Try my Just Like Box Mix Brownies, or the World’s Fudgiest Homemade Brownies!

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

Guinness Chocolate Brownies

I have spent the better part of the last couple weeks of my life on these brownies, no joke. I wanted the most perfect version of a guiness brownie to share with you.

But before I dive into all that, I have a confession. Get ready.

I don’t like beer.

I know, I know. How can I post a recipe with beer in it when I don’t like beer. I can’t explain it except to say that it’s my dad’s fault. I clearly got my taste buds from him – he also does not like beer. It’s a thing and he passed it on to me. I have tried so many times to like it. It just won’t work.

So I fully expected to not like these brownies. I have a coworker who loves Guiness like I love cake, so I knew he’d help out with the taste testing.

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

Crazy thing is, I’m super in love with these brownies. I can taste the Guinness, but it mostly just enhances the flavor of the chocolate in the best way possible. Seriously amazing. And they seem to get moister the second or third day.

So back to the whole testing these thing. I started with these Quick and Easy Brownies. They are the jam, and pretty much everyone that tries them loves them. So I started with those.

But oh my, the bubbles in Guinness! The first version was basically like chocolate cake. No good.

I proceeded to make like 6 or 7 more versions – I lost count. Messing around with the amount of Guinness, eggs and some other ingredients to get the perfect amount of fudgy and cakey. I am totally in love with the final texture of them.

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

Guinness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

I also wanted them to have plenty of Guinness flavor. Truth is, I was never totally able to please my Guinness loving coworker. I added almost an entire beer and he still didn’t think it tasted that much like Guinness. He and his family (and everyone else) loved the brownies, but I decided I’d have to drown a brownie in Guinness before he’d think it tasted enough like it. Craziness.

I still think they taste like Guinness, but maybe I’m just sensitive to beer taste. I guess you’ll just have to make them and decide for yourself. 🙂 They’re totally worth it.

Guiness Brownies - super moist and chewy brownies! A delicious mix between cake and fudgy! You won't be able to stop eating them!

You might also like these Guinness desserts:

Guinness Chocolate Cheesecake
Guinness Chocolate Cupcakes
Guinness Chocolate Mousse Cake
Guinness Chocolate Poke Cake
Guinness Floats

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Guinness Chocolate Brownies

Guinness Chocolate Brownies

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12-15 Brownies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Guinness Chocolate Brownies are the moistest brownies ever, and they’re an awesome combination of cakey and fudgy. You won’t be able to stop eating them!




  • 1/4 cup vegetable oil
  • 3/4 cup Guinness Stout beer
  • 2 cups sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup salted butter, melted and cooled
  • 2 eggs
  • 1 cup flour
  • 2/3 cup cocoa (I used Hershey’s dark cocoa)


  • 5 oz semi sweet chocolate chips
  • 2 tbsp salted butter
  • 2 tbsp guiness
  • 1/4 cup powdered sugar


1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan and line it with parchment paper.
2. Mix together the oil, guinness, sugar and vanilla extract in a large bowl.
3. Add butter and mix until well combined.
4. Add eggs and mix until well combined.
5. Combine flour and cocoa in another medium sized bowl.
6. Slowly add dry ingredients to the egg mixture until well combined.
7. Pour the batter into the pan and spread evenly.
8. Bake for 35-38 minutes, or until a toothpick comes out with a few crumbs. Allow brownies to cool.
9. To make ganache, place chocolate chips, butter and guinness into a microwave safe bowl and microwave until guinness gets hot and butter starts to melt.
10. Whisk together chocolate mixture until smooth, microwaving for a little longer, if needed, using 30 second increments.
11. Add powdered sugar and whisk until smooth.
12. Pour ganache over brownies and spread into an even layer.
13. Cut into bars.

Keywords: easy brownies recipe, homemade brownies recipe brownies recipe from scratch, moist brownies recipe, boozy brownies


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Recipe rating

  1. Jane

    We made these using a home brew Chocolate Mint Stout made by a friend. It was a great use for a beer that was so unique. Brownies were moist and tasted really good. I did reduce the sugar by a 1/2 cup but I do that quite often in recipes. Will be making this again using Guinness beer. Thanks for sharing the recipe.

  2. Erin Shirley

    Hi – I’m going to def. make these for out of town guests and St Pat’s Party we’ll have this weekend. My question is this: once you’ve made them, what is the best way to store them? I have to make them on Thursday to serve not until Saturday, so need to ensure I store them the best way – thanks so much – they look delish!!!

    1. Lindsay

      With the ganache on top, you could refrigerate them and then bring them back to room temperature to serve. Enjoy!

  3. Lisa

    Only used half of the sugar(so just 1 cup) and it was plenty. Also made a chocolate Irish Cream frosting for them instead of the ganache. Everyone loved them, so good!

  4. Kathleen Tatarek-VanPeursem

    This recipe did not work for me at all. I followed the directions to a T and it just would not cook. I baked it over 65 minutes and still goopy. A sad waste of my time and money.

  5. Jarrett

    Do you need the beer to be room temp? And so you pour and wait for the beer to settle before mixing with other ingredients?


    1. Lindsay

      You can use the beer cold or at room temperature. And you don’t need to let it settle or anything, just add it to the brownies. The carbonation in it is actually part of what helps the brownies rise.

    1. Lindsay

      Not that I know of. There may be a nonalcoholic beer out there that you can use, but I’m honestly not really a beer drinker myself and don’t know. I just like the flavor of Guinness in baked goods LOL.

  6. Becky

    Hi Lindsay,
    The recipe seems to have disappeared… Is it just me? Was hoping to make these this weekend. Thanks!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  7. Caroline Betlej

    I absolutely love these,but how can I cut them so perfectly like yours?? Mine were a mess but sooooo good!!!

    1. Lindsay

      I’m so glad you enjoyed them! It’s been a while since I made them, but I don’t usually do anything really when cutting. Maybe just a big, sharp knife?

  8. Leisel

    I am new to this blog, I tried this Guinness brownies and it was well appreciated by all at work. I love the ganache it was so easy and effective it complimented the brownie. I ran out of Guinness so I sub milk instead it made no change to taster I added walnuts and threw in some chocolate chips…. I then made these brownies for my sister birthday and it was delicious.

    Thanks for a well balanced recipe. I surely look forward to making more baked goods from your recipes.

  9. Leelo

    I’m going to bookmark this recipe! I just stumbled on it and it looks delicious! I think my hubby and son would love these.

  10. Nancy

    Hi there. These look great. I see you used salted butter for the brownies but that isn’t noted on the Ganache. Did you use unsalted butter for the ganache? I don’t want to assume. TY!

  11. Eve

    I don’t have a 9×9 pan, so I baked them in a 9×13 pan and doubled the ganache.  My ganache broke, but I resurrected it with a little boiling corn syrup.  Maybe I microwaved it too long?  These were very good, but after being refrigerated they were amazing!  

  12. Charles R

    I tried it and the taste was absolutely wonderful. However I found the lack of baking powder to have a detrimental effect on the brownies. Mine ended up only about 1 cm thick in a 9×9 pan.

    Next time I’m tempted to likely add 50 percent to the ingredients and baking powder.

    1. Lindsay

      That seems quite strange. Was your Guinness still bubbly, not flat? The bubbles/carbonation from the Guinness actually affect the baking of the brownies, which is why there’s less baking powder. You shouldn’t need to increase it if you’re using fresh Guinness.

  13. Ruth D

    I love it! And so did the nurses, pharmacists and other support staff at my job. I made two and had two make 4 more for individual people. They are truly scrumptious!

  14. Lisa

    I made these last week for St. Patty’so day. They were delicious and beautiful!!! I wouldon’t like to make a 9×11 size pan full. Double the recipe??? 

  15. MacKenzie

    Just wanted to leave a comment and thank you for this recipe! On an absolute whim for St. Patty’s Day and because we had some Guinness, bf and I tag-teamed these little treats last night. Some of the best brownies I’ve ever personally made or eaten.

  16. Arael

    I know I’m a year or two behind in my advice, but several people seem to have asked about replacements for Guinness. Guinness is a ‘stout’, so any other stout (especially a chocolate stout) would work. I’m a pinch a porter could work as well. If you’re unsure which beers are which just ask the clerk at the liquor store for a stout.

  17. Stacey M

    As an Irish/Italian American I can say I LOVE GUINNESS. I’ve been looking for days for a recipe for St. Paddy’s Day potluck for work. They’re in the oven now to cure for two days. I CAN’T WAIT! 

  18. Sofia

    Hi dear, may i ask you, can i use another brand of beer, because here in Greece we dont have that!
    Thank you!!!

    1. Lindsay

      I haven’t tried another beer, but I think it’d be ok. Guinness is a thick, dark beer so I’d try replacing it something similar.

  19. Mallory

    I’m planning on making these for my Guinness loving boyfriend’s birthday. I was going to make the brownies ahead of time and then just do the ganache the day of. Do these need to be stored in the refrigerator or just cover and leave on the counter? They would only be resting for one day.

  20. Nancy

    These were so good. I made a batch with regular cocoa powder and another batch with Hershey’s Special Dark cocoa powder. All of them were gobbled up, but the dark one’s went first.


      I’m so glad you enjoyed them! I’m a dark cocoa fan myself, glad to hear they were enjoyed. 🙂

  21. sam

    I just want to thank you for this recipe, it is very delicious! It’s fudgy, and the stout gave these an incredibly rich and interesting flavor. But, it fell apart and crumbled. So sad! We had to eat it with a spoon. But of course the texture and flavor made the crumbling not so important. But what did I do wrong? I really want to make these again, any suggestions?


      Hmm, I don’t know. I made them several times during testing and didn’t have an issue with them crumbling. I’m not sure what would cause it.

    2. tami

      I had a little of that too on the first day and when cold. I suggest making sure you use parchment, let them sit for a day, then cut when cold, run a knife around the edge and pop the whole thing out. Then serve at room temp.

  22. Tami

    I just tried these last night for a work party. They were a huge hit. Very decadent. In the future, I would cut back maybe a 1/2 c of the sugar in the brownies themselves. Also, I didn’t like that the “ganache” got a little crispy on top. When I think ganache, i think creamy. I think I would cut the powdered sugar in half or eliminate altogether and add a couple of tablespoons of heavy cream to make it a real ganache and lose the crispiness. Otherwise, magnifique!

  23. Dee

    I made these this afternoon. Although I baked them an extra 6 minutes, they are still gooey in the center. The flavor is very chocolatey – no taste of the beer at all.

  24. Marushka

    Can I replace the guiness with another beer or something else?
    We don’t get guiness that easily here in India!


      I haven’t tried it with another beer, so I can’t say for sure. I think it’d be ok though.

  25. Aunt J

    Oh oh. Can’t find the amounts of baking powder and salt. I am old, so stuff gets past me all the time. If it is there and I am missing it, I offer you my sincerest apology.


      You didn’t miss it, they actually aren’t there. 🙂 I noted in the recipe that I used salted butter, so I didn’t add any additional salt. If you decide to use unsalted butter, you could add up to a 1/4 tsp of salt. There isn’t any baking powder because the brownies don’t need it. There’s so much bubbly in the beer that it actually does the work of the baking powder. With additional baking powder, it was more of a cake. So to achieve a nice cakey and fudgy brownie, I left the baking powder out. I hope that helps!

      1. Aunt J

        Yes, it does. Thank you so much. Step five threw me off the track; it mentions the baking powder and salt.


        Oh yes, I can see how that’d be confusing. 🙂 Sorry about that! It got left in there from the first round of testing. I’ve fixed it – thanks for letting me know!

  26. Rachelle

    I happen to love beer and these brownies really float my boat! Chocolate and stout together is always a good idea. I can’t wait to try this recipe!

  27. Natalie | Paper & Birch

    Ah! Love this – I’ve had one can of Guinness (which I don’t like) in our fridge for over 2 months! Perfect way to use it! 🙂

  28. Julianne @ Beyond Frosting

    Ok y’all. I got the chance to try these and let me tell you, WOW! The ganache layer only adds to the rich and decadent brownie layer. YUM!

  29. Alice @ Hip Foodie Mom

    Lindsay, I don’t like beer either. . but it totally works in these brownies and for st. patty’s day!! totally makes sense that the beer enhances the chocolate . . like wine does when cooking or baking. . these brownies look INSANE. Like gorgeous and chocolatey and everything good! Hope you guys have fun in FL!!! Hoping I can make it to FBF next year!!

  30. heather @french press

    I do not like beer at all, but guiness does something wonderful to chocolate – and these brownies look over the top amazing!

  31. Jen @ Baked by an Introvert

    Beer is an acquired taste for sure. I’m more of a hard cider girl, myself. These brownies do look incredibly moist. I love how dark they are. The perfect brownie!

  32. Kristi

    Not a fan of beer as well, but these look amazing! My husband is going to be in hog heaven with every bite…and I’ll be trying them too! 🙂

  33. Mir

    I don’t like beer, either, unless it’s part of a cheese dip. But in these, I think I’m gonna really like it. I love the dark fudginess of it!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12