Guinness Chocolate Brownies
These Guinness Chocolate Brownies are some of the moistest brownies ever and they are an awesome combination of cakey and fudgy. You will not be able to stop eating them.
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.
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 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.
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.
MY OTHER RECIPESI 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.
Guinness Chocolate Brownies
- Yield: 12-15 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
BROWNIES
- 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)
GANACHE
- 5 oz semi sweet chocolate chips
- 2 tbsp salted butter
- 2 tbsp guiness
- 1/4 cup powdered sugar
Instructions
Enjoy!
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I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
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!
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! 🙂
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!
I do not like beer at all, but guiness does something wonderful to chocolate – and these brownies look over the top amazing!
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!!
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!
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! 🙂
Oh yea, these would be perfect for that beer! 🙂
WOAH, these brownies look INSANE! How dark and rich do they like! I need ONE!
Thanks Jessica! 🙂
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!
Then you’ll definitely love these! I hope you enjoy them! 🙂
Has anyone added chocolate chips? I don’t know if I’d need to change the entire recipe or not
You shouldn’t need to change the recipe if you are just adding them into the batter.
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!
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!
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.
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.
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!
I’m so glad everyone enjoyed them!
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.
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.
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. 🙂
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.
I would just leave them on the counter. They will be moist for days. 🙂 Enjoy!
I would leave them covered on the counter. They’ll be moist for days. 🙂 Enjoy!
Is this recipe using white sugar? Have you tried using brown sugar?
I did use white sugar, but I’m sure brown sugar would be great too.
Could you use splenda vs. White sugar?
I haven’t tried it, so I’m not totally sure how it’d change the brownies
Hi dear, may i ask you, can i use another brand of beer, because here in Greece we dont have that!
Thank you!!!
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.
I’m from Texas so I used Shiner instead of Guinness and they taste great!
I’m so glad you enjoyed them!
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!
How do you advise making this recipe for a 9×13 pan?
I’d suggest doubling it.
hi dear
i have question.what do i use instead Guinness Stout beer?
Are you looking for a brownie with a different kind of beer or a non-beer brownie. For a non-beer brownie, I’d suggest these.
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.
I just made these but they turned out more cakie than fudge-y. I followed the recipe exactly, any suggestions?
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.
So glad you enjoyed them! 🙂
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???
Glad you enjoyed them! Yes, I’d double it.
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!
Awesome! I’m so glad they were a hit!
Damn these got me drooling. ..so have try them out
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.
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.
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!
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!
It wouldn’t make a huge difference either way. I would suggest salted for both though.
If I used gluten free flour for the flour in this recipe will it still be ok?
I haven’t tried it, but I know often it’s fine. You could definitely try it.
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.
I hope you enjoy them!
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.
I’m so glad you enjoyed them! Thanks, Leisel!