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These Guinness brownies are the moistest brownies ever! They’re an awesome combination of cakey and fudgy with a boozy kick. Did I mention that they’re topped with a silky smooth, rich Guinness chocolate ganache? You won’t be able to stop eating them.
Why You’ll Love This Guinness Brownies Recipe
These brownies are flat out amazing and hard to resist. They are based on this brownie recipe, but modified for the carbonation and such in Guinness. I originally tested this recipe no less than 10 times. And before posting this update, I messed with them again to see if I could make them even better. But guess what? They were already perfect. I just love, love these brownies and I know you will too. Here’s my favorite things about them.
- The best texture. These brownies are super moist and are the perfect combination of fudgy and cakey. They aren’t crazy dense, like some fudgy brownies, but they are dense enough while still maintaining a lovely cake-like quality.
- Guiness-y, but not too Guiness-y. The Guinness in these brownies and in the ganache comes through just the right amount. It enhances the flavor of the chocolate and you can taste the beer just enough, but not too much. Not a beer lover? Me neither. I still love these.
- Finished with a flare. The Guinness chocolate ganache is the perfect addition to these moist brownies. It adds an elegance and an extra boost of chocolate-y flavor that takes them over the top.
Looking for more brownies to try? I have lots of brownie recipes you’ll love!
Do These Brownies Taste Like Guinness?
While huge Guinness fans might not think these brownies taste enough like their favorite beer, I think they have a lovely Guinness flavor to them. The truth is that Guinness acts a little bit like coffee with chocolate. It enhances and complements the taste of the chocolate. However, unlike coffee, I really do think you can taste the Guinness. Especially with the Guinness ganache topping. That said, it’s not going to taste a strongly as the beer itself.
One thing I tested with these brownies was cooking down the Guinness, much like I do with things like strawberry puree or even champagne, to give it a stronger flavor. With the Guinness, it made absolutely no difference. In fact, my taste testers thought the one without it cooked down was the one with it cooked down. The good news about that is that there is no need to spend time on an extra step like that.
What You’ll Need
Time to gather your ingredients! Here’s what you’ll need to bring this Guinness brownies recipe to life. Have a look at the recipe card below for exact measurements.
For the brownies
- Vegetable oil – The vegetable oil works to keep these brownies wonderfully moist. Delish!
- Guinness Stout beer – You could try a different brand of stout if you’d like. It should be quite full-bodied.
- Sugar
- Espresso powder – The espresso powder accentuates the chocolate flavor, but it’s not necessary if you don’t have it on hand.
- Vanilla extract
- Salt – Adding a little salt to these brownies helps balance out the sweetness, enhancing the flavor of the dessert.
- Unsalted butter – Using butter in addition to vegetable oil brings added moisture and a wonderful richness to the brownies that you wouldn’t get with vegetable oil alone.
- Eggs – Be sure to use large eggs, not medium or extra large.
- All-purpose flour – It’s always important to measure your flour correctly. Over measuring can give you dry brownies. I highly recommend a food scale or the spoon and level method.
- Dutch-processed cocoa – Feel free to use natural unsweetened cocoa powder instead. That being said, I am partial to the rich flavor of the Dutch-processed cocoa in these.
For the ganache
- Semi-sweet chocolate chips – To get the right consistency, you’ll want to stick with semi-sweet chocolate.
- Unsalted butter
- Guinness – Another full-bodied, flavorful stout would also work.
- Powdered sugar – To give it a bit of an icing-like quality.
How to Make Guinness Brownies
Time to learn how to make some of the best brownies ever! Here’s a quick overview of how it’s done. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350°F, grease a 9×9 square baking pan, and line it with parchment paper.
- Combine the wet ingredients. Whisk together the oil, Guinness, sugar, espresso powder, vanilla extract, and salt. Whisk in the butter followed by the eggs, one at a time.
- Add the dry ingredients. Whisk the flour and cocoa into the wet ingredients.
- Bake. Spread the batter into the pan and bake for 30-35 minutes.
- Cool. Allow the brownies to cool in the pan.
- Make ganache. Combine the chocolate chips, butter, and Guinness in a microwave-safe bowl and microwave until the Guinness gets hot and the butter starts to melt. Whisk until smooth and then whisk in the powdered sugar.
- Finish it off. Spread the ganache over the brownies, lift the brownies out of the pan, and cut them into bars.
Tips for Success
Want to knock this recipe out of the park the first time? Here are some pro tips that will help you achieve the best results possible.
- Don’t skip the parchment paper. It is not enough to grease the pan here, folks. You need to line it with parchment paper as well. The parchment paper should stick out a bit over the sides so that you can use it to lift the brownies out of the pan once they have cooled.
- Don’t over-mix. When combining the wet and dry ingredients. Mix just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, giving you tough brownies.
- Don’t over-bake. No one likes dry brownies so be sure not to over-bake these. If they don’t pass the toothpick test, let them bake for a bit longer. But keep an eye on them.
- Let the ganache set. Allow the ganache-topped brownies to cool completely in the pan before removing and slicing for cleaner cuts.
Proper Storage
- Refrigerator. Arrange the brownies in a single layer in an airtight container and close the container. You can store them at room temperature for up to 2 days. Past that point, store them in the fridge (up to 5 days).
- Freezer. Arrange the brownies on a sheet pan and pop them in the freezer for several hours until the ganache has firmed up. Wrap each brownie in plastic wrap and then load them all into a freezer bag. You can freeze them for up to 3 months. Allow the brownies to thaw in the fridge before enjoying.
More Brownie Recipes To Try
Brownies, brownies everywhere! Once you’ve gotten this recipe down, try one of these other decadent favorites. Let me know how you like ’em!
- Just Like Box Mix Brownies
- Cookies and Cream Brownies
- Praline Pecan Brownies
- Ultimate Peanut Butter Fudge Brownies
- Fudgy Brownies with Crunchy Butterfinger Crust
- Nutella Fudge Brownies
Guinness Chocolate Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12-15 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
Guinness Brownies
- 1/4 cup (60ml) vegetable oil
- 3/4 cup Guinness Stout beer
- 2 cups (414g) sugar
- ½ tsp espresso powder, optional
- 1/2 tsp vanilla extract
- ¼ tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 2 large eggs
- 1 cup (130g) all-purpose flour
- 2/3 cup (76g) Dutch-processed cocoa powder
Chocolate Topping
- 5 oz (2/3 cup) semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp Guinness Stout beer
- 1/4 cup (29g) powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×9 square baking pan and line it with parchment paper that sticks up over the sides. You can use the parchment paper later to help remove the brownies from the pan.
- Add the oil, Guinness, sugar, espresso powder, vanilla extract and salt to large mixing bowl and whisk together until well combined.
- Add the melted butter and whisk together until well combined.
- Add the eggs and whisk together until well combined.
- Add the flour and cocoa powder and whisk together gently just until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist, sticky crumbs. Allow to cool in the pan.
- To make the chocolate topping, place the chocolate chips, butter and Guinness in a microwave safe bowl and microwave until the Guinness gets hot and butter starts to melt, about 30 seconds or so. Whisk together until smooth. You can microwave it for a little longer, if needed.
- Add the powdered sugar and whisk until well combined and smooth.
- Pour the ganache over the brownies and spread into an even layer.
- Allow to cool completely, then use the parchment paper to remove them from the pan. Cut into bars.
- Store brownies in an airtight container. They can be stored at room temperature for up to 2 days, then should be refrigerated because of the topping. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Brownie
- Calories: 387
- Sugar: 45.7 g
- Sodium: 73.7 mg
- Fat: 18.7 g
- Carbohydrates: 53.7 g
- Protein: 4.5 g
- Cholesterol: 43 mg
We absolutely LOVE this recipe! I’ve made them so many times and they’re always a big hit! Thank you so much for an awesome recipe!😊
Awesome! I’m so glad to hear that!
This recipe is great! I used an 8×8 pan and baked about 10 minutes longer to account for it! And I used Kerrygold butter since it’s March to match the vibe, but the flavor of it compliments the Guinness very well! Very rich and delicious!!
I’m so glad you enjoyed them!
I would love to know what changes you made this year. I’ve been making these for a couple years now and they came out much cakier this time around. I just realized you updated the post earlier this year. Still very good brownies, just was surprised when we ate them. I should’ve written down the original recipe I guess.
The photos have been updated and I added step by step photos to try and be helpful, but the recipe hasn’t changed at all. If you read below the first photo, I actually talk about how I considered changing it but found the brownies to be perfect as-is so I didn’t. I’m sorry you felt that they were different this time.
That said, it’s a bummer you only decided to comment and leave a lower rating after thinking it’d changed, but never left positive feedback when you liked them. I actually do update recipes from time to time and often find that people with negative thoughts about a recipe tend to leave more comments, which leads me to think I should make adjustments. Then when I do, those that love the recipe and never commented all of a sudden let me know that they loved it and want the original recipe. It’s a bummer for me, who would like to hear from those that love a recipe too. Just something to consider. If you love a recipe, let me know! Then when I consider making adjustments, I may be less likely to. In this case, I just happen to not have.
Do i have t double recipe to use in a 9×13 pan
I think 1 1/2 recipes worth is better, but you could double it. The brownies will just be thicker and need longer to bake.
Hi Lindsay I’m writing from Bogota, Colombia, I really love and enjoy your recipes which have become a must try in parties and family reunion. I would like to know if I can replace Guinness beer for any other kind of beer… or a different ingredient. Thanks for your recipes.
I’m so glad to hear you enjoy the recipes! Yes, you could use another kind of beer. I’d recommend something similar to Guinness. But you can also replace it with milk.
Holy moly batman!! These were absolutely amazing!! I loved the super fudgey texture and the enhanced chocolate taste from the beer and espresso, neither of which you could actually pinpoint in the flavor! I made these twice in two days, cuz I wasn’t willing to share the first batch! This will now be my go to homemade brownie recipe! Thanks!!
Awesome! I’m so glad you enjoyed them!
Love Guinness, so I definitely loved the brownies. My ganache separates from the brownie when you eat them. Like a slice of fudge placed on top. Any suggestions?
Glad you enjoyed them! As for the ganache, is it possible that there was like a layer of condensation or something on top of the brownies when you added the ganache? That moisture could have made it not adhere to the surface well.
Hello ! Possible to get eggless version of this recipe please ?
I don’t really work with egg substitutes, so I’m not really familiar with how to adjust. Sorry!
I made these for St. Paddy’s Day. My family all enjoyed them! The only thing I changed was that I used regular cocoa instead of dark cocoa since it was what I had in the pantry. The brownies were yummy with just a hint of an alcohol aftertaste, I thought (or maybe the aftertaste came from the ganache).
I’m so glad you enjoyed them!
I thought these brownies were kinda bland and then realized they didn’t have any salt which surprised me so I went back to double checked the recipe… forehead slap, the recipe calls for salted butter. I only ever have unsalted so my error. I’ll try again and add salt.
It’s OK. Very gooey, a pain to get off of the parchment paper difficult to cut in squares. Wouldn’t waste your time.
I absolutely love this recipe. The only reason I ever buy alcohol is to cook, and Guiness is a staple in my house for brownies, cake, stew, etc. I have to bake for a touch longer than called for, but really, not much. Everyone I have served these to have raved and have asked for the recipe. My older son really only want these now.
Thanks so much for the recipe!!!!
Awesome! So glad they’ve been a hit!
Omg omg omg. These were AMAZING. I don’t even like beer lol. My husband loves Guinness, so I’m always trying recipes for him. I’m going to keep this one forever. After reading reviews I was a little worried about them being soupy, so I added half a cup more flour. They were rich and delicious
These turned out to be very delicious this past Saturday, with a scoop of mint chocolate chip ice cream. Served as dessert to oven-roasted Corned Beef, Potatoes, Carrots, and Cabbage. Like, your co-worker, we couldn’t really taste the Guinness, as we were washing everything down with Guinness anyway….who cared?? Thank you for sharing your recipe, Lindsay!
Never have I ever had such an epic baking fail. After following the instructions to the letter and baking for 39 minutes they were crisp on the outside and raw in the middle. They collapsed when they were cooling. Fortunately just baking for us, not for guests. Won’t try this again.
I’m very sorry to hear you had trouble with it. There are a couple possibilities as to what went wrong. One could be that an ingredient wasn’t measured properly and you ended up with a thinner batter that would take longer to bake. Depending on what was mismeasured, the proportions may have been off and that could also cause it to sink. Also was your Guinness fresh and still very carbonated? There is no leavening in these brownies because it all comes from the carbonation in the beer. If your beer was flat or near flat, that could cause the brownies to fall as well. Also, if they were under baked when they came out of the oven, the center would collapse. My suggested time for baking is based on my oven, but ovens vary. One minute above the suggested baking range may not be enough if your oven bakes differently. I probably would’ve baked them longer. Until a toothpick came out with a few crumbs and not wet.