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!

Three Guinness Brownies on a napkin

Overhead view of several Guinness Brownies on a napkin

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 stacked on a napkin

Guinness Brownies stacked on a napkin

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 on a napkin

Overhead view of Guinness Brownies stacked on a napkin

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 stacked on a napkin

You might also like these Guinness desserts:

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

Print
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Guinness Chocolate Brownies on a napkin
Recipe

Guinness Chocolate Brownies

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 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

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

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.

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

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

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Enjoy!

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94 Comments
  1. 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.

  2. 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.

  3. 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.

    1. lifeloveandsugar@gmail.com

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

  4. 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?

    1. lifeloveandsugar@gmail.com

      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.

  5. 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!

  6. 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.

  7. Marushka

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

    1. lifeloveandsugar@gmail.com

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

  8. 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.

    1. lifeloveandsugar@gmail.com

      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.

      2. lifeloveandsugar@gmail.com

        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!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29