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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 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.
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.
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.
You might also like these Guinness desserts:
Guinness Chocolate Cheesecake
Guinness Chocolate Cupcakes
Guinness Chocolate Mousse Cake
Guinness Chocolate Poke Cake
Guinness Floats
Guinness Chocolate Brownies
- 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
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
Filed Under:
Enjoy!
Lindsay
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?
Thanks
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.
Hi I was wondering if there was an alternative to Guinness that’s alcohol free that I could use instead?
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.
Hi Lindsay,
The recipe seems to have disappeared… Is it just me? Was hoping to make these this weekend. Thanks!
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!
I absolutely love these,but how can I cut them so perfectly like yours?? Mine were a mess but sooooo good!!!
★★★★★
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?
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!
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!
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.
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.
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!
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.