Guinness Brownies

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I don’t know how they celebrate St. Patrick’s Day in the emerald isle, but it amuses me to no end that here in the states we get decked out in green (lest we invite a pinch), make corned beef and cabbage, and enjoy Ireland’s most celebrated foamy export—Guinness extra stout.

You know St Pat’s is close at hand when the grocery stores start stacking cases of it. It’s malty, hearty, and rich, and if you want to drink your dinner, Guinness is the best way to do it.

Guinness Brownies

It’s also wonderful with chocolate, which is why I’ve been making these Guinness brownies for weeks. The rich flavor of the stout just enhances chocolate in baked goods. (If you’re looking for evidence, check out our Chocolate Guinness Cake, it’s awesome!)

For these brownies, we are reducing the Guinness first, to concentrate the flavor in the liquid, and then building up our brownie batter in the same pot, with butter, sugar, cocoa, eggs, vanilla, flour, and pecans.

The result? A dense, moist, chewy chocolate brownie with the malty notes of Guinness. Great with a dollop of vanilla ice cream or a glass of milk.

Guinness Brownies

(BTW, if you’ve given up alcohol and/or sugar for Lent, I think they make an exception for St. Patrick’s Day. At least that’s my story and I’m sticking with it.)

Guinness Brownies Recipe

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  • Prep time: 5 minutes
  • Cook time: 55 minutes
  • Yield: Makes 16 to 25 brownies

Ingredients

  • 1 cup (240 ml) Guinness Extra Stout
  • 10 Tbsp (1 1/4 sticks, 140 g) butter
  • 1 1/4 cup (250 g) sugar
  • 3/4 cup plus 2 Tbsp (85 g) unsweetened natural cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 2 large eggs, lightly beaten
  • 3/4 cup (96 g) flour
  • 2/3 cup  (90 g) chopped pecans (optional)

Method

1 Boil Guinness, reduce by half: Place the Guinness stout in a medium saucepan (2-quart) and bring to a boil. Watch out for the stout bubbling up too much. Boil until the liquid reduces by half.

2 Progressively add butter, sugar, cocoa, salt, cinnamon to the Guinness, then let cool: Stir the butter into the reduced Guinness until melted. Add the sugar and whisk until dissolved. Whisk in the cocoa, salt, and cinnamon. Whisk until smooth. Remove from heat and let cool until just lightly warm to the touch.

3 Prepare an 8x8 baking pan: Line a square baking pan with parchment paper or foil in a way that there is overhang over two sides of the dish making it easy to remove the brownies once they are baked. Brush with a little butter or baking spray.

4 Preheat oven to 350°F.

5 Stir in the vanilla, eggs, flour, nuts: When the mixture has cooled until just lightly warm to the touch, stir in the vanilla extract and eggs. Stir in the flour until smooth. Stir in the nuts.

6 Bake: Pour into the prepared lined baking pan. Bake at 350°F for 30 minutes. Cool on a rack. When completely cool lift the brownies out of the pan. Cut into 16 to 25 squares or rectangles.

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Chocolate Guinness Cake here on Simply Recipes

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Showing 4 of 14 Comments

  • Anne

    Can’t wain to try it out, always love me some brownies, thanks!

  • Gail Walker

    do you use all-purpose flour in brownies?

  • Lori @ RecipeGirl

    The perfect treat to bake today!

  • Leslie B.

    Love the idea of reducing (thereby concentrating) the Guinness first. I’ll try that and I’ll also use that technique for my Guinness infused gingerbread next time I make it, too. Thanks.

  • Fork Lift Operator

    Funny. I’ve always thought of Guinness as watery and tasteless. That’s just me I guess. I’ve always liked Belgian beers like Duvel or Chmay. Just had a Leffe yesterday which I thought was very good. Not real big on American craft beers even though I make beer. American brewers are too caught up in doctoring their beers with goofy ingredients.

    Like Christmas, St. Patrick’s day in the US has little to do with religion even though it’s a religious holiday. It’s just an excuse to party…and for companies to make money.

    Because I need to stay away from sugary anything, I will not be making this recipe. I’m sure the brownies must taste good, otherwise Elise wouldn’t be packing them in and washing them down with the “leftover” Guinness. : )

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