Guinness Brownies anyone?
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.
Why Guinness Beer is Perfect for Brownies
It's 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 more evidence, check out our Chocolate Guinness Cake. It's awesome!)
Ingredients in Guinness Brownies
For these brownies, we are reducing the Guinness 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.
(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.)
Love Guinness? Try These Other Recipes
- Slow Cooker Guinness Beef Stew (or try this pressure cooker version)
- Chocolate Guinness Cake
- Potato Cheddar Guinness Soup
- Guinness Bread with Molasses
- Irish Beef Stew
What is Guinness?
Guinness is a dark, stout beer originally from Ireland. It all started with Arthur Guinness's brewery in 1759. It's so popular that it's currently brewed in nearly 50 countries!
It has a certain sweetness and bitterness akin to a dark roasted coffee and chocolate. So, it works great in certain recipes, like this one.
Brownies Made with Cocoa Powder vs. Chocolate
Brownies made with cocoa powder tend to be softer and more cake-like in texture. While brownies made with melted chocolate are chewier and fudgier. Cocoa powder brownies have a richer chocolate flavor. The advantage of cocoa brownies is that you get to control the amount of fat and sugar in your brownie recipe. Both kinds of brownies have a special place in our hearts and in our kitchens.
How to Store This Brownie Recipe
You can store brownies on the counter for about 3 to 4 days, as long as you wrap them well in plastic to keep them from being exposed to air and going stale. They'll keep well wrapped in the refrigerator for up to 2 weeks, but your freezer is the best option for longer storage. They'll keep for up to 3 months there. Just be sure to let them come to room temperature, and warm them up in the microwave for a few seconds before enjoying.
More Chocolatey Recipes for Brownie Lovers
- Caramel Brownies
- Fudgy Chocolate Brownies
- Kahlua Brownies
- Best Chocolate Brownies
- Peanut Butter Swirl Brownies
Guinness Chocolate Brownies
These brownies are on the cakey side rather than being on the dense and fudgy side.
1 cup (240ml Guinness Extra Stout
10 tablespoons (1 1/4 sticks, 140g) unsalted butter
1 1/4 cup (250g) sugar
3/4 cup plus 2 tablespoons (85g) unsweetened natural cocoa powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons vanilla
2 large eggs, lightly beaten
3/4 cup (96g) all-purpose flour
2/3 cup (90g) chopped pecans, optional
Preheat the oven:
Preheat the oven to 350°F.
Prepare a square baking pan:
Line an 8x8 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.
Boil the Guinness, and reduce by half:
Pour the Guinness in a medium (2-quart) saucepan and bring to a boil. Watch out for the stout bubbling up too much, and adjust heat as needed. Boil until the liquid reduces by half.
Progressively add ingredients 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 the heat and let cool until just lightly warm to the touch.
Stir in the vanilla, eggs, flour, and 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. Then, stir in the nuts.
Bake for 30 minutes:
Pour into the prepared baking pan. Bake at 350°F for 30 minutes.
Let cool, cut and serve:
Cool on a rack. When completely cool lift the brownies out of the pan. Cut into 16 to 25 squares or rectangles.
|Nutrition Facts (per serving)|
|Servings: 16 to 25|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|