Description
These Guinness Chocolate Brownies are exceptionally moist, combining cakey and fudgy textures for a decadent dessert. Rich with the deep flavors of Guinness Stout and a smooth chocolate ganache topping, they are irresistibly delicious and perfect for any chocolate lover.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil
- 3/4 cup Guinness Stout beer
- 2 cups sugar
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup all-purpose flour
- 2/3 cup Dutch-processed cocoa powder
Chocolate Topping
- 5 ounces semi-sweet chocolate chips (about 2/3 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons Guinness Stout beer
- 1/4 cup powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C). Grease a 9x9 inch square baking pan and line it with parchment paper hanging over the sides to help remove the brownies later.
- Mix wet ingredients: In a large mixing bowl, whisk together vegetable oil, Guinness Stout beer, sugar, espresso powder if using, vanilla extract, and salt until well combined.
- Add butter: Pour in the melted unsalted butter and whisk until fully incorporated.
- Add eggs: Add the eggs one at a time, whisking after each addition until the mixture is smooth.
- Incorporate dry ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until combined—do not overmix.
- Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted comes out with a few moist, sticky crumbs.
- Cool: Allow the brownies to cool completely in the pan on a wire rack.
- Make chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and Guinness Stout beer. Microwave in 30-second intervals until the mixture is hot and the butter begins to melt, whisking until smooth. Add powdered sugar and whisk until smooth and well combined.
- Apply topping: Pour the ganache over the cooled brownies and spread into an even layer.
- Set and serve: Let the brownies cool completely until the topping is set. Use the parchment overhang to lift brownies from the pan and cut into bars.
- Storage: Store brownies in an airtight container. Keep at room temperature for up to 2 days, then refrigerate due to the topping. Best consumed within 4-5 days.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa powder as indicated.
- Espresso powder is optional but enhances the chocolate flavor wonderfully.
- Make sure not to overmix the batter to keep the brownies tender.
- Use parchment paper to easily lift the brownies out of the pan for cleaner cuts.
- Store brownies refrigerated after 2 days to maintain freshness, especially because of the ganache topping.
- Let ganache set fully at room temperature before slicing for clean slices.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
