Description
These Guinness Chocolate Brownies are the moistest brownies ever, perfectly blending cakey and fudgy textures with deep chocolate and stout flavors. Rich and indulgent, they are topped with a smooth Guinness-infused chocolate ganache that's sure to satisfy 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 oz semi-sweet chocolate chips (about 2/3 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons Guinness Stout beer
- 1/4 cup powdered sugar
Instructions
- Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9x9 inch square baking pan and line it with parchment paper, leaving the sides hanging over the edge to easily lift the brownies out later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout beer, sugar, espresso powder (if using), vanilla extract, and salt until fully combined.
- Add Butter and Eggs: Whisk in the melted unsalted butter until incorporated. Then add the eggs one at a time, whisking thoroughly after each to create a smooth batter.
- Combine Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder, mixing just until no streaks of flour remain, being careful to not overmix.
- Bake the Brownies: Pour the batter evenly into the prepared pan and spread with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist, sticky crumbs attached.
- Cool the Brownies: Allow the brownies to cool completely in the pan on a wire rack before adding the topping.
- Make the Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and Guinness stout beer. Microwave for about 30 seconds until the beer is hot and the butter begins to melt. Stir vigorously until the mixture becomes smooth and glossy. Microwave a few seconds longer if needed.
- Add Powdered Sugar: Whisk in the powdered sugar until the ganache is smooth and well combined.
- Top the Brownies: Pour the ganache evenly over the cooled brownies and spread into a smooth layer with a spatula.
- Set and Serve: Let the topping cool completely at room temperature to set. Use the parchment paper edges to lift the brownies out of the pan, then cut into 12 to 15 bars.
- Storage: Store the brownies in an airtight container. They keep well at room temperature for 2 days and should be refrigerated afterward due to the ganache topping. Best eaten within 4 to 5 days for optimal freshness.
Notes
- You can omit the espresso powder if you don't have it; it just enhances the chocolate flavor.
- Be careful not to overmix the batter once you add the flour to keep the brownies tender.
- Use parchment paper for easy removal of brownies without breaking.
- For a richer topping, you can add a teaspoon of heavy cream when microwaving the chocolate mixture.
- Room temperature Guinness is recommended to ensure it mixes smoothly with other ingredients.
- Store in the refrigerator after 2 days because of the perishable butter and topping.
Nutrition
- Serving Size: 1 brownie (approx. 1/15 of batch)
- Calories: 280 kcal
- Sugar: 27 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
