There are dozens of chocolate Guinness brownie recipes available. I know- because I have probably tried them all!
And it may have taken a couple years, a few liters of Guinness, and pounds of chocolate, but I finally have a Guinness Chocolate Brownie recipe that I love.
These brownies are the perfect fudgey consistency, super dark and rich, with just the right amount of Guinness to enhance, but not overwhelm, the chocolate.
The Best Recipe for Chocolate Guinness Brownies
For this recipe you'll need 2 cups of Guinness. That's more than one bottle (unless you are buying by the liter). So this is a perfect recipe if you like to drink Guinness because it leaves you with just over half a bottle to enjoy as you bake.
If you don't drink Guinness grab a wine stopper for the bottle and use the rest in my Cheddar Topped Shepherds Pie.
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into cubes
- 8 ounces dark bittersweet chocolate, chopped
- 3/4 cup white chocolate, chopped
- 4 large eggs, at room temperature
- 1 cup sugar
- 2 cups Guinness Extra stout beer
- 3/4 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with foil and lightly grease.
Pour 2 cups of Guinness into a medium saucepan, and simmer on medium heat until it's reduced
down to 1 1/4 cups. Be sure to use a larger saucepan because the beer will foam. This should take 10-15 minutes. Keep a measuring cup handy to measure. Set beer aside to cool.
In a medium bowl,whisk together flour, cocoa, and salt.
Melt butter, bittersweet chocolate and white chips in the microwave, stirring every 30 seconds. Don't over-melt or the chocolate will burn. This should take about 90 seconds.
In a large mixing bowl or stand mixer beat eggs and sugar on high speed until light and fluffy, about 3
minutes. Add melted chocolates, beating until combined.
Add flour mixture in 2 portions, mixing between additions.
Whisk in the reduced beer mixture and the vanilla. Don't worry if the batter seems runny- this is what makes it so perfectly fudgey!
Pour into the prepared baking pan and scatter semisweet chocolate chips evenly over the top.
Bake 25-35 minutes minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool in the pan about 10 minutes, then carefully lift edges of foil to remove from the baking pan and place directly on cooling rack.
Cool, uncovered, to room temperature.
Brownies can (presumably) last 3-5 days in refrigerated, airtight container. I've yet to witness that as my family devours them within 2 days.
Cut into small pieces, 1.5" square. These are so rich that any larger is almost too much!
Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 29mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 3g