Description
These Guinness Chocolate Brownies are rich, fudgy, and uniquely infused with the deep flavors of Guinness stout. Enhanced with a luscious Baileys Swiss meringue buttercream frosting, they make a decadent Irish-inspired treat perfect for celebrations like St. Patrick’s Day or any special occasion where a boozy dessert is desired.
Ingredients
Scale
Brownie Ingredients
- 3 oz (1/4 Cup + 2 Tablespoons) Guinness Stout (reduced from 6 oz / 3/4 Cup)
- 1 oz (2 Tablespoons) Unsalted Butter
- 250 grams (1 1/4 cups) Granulated Sugar
- 90 grams (3/4 cup) Dutch-process Cocoa Powder
- 3.5 oz (scant 1/2 cup) Vegetable Oil
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg
- 1 Large Egg Yolk
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch (Cornflour)
- 75 grams (scant 2/3 cup) All-Purpose Flour (Plain Flour)
- 2 oz (1/4 cup) Chocolate (chips, chunks, or chopped bars)
Frosting Ingredients
- 1/2 Recipe of Baileys Swiss Meringue Buttercream
Instructions
- Reduce Guinness: In a large pot over medium heat, cook the Guinness for 5-10 minutes until it reduces by half, concentrating to about 3 oz. This intensifies the stout’s flavor in the brownies.
- Combine Butter and Sugar: Preheat the oven to 350°F (180°C). Line and grease a 9-inch square pan with foil and non-stick spray. Add butter and granulated sugar to the reduced Guinness in the pot, cooking on low heat until butter melts and sugar is incorporated completely to develop a chewy texture and crinkly top. Allow to cool for 5 minutes before transferring to a mixing bowl.
- Add Cocoa and Oil: Add the Dutch-process cocoa powder and vegetable oil to the cooled Guinness mixture, stirring well until fully combined to create a rich base.
- Mix Wet Ingredients: Stir in the vanilla extract, large egg, and egg yolk. Whisk thoroughly to ensure a smooth batter.
- Add Dry Ingredients: Incorporate baking soda, salt, and cornstarch. Then gently fold in the all-purpose flour just until blended, avoiding overmixing to keep the brownies tender.
- Fold in Chocolate: Fold in chocolate chips or chunks carefully until just incorporated, preserving batter lightness.
- Bake: Pour batter into the prepared pan and bake for 25-27 minutes. Check doneness by inserting a toothpick—when it comes out with moist crumbs but no liquid batter, the brownies are done.
- Cool and Frost: Let the brownies cool completely in the pan before spreading the Baileys Swiss meringue buttercream frosting evenly with an offset spatula, creating decorative swirls.
- Serve and Store: Cut into 16 pieces as they are rich and sweet. Store brownies at room temperature unless in warm conditions, then refrigerate.
Notes
- Using reduced Guinness intensifies the stout flavor without adding excess liquid.
- Cooking sugar with butter helps achieve the brownies’ signature chewy texture and crinkly top.
- Be careful not to overmix the batter after adding flour to ensure tender brownies.
- The Baileys Swiss meringue buttercream frosting pairs beautifully to add luscious, creamy sweetness with a boozy twist.
- These brownies keep well stored at room temperature but refrigerate if your environment is warm.
- Slicing into 16 pieces balances the rich sweetness per serving.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
