Description
These Guinness Chocolate Brownies are incredibly moist and offer a perfect blend of cakey and fudgy textures. Enhanced with the rich flavors of Guinness Stout beer and a decadent chocolate ganache topping, they make an irresistible treat that you won't be able to stop eating.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil
- 3/4 cup Guinness Stout beer
- 2 cups sugar
- 1/2 tsp espresso powder (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp 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 tbsp unsalted butter
- 2 tbsp Guinness Stout beer
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper, leaving the edges to overhang for easy removal later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness beer, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add Butter: Whisk in the melted unsalted butter until the mixture is smooth and uniform.
- Incorporate Eggs: Add the eggs and whisk thoroughly until fully integrated into the batter.
- Add Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder until just combined, being careful not to overmix.
- Prepare to Bake: Pour the batter evenly into the prepared baking pan and smooth the top.
- Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist, sticky crumbs attached. Remove from oven and allow to cool completely in the pan.
- Make Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and Guinness beer. Microwave for about 30 seconds until the beer is hot and butter begins to melt. Whisk together until smooth. If necessary, microwave for an additional 10-15 seconds and whisk again.
- Add Powdered Sugar: Whisk in the powdered sugar until the ganache is well combined and glossy.
- Top Brownies: Pour the chocolate ganache over the cooled brownies and spread evenly into a smooth layer.
- Set and Serve: Allow the topping to cool completely and set. Use the parchment paper overhang to lift the brownies from the pan and cut into 12-15 bars.
- Storage: Store brownies in an airtight container. They can be kept at room temperature for up to 2 days, then should be refrigerated due to the topping. Best consumed within 4-5 days.
Notes
- For a stronger coffee flavor, do not omit the espresso powder; it enhances the chocolate depth.
- Use Dutch-processed cocoa powder for the best rich chocolate flavor and color.
- Make sure not to overbake to maintain the fudgy texture.
- You can substitute Guinness beer with another stout beer for a similar flavor profile.
- Use parchment paper with overhang to easily lift brownies out of the pan without breaking.
- Let the brownies cool completely before adding the ganache to avoid melting the topping.
- Refrigerate after two days because the ganache contains dairy and beer, which can spoil.
Nutrition
- Serving Size: 1 brownie (approx. 1/15 of batch)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
