Guinness Brownies
Sally's Baking Addiction
Notes
These brownies can be frozen frosted or unfrosted for up to three months. Just be sure to thaw them overnight in the refrigerator then bring them to room temperature before enjoying.
Ingredients
- For the Brownies:
1 12-ounce bottle Guinness Extra Stout
3/4 cup unsalted butter
2 4-ounce bars semi-sweet chocolate, coarsely chopped
1 and 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon salt
Optional: 1/2 teaspoon espresso powder
- For the Guinness Frosting:
1/2 cup unsalted butter, softened to room temperature
2 cups confectioners' sugar
2-3 tablespoons reduced Guinness (from step 1)
1 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
- In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies and the rest in the frosting.
- Preheat the oven to 350 degrees and grease a 9x9-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
- Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30-second increments, whisking after each until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into the prepared pan.
- Bake for 32 minutes, then test the brownies with a toothpick by inserting it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every two minutes until you have moist crumbs.
- Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
- To make the frosting, in a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about two to three minutes. Add the confectioners' sugar, beating on low at first and then increasing to high speed. Once creamy and combined, beat in two tablespoons of reduced Guinness, espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting to be a little thinner, add a splash of milk (or Baileys Irish Cream).
- Frost cooled brownies.
- Cover and store leftover brownies at room temperature for up to one week.
Information
- Category
- Brownies, Desserts
- Yield
- 16-20 brownies
- Prep Time
- 45 minutes
- Cook Time
- 35 minutes
- Total Time
- 1 hour, 19 minutes, 59 seconds