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Two Guinness Brownies topped with powdered sugar.
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5 from 7 votes

Guinness Brownies

Fudgy and chewy brownies made with Guinness stout and Irish cream frosting. These rich brownies are perfect for celebrating St Patrick's Day!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 466kcal

Ingredients

Guinness brownies:

  • cup Guinness stout
  • 1 ½ cups semisweet chocolate chips
  • ¾ cup unsalted butter cut into pieces
  • 1 ⅓ cups granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup all purpose flour
  • ¾ teaspoon salt
  • powdered sugar for garnish

Irish cream frosting (optional):

  • 5 tablespoons unsalted butter softened
  • 1 ½ cups powdered sugar sifted if lumpy
  • 2 tablespoons Irish cream I use Bailey's
  • ¼ teaspoon pure vanilla extract

Instructions

Brownies:

  • Preheat oven to 350°F. Line a 9x9 pan* with foil and spray the foil with nonstick spray (don't skip this step or the brownies will stick). Set aside.
  • In a small saucepan, bring Guinness to a boil. Boil for 5-10 minutes, until reduced by half (you should have ⅓ cup reduced "syrup"). Set aside to cool slightly.
  • In the microwave or a double boiler, melt chocolate chips and butter until completely smooth. Set aside to cool slightly.
  • In a large bowl, whisk sugar, eggs, and vanilla extract. Add melted chocolate and Guinness syrup and whisk to combine. Stir in flour and salt.
  • Pour into prepared pan and spread into an even layer. Bake for approximately 35-40 minutes, until a toothpick inserted into the center comes out without batter on it (a few fudgy crumbs are ok). Be careful not to overbake. Place on a wire rack to cool completely. Dust with powdered sugar (I use a small fine mesh sieve) and top with frosting (if desired).

Frosting:

  • Using a hand mixer or stand mixer, beat butter and powdered sugar until combined. Add Irish cream and vanilla. Beat on medium speed for a minute or two, until smooth and creamy. Adjust the consistency by adding more powdered sugar, to thicken or more Irish cream to thin. Because the tops of the brownies are so crackly I find it easiest to apply the frosting by piping it on rather than spreading it. I use a large open star tip to put a swirl of frosting on top of each individual brownie**.

Notes

*If you are using a different size pan adjust bake time up or down accordingly. Be careful not to overbake.
**Spray your knife with nonstick spray before cutting the brownies to prevent sticking.
Brownies adapted from Epicurious

Nutrition

Calories: 466kcal | Carbohydrates: 53g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 166mg | Potassium: 154mg | Fiber: 2g | Sugar: 43g | Vitamin A: 570IU | Calcium: 26mg | Iron: 2mg