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Guinness Brownies with Guinness Frosting

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These rich and fudgy brownies infused with Guinness are topped with a silky frosting that echoes the stout flavor, making for a decadent dessert perfect for chilly evenings or holiday gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

Brownie Ingredients
  • 1 bottle (11.2-12 ounces) Guinness Draught Stout beer Used to infuse the brownies with roast and malt notes.
  • 3/4 cup unsalted butter Adds richness and tender crumb to the brownie batter.
  • 2 bars (4-ounce) semi-sweet chocolate, coarsely chopped Melts into the batter for deep chocolate flavor and a fudgy texture.
  • 1 1/4 cups granulated sugar Sweetens and helps create the glossy brownie surface.
  • 3 large eggs, at room temperature Provide structure and a chewy, tender texture.
  • 1 teaspoon pure vanilla extract Enhances the chocolate and stout flavors.
  • 1 cup all-purpose flour Gives structure to the brownies while keeping them dense and fudgy.
  • 1/2 teaspoon salt Balances sweetness and amplifies chocolate flavor.
  • 1/2 teaspoon espresso powder (optional) Intensifies chocolate notes with a mild coffee boost.
Frosting Ingredients
  • 1/2 cup unsalted butter, softened to room temperature Creates a creamy base for the frosting.
  • 2 cups confectioners' sugar Sweetens and thickens the frosting to a spreadable consistency.
  • 2-3 tablespoons reduced Guinness Adds a concentrated stout flavor to the frosting.
  • 1 teaspoon espresso powder Brings depth and supports the chocolate and stout flavors in the frosting.
  • 1/2 teaspoon pure vanilla extract Rounds out the frosting flavor.
  • 1/4 teaspoon salt Balances the sweetness in the frosting.

Method
 

Preparation
  1. Pour the bottle of Guinness into a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until it has reduced to 2/3 cup, about 12 to 15 minutes. Remove from heat and let cool for at least 10 minutes before using.
  2. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan to prevent sticking.
  3. Place the 3/4 cup unsalted butter and coarsely chopped semi-sweet chocolate in a heatproof bowl. Microwave in 30-second increments, whisking between each, until fully melted and smooth.
  4. Whisk the granulated sugar into the melted chocolate mixture. Add 1/2 cup of the reduced Guinness and whisk until the batter becomes glossy.
  5. Add the eggs, one at a time, whisking after each until smoothly blended. Stir in the 1 teaspoon pure vanilla extract.
  6. Add the 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon espresso powder if using. Whisk gently until just combined without overmixing.
  7. Pour the batter into the prepared 9-inch square pan and smooth the top. Bake at 350°F (175°C) for 32 to 35 minutes. Test doneness with a toothpick inserted near the center.
  8. Allow the brownies to cool completely in the pan before frosting.
Frosting Preparation
  1. In a mixing bowl, beat the 1/2 cup softened unsalted butter until smooth.
  2. Gradually mix in the 2 cups confectioners' sugar until combined and fluffy.
  3. Add 2 tablespoons of the reduced Guinness, 1 teaspoon espresso powder, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon salt to the frosting. Beat until smooth. Adjust consistency with additional reduced Guinness if necessary.
  4. Spread the frosting over the cooled brownies. Cut into squares and serve.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 47gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 30g

Notes

Store leftovers at room temperature in an airtight container for up to 3 days. Keep frosted brownies in the refrigerator for up to 5 days. Unfrosted brownies can be frozen for up to 3 months.

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