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Guinness Brownies with Frosting

Warm, fudgy, and quietly boozy, these Guinness Brownies with Frosting bring deep malt and roasted notes into a rich chocolate treat, perfect for a chilly evening or a celebratory dessert.

Ingredients

Scale
  • 11.212-ounce bottle Guinness Draught Stout, reduced
  • 3/4 cup unsalted butter for brownie base
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 cup unsalted butter, softened for frosting
  • 2 cups confectioners’ sugar
  • 23 tablespoons reduced Guinness for frosting
  • 1 teaspoon espresso powder for frosting
  • 1/2 teaspoon pure vanilla extract for frosting
  • 1/4 teaspoon salt for frosting

Instructions

  1. Reduce the Guinness. Pour the Guinness into a small saucepan, bring to a boil, then reduce heat and simmer until reduced to 2/3 cup. Cool to room temperature before using.
  2. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
  3. Melt butter and chocolate in a microwave-safe bowl until smooth and fully combined.
  4. Whisk in the granulated sugar and cooled, reduced Guinness until combined.
  5. Add eggs and vanilla, whisking until the batter is glossy.
  6. Fold in flour, salt, and espresso powder if using. Do not overmix.
  7. Bake the brownies in the prepared pan for 32 minutes. Check doneness with a toothpick.
  8. Cool completely in the pan on a wire rack.
  9. Make the frosting by beating softened butter and gradually adding confectioners’ sugar, followed by reduced Guinness, espresso powder, vanilla, and salt until smooth.
  10. Frost the cooled brownies, cut into squares, and serve.

Notes

Use room temperature eggs to help the batter emulsify. Cool brownies completely before frosting to prevent melting.

Nutrition

Keywords: Guinness brownies, chocolate brownies, dessert recipes, easy brownies, baking recipes