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    Guinness Chocolate Brownies

    17/03/2014 by thebakingexplorer 14 Comments

    Jump to Recipe Print Recipe
    Guinness Chocolate Brownies

    These deliciously moist Guinness Chocolate Brownies are rich, melt in the mouth and SO chocolatey. Guinness is the worldwide drink of choice to celebrate Irish culture, so these brownies would also be the perfect way to celebrate St Patrick's Day (or any day you fancy a tasty chocolate brownie!) The addition of Guinness to the brownies intensifies the chocolate and makes them super gooey and flavoursome.

    Guinness Chocolate Brownies

    Ingredient Tips & Equipment Information

    • Make sure your eggs and the Guinness are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used dark brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use light brown soft sugar or caster sugar.
    • If you can't get hold of Guinness, you can use another kind of dark stout.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Guinness Chocolate Brownies

    Start by melting dark chocolate, butter and Guinness in a pan on a low heat until glossy and smooth. Let the mixture cool for 5-10 minutes. In a bowl whisk together eggs and dark brown soft sugar for 5 minutes with an electric whisk.

    Slowly pour the chocolate mixture into the egg mixturem whisking as your pour. Add the plain flour and mix in. Pour the mixture into the baking tin and bake for 30-35 minutes. Leave to cool fully, then refridgerate before slicing into squares.

    Guinness Chocolate Brownies

    Do the brownies contain alcohol after baking?

    From my research, the general information seems to be that around 35% of the alcohol remains after 30 mins of baking. Which would be 70ml of Guinness, spread amongst 16 slices would be less than 5ml per slice. At 4.2% Guinness is also very low in alcohol content. So it's a very tiny amount! However, if you cannot consume alcohol for medical reasons you should speak to a doctor before eating these brownies.

    Can these brownies be baked in different size tins?

    Yes! All you need to do is adjust the baking time. Bake for 25 minutes if using a 9" x 12" traybake tin, or 40-45 minutes if using a 8" square tin. Test they are done by poking in the centre with a cocktail stick. It should come out with moist crumb on it, but not be wet. I wouldn't recommend using anything smaller than an 8" square tin though.

    What type of chocolate is best for brownies?

    It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’. For more tips on making brownies, check out my Chocolate Brownie making guide!

    How should the brownies be stored and can they be frozen?

    They should be stored in an airtight container, or covered on a plate, in a cool place for up to 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well in cling film or place them in a freezer bag, and freeze for up to 3 months.

    Guinness Chocolate Brownies

    How do you know when the brownies are baked?

    The best way to check is with the toothpick test, poke one into the middle of the brownies. It should come out with a few moist crumbs on it, but not be wet. It's better to underbake brownies rather than overbake them, especially for fudgey brownies, and you can always put them in the fridge to firm up.

    Can the brownies be made gluten free?

    For gluten free you can replace the plain flour with a gluten free plain flour blend. Unfortunately Guinness is not gluten free, so you will need to replace it with a gluten free stout alternative. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

    Can the brownies be made dairy free?

    To make the brownies dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. Or you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil). You will also need to make sure the dark chocolate you use in the brownie batter is dairy free. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

    More tips for making the Guinness Chocolate Brownies:

    • Make sure to line your tin with greaseproof baking paper so the brownies come out easily
    • If you like, you can frost the brownies with a Baileys buttercream, check out my Chocolate Guiness Cake with Baileys Buttercream for a recipe
    Guinness Chocolate Brownies

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended Equipment and Ingredients*

    • 9" Square tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Dark chocolate
    • Electric hand mixer
    • Measuring spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Guinness Chocolate Brownies

    More recipes using Guinness...

    • Chocolate Guinness Cake with Baileys Buttercream
    • Gingerbread Bonfire Cake
      Gingerbread Bonfire Cake with Salted Caramel Sauce
    Guinness Chocolate Brownies

    Guinness Chocolate Brownies

    Rich chocolate brownies with guinness
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Brownies
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    • 350 g Dark chocolate
    • 250 g Butter unsalted
    • 200 ml Guinness
    • 250 g Dark brown soft sugar
    • 3 Eggs large
    • 150 g Plain flour
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4. Grease and line a 9" square tin with baking paper
    • Melt the dark chocolate, butter and Guinness in a pan on a low heat until glossy and smooth. Set it aside to cool for 5 minutes
    • In a bowl whisk together the dark brown soft sugar and eggs with an electric mixer for 5 minutes. Or use a stand mixer with the whisk attachment
    • Pour the chocolate mixture slowly into the egg mixture, whisking constantly as your pour
    • Add the plain flour and mix in
    • Pour the mixture into the baking tin and bake for 30-35 minutes
    • Allow to cool, then put in the fridge for 1-2 hours before cutting into slices
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure your eggs and the Guinness are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used dark brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use light brown soft sugar or caster sugar.
    • If you can't get hold of Guinness, you can use another kind of dark stout.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 352kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 121mg | Potassium: 202mg | Fiber: 3g | Sugar: 20g | Vitamin A: 444IU | Calcium: 39mg | Iron: 3mg

    If you like this, check out more of my Brownie recipes!

    NB. This post is NOT sponsored by Guinness - I just love baking with it!

    « Strawberry Fudge
    Creme Egg Cupcakes »

    Reader Interactions

    Comments

    1. Charlene F

      March 17, 2014 at 6:49 pm

      I love how moist your brownies look 🙂 x

      Reply
      • Kat BakingExplorer

        March 30, 2014 at 4:21 pm

        Thanks Charlene! They really were very moist!

        Reply
    2. Kate D

      March 17, 2014 at 8:22 pm

      I love the idea of Guinness brownies. Bet they taste yum. Unfortunately Guinness is off our menu on account of the malted barley....... Darn!!!

      Reply
      • Kat BakingExplorer

        March 30, 2014 at 4:22 pm

        Ah that's a shame, maybe there is a barley free stout you could use?

        Reply
    3. Stuart Vettese

      March 18, 2014 at 8:49 pm

      Guinness really adds a certain something to chocolatey cakes doesn't it? These look well lush 🙂

      Reply
      • Kat BakingExplorer

        March 30, 2014 at 4:22 pm

        It goes so perfectly with chocolate 🙂 thank you!

        Reply
    4. Alice Lau

      March 20, 2014 at 5:38 am

      Chocolate & stout are two favourites of mine. Coupled with brownies and you have a winning recipe! Ever tried them as a base for bread before. Equally tasty!

      Reply
      • Kat BakingExplorer

        March 30, 2014 at 4:23 pm

        Never thought of using it in bread before, thanks for the tip!

        Reply
    5. Simran

      June 17, 2020 at 9:10 pm

      Any substitute for eggs in the recipe ?

      Reply
      • thebakingexplorer

        June 17, 2020 at 9:57 pm

        Hi Simran, I have never made this cake without eggs, however there are many common egg substitutes you could try!

        Reply
    6. Maha

      November 28, 2020 at 2:31 pm

      Is there a way I can substitute Guinness out and make them the same texture. Also how do you bake your brownies so evenly throughout (from the outer edge to the inner part)

      Reply
      • thebakingexplorer

        November 28, 2020 at 3:57 pm

        I've only ever made them with the Guinness. You could try a non-alcoholic beer if you're trying to avoid alcohol. I don't have a particular technique to make them even, I just follow the recipe and they turn out that way.

        Reply
    7. Jason

      March 17, 2021 at 12:38 pm

      Does the alcohol get retained in these? Or baked out. I don’t think I could make brownies in my house without the kid wanting some!

      Reply
      • thebakingexplorer

        March 17, 2021 at 8:59 pm

        Hi Jason, based on a quick google search, the general information seems to be that around 35% of the alcohol remains after 30 mins of baking. Which would be 70ml of guinness, spread amongst 12 slices would be less than 6ml per slice. So a very tiny amount!

        Reply

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