Did you know Guinness is the worldwide drink of choice to celebrate Irish culture? I’ve been to the Guinness factory in Dublin and it was such an interesting and fun experience! These delicious moist Guinness Chocolate Brownies are 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 flavour and makes them super gooey and rich. I absolutely love Guiness in cakes and baking, my Chocolate Guiness Cake with Baileys Buttercream is my favourite cake ever!
Step by step…
I started making the Guinness Chocolate Brownies by melting dark chocolate, butter and Guinness in a pan on a low heat until glossy and smooth. I let the mixture cool slightly. In a bowl I whisked together the eggs and light brown sugar.
Then I added the chocolate mixture to the egg mixture and whisked it together. Finally I added the plain flour and baking powder and mixed it in. I poured the mixture into a baking tin and baked on 160C Fan/180C/350F/Gas Mark 4 for 30 minutes.
When the Guinness Chocolate Brownies were ready I left them to cool before slicing into squares.
The Guinness Chocolate Brownies are so incredibly moist and fudgey! And warning, they’re rather addictive too!
I highly recommend eating them warm! They would be amazing with ice cream too.
Recommended Equipment and Ingredients*
| Traybake tin | Mixing bowls | Cooling rack |
| Kitchen scales |
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More recipes using Guinness…
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| Chocolate Guinness Cake with Baileys Buttercream | Gingerbread Bonfire Cake with Salted Caramel Sauce |
Ingredients
- 350 g Dark chocolate
- 250 g Butter
- 200 ml Guinness
- 250 g Light brown sugar
- 3 Eggs large
- 150 g Plain flour
- 1/4 tsp Baking powder
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 12 x 9 traybake 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 light brown sugar and eggs
- Pour the chocolate mixture into the egg mixture and whisk together
- Add the plain flour and baking powder and mix in
- Pour the mixture into the baking tin and bake for 25 minutes
- Allow to cool before cutting into slices
- Store in an airtight container in a cool place and eat within 3 days
Notes
- 235g Dark chocolate
- 165g Butter
- 135ml Guinness
- 165g Light brown sugar
- 2 Eggs
- 100g Plain flour
- 1/8 tsp Baking powder
NB. This post is NOT sponsored by Guinness – I just love baking with it!
If you like this, check out more of my Brownie recipes!
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I love how moist your brownies look 🙂 x
Thanks Charlene! They really were very moist!
I love the idea of Guinness brownies. Bet they taste yum. Unfortunately Guinness is off our menu on account of the malted barley……. Darn!!!
Ah that's a shame, maybe there is a barley free stout you could use?
Guinness really adds a certain something to chocolatey cakes doesn't it? These look well lush 🙂
It goes so perfectly with chocolate 🙂 thank you!
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!
Never thought of using it in bread before, thanks for the tip!
Any substitute for eggs in the recipe ?
Hi Simran, I have never made this cake without eggs, however there are many common egg substitutes you could try!
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)
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.