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
Video
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.