Description
These Guinness Chocolate Brownies are the moistest brownies ever, boasting a perfect balance of cakey and fudgy textures. Enhanced with the rich flavors of Guinness stout, they are irresistible and perfect for dessert or a special treat.
Ingredients
Units
Scale
Guinness Brownies
- 1/4 cup vegetable oil (60 ml)
- 3/4 cup Guinness Stout beer (180 ml)
- 2 cups sugar (414 g)
- 1/2 tsp espresso powder (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted (56 g)
- 2 large eggs
- 1 cup all-purpose flour (130 g)
- 2/3 cup Dutch-processed cocoa powder (76 g)
Chocolate Topping
- 5 oz semi-sweet chocolate chips (2/3 cup, 142 g)
- 2 tbsp unsalted butter (28 g)
- 2 tbsp Guinness Stout beer (30 ml)
- 1/4 cup powdered sugar (29 g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper extending over the sides to help remove the brownies later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout, sugar, espresso powder (if using), vanilla extract, and salt until thoroughly combined.
- Add Melted Butter: Stir in the melted butter and whisk until the mixture is uniform and smooth.
- Incorporate Eggs: Add the eggs to the mixture one at a time, whisking after each addition until fully incorporated.
- Add Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until combined, being careful not to overmix.
- Pour and Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 30 minutes, checking with a toothpick to ensure it comes out with a few moist crumbs but no wet batter.
- Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and Guinness stout. Heat in the microwave for about 30 seconds until the Guinness is hot and butter begins melting, then whisk until smooth. If necessary, microwave in additional 10-second bursts to fully melt and combine.
- Add Powdered Sugar: Whisk in the powdered sugar until the ganache is smooth and glossy.
- Top Brownies: Pour the chocolate ganache over the cooled brownies and spread evenly with a spatula.
- Set and Serve: Let the topping cool and set completely at room temperature. Use the parchment paper overhang to lift the brownies from the pan and cut into 12 to 15 squares.
- Storage: Store brownies in an airtight container. Keep at room temperature for up to 2 days, then refrigerate due to the topping. Best eaten within 4 to 5 days for optimal freshness.
Notes
- For a deeper chocolate flavor, use high-quality Dutch-processed cocoa powder.
- Espresso powder is optional but enhances the chocolate taste significantly.
- Make sure not to overbake to keep brownies moist and fudgy.
- You can substitute gluten-free flour blend for all-purpose flour to make it gluten-free.
- Reheat brownies gently if refrigerated before serving to restore soft texture.
Nutrition
- Serving Size: 1 brownie (approx. 70 g)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
