Description
These Guinness Chocolate Brownies are incredibly moist, offering a perfect blend of cakey and fudgy textures. Made with rich cocoa and the deep flavors of Guinness stout beer, topped with a luscious chocolate ganache, these brownies are irresistible and perfect for any dessert occasion.
Ingredients
Scale
Guinness Brownies
- 1/4 cup vegetable oil (60ml)
- 3/4 cup Guinness Stout beer
- 2 cups sugar (414g)
- 1/2 tsp espresso powder (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted (56g)
- 2 large eggs
- 1 cup all-purpose flour (130g)
- 2/3 cup Dutch-processed cocoa powder (76g)
Chocolate Topping
- 5 oz semi-sweet chocolate chips (2/3 cup)
- 2 tbsp unsalted butter
- 2 tbsp Guinness Stout beer
- 1/4 cup powdered sugar (29g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9×9 inch square baking pan and line it with parchment paper, leaving some overhang to easily lift the brownies later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout beer, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add Melted Butter: Stir the melted butter into the wet mixture and whisk until fully incorporated.
- Add Eggs: Add the eggs one at a time, whisking well after each addition to ensure a smooth batter.
- Combine Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until the batter is combined, careful not to overmix.
- Pour Batter and Bake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist, sticky crumbs.
- Cool Brownies: Allow the brownies to cool completely in the pan to set properly.
- Prepare Chocolate Topping: Place the semi-sweet chocolate chips, unsalted butter, and Guinness stout beer in a microwave-safe bowl. Microwave for about 30 seconds until the Guinness is hot and the butter begins to melt, then whisk until smooth. If necessary, microwave for a few more seconds to achieve a silky texture.
- Add Powdered Sugar: Whisk in the powdered sugar until the ganache is smooth and fully combined.
- Top Brownies: Pour the chocolate ganache over the cooled brownies and spread into an even layer using a spatula.
- Final Cooling and Serving: Allow the ganache to set completely before using the parchment overhang to lift the brownies from the pan. Cut into 12-15 bars and serve.
- Storage: Store the brownies in an airtight container. They can be kept at room temperature for up to 2 days, then should be refrigerated because of the chocolate topping. Best consumed within 4-5 days.
Notes
- Using parchment paper with overhang makes it easy to lift brownies from the pan without sticking.
- Espresso powder is optional but enhances the deep chocolate flavor.
- Be careful not to overmix the batter once the flour and cocoa powder are added to avoid dense brownies.
- Microwave the ganache in short bursts to prevent overheating and seizing of chocolate.
- Store brownies in a cool place and refrigerate after two days due to the ganache topping for freshness.
