Print

Guinness Brownies with Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy and deeply chocolatey brownies with a subtle malty tang from reduced Guinness, topped with a creamy frosting for a decadent finish.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 32 minutes
  • Total Time: 57 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
  • Diet: Vegetarian

Ingredients

Scale
  • 1 bottle (11.2–12 ounces) Guinness Draught Stout, reduced
  • 3/4 cup unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2–3 tablespoons reduced Guinness
  • 1 teaspoon espresso powder for frosting
  • 1/2 teaspoon pure vanilla extract for frosting
  • 1/4 teaspoon salt for frosting

Instructions

  1. Reduce the Guinness by boiling it in a small saucepan over medium-high heat until reduced to 2/3 cup, about 12 to 15 minutes. Cool for at least 10 minutes.
  2. Prepare the oven and pan by preheating to 350°F (175°C) and greasing a 9-inch square baking pan.
  3. Melt the butter and chocolate together in a microwave-safe bowl in 30-second increments, whisking until smooth.
  4. Whisk in the sugar and reduced Guinness until combined, then add eggs and vanilla extract until glossy.
  5. Add flour, salt, and espresso powder (if using) and whisk until the batter is shiny. Avoid overmixing.
  6. Bake the brownies in the prepared pan for 32 minutes. Use a toothpick to check for doneness; it should come out with a few moist crumbs.
  7. Cool the brownies completely in the pan before frosting.
  8. Beat the softened butter for frosting until smooth, then gradually add confectioners’ sugar, reduced Guinness, espresso powder, vanilla extract, and salt until smooth.
  9. Frost the cooled brownies with an offset spatula and cut into squares once set.
  10. Store the brownies in an airtight container at room temperature for up to 1 week.

Notes

Use room temperature eggs for better emulsification, and ensure to check the frosting’s thickness when adding Guinness.

Nutrition

Find it online: https://daytasty.com/guinness-brownies-with-frosting/