Description
Decadent and fudgy Guinness Chocolate Brownies with a rich Baileys Swiss Meringue Buttercream frosting. These brownies combine the deep malty flavor of Guinness stout with intense Dutch-process cocoa and chunks of chocolate for a chewy texture and a crinkly top. Perfect for St. Patrick’s Day celebrations or any occasion that calls for a boozy and indulgent treat.
Ingredients
Scale
Brownies
- 3oz (1/4 Cup + 2 Tablespoons) Guinness Stout (reduced from 6oz/3/4 Cup)
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams (1 1/4 cups) Granulated Sugar
- 90 Grams (3/4 cups) Dutch-process Cocoa Powder
- 3.5oz (scant 1/2 cup) Vegetable Oil
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg Yolk, room temperature
- 1 Large Egg, room temperature
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/Cornflour
- 75 Grams (scant 2/3 cup) All-Purpose Flour/Plain Flour
- 2oz (1/4 cup) Chocolate chips, chunks, or chopped bars
Frosting
- 1/2 Recipe Baileys Swiss Meringue Buttercream
Instructions
- Reduce Guinness: In a large pot over medium heat, cook the Guinness for 5-10 minutes until reduced by about 50%, concentrating the flavor to 3oz.
- Combine Butter and Sugar: Preheat the oven to 350°F (180°C) and line a 9-inch square pan with foil. Heavily grease the foil with non-stick baking spray. Add butter and sugar to the reduced Guinness in the pot and cook on low heat until butter melts and sugar fully incorporates. This step helps create the chewy texture with a crinkly top. Let cool for 5 minutes, then transfer to a mixing bowl.
- Add Cocoa and Oil: Stir in the cocoa powder and vegetable oil into the cooled Guinness mixture, mixing until completely combined.
- Add Eggs and Flavorings: Whisk in the vanilla extract, egg, and egg yolk until smooth.
- Incorporate Leavening and Flour: Mix in baking soda, salt, and cornstarch until combined. Gently fold in the flour until just blended, being careful not to overmix. Fold in the chocolate chunks just before all flour streaks disappear.
- Bake the Brownies: Pour batter into the prepared pan and bake for 25-27 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter. Avoid overbaking to preserve fudginess.
- Cool and Frost: Allow the brownies to cool completely in the pan. Spread the Baileys Swiss Meringue Buttercream frosting with an offset spatula, creating swirls.
- Serve and Store: Cut into 9 to 16 pieces depending on sweetness preference. Store at room temperature or refrigerate in warm environments.
Notes
- These brownies are rich, fudgy, and infused with the deep maltiness of Guinness stout for a unique chocolate flavor.
- The sugar cooking step creates the signature chewy texture and delicate crinkly top on the brownies.
- Do not overmix the batter once the flour is added to keep the brownies tender.
- Baileys Swiss Meringue Buttercream adds a luxurious, boozy frosting that complements the stout flavor perfectly.
- Store brownies at room temperature unless it’s warm, then refrigerate to maintain freshness.
- Great for St. Patrick’s Day or any festive occasion needing an indulgent chocolate treat with a hint of Irish cream.
Nutrition
- Serving Size: 1 piece (based on 16 pieces)
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
