Guinness Brownies (fudge-like)
Prep time: 
Cook time: 
Serves: rich & delicious brownies
Lucky to have a rich Guinness brownie, perfect for Saint Patty's Day!
What to get:
  • 10 oz bittersweet baking chips (I use 60% cacao Ghirardelli)
  • ¼ cup unsweetened cocoa powder (I used Ghriardelli again)
  • 2 sticks unsalted butter
  • 4 eggs
  • ½ tsp salt
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 1 (14.9 oz) can Guinness (you will reduce to about 10 oz of liquid)
What to do:
  1. Line a brownie pan or 9x9 with parchment & grease.
  2. Preheat oven to 350.
  3. Add Guinness to a pot on stove and reduce on very low for about 10-15 min, then cool & set aside (you should have less fluid than when you started, 10 oz or so, we're concentrating the flavor).
  4. While Guinness reduces, on stove melt chocolate gently in double boiler or in a bowl over a pot of simmering water on low, stirring occasionally.
  5. In a bowl combine cocoa powder and flour.
  6. In another bowl of a mixer beat eggs, add sugar, salt and vanilla.
  7. Next stir-in the cooled Guinness, about 8oz (from the reduced 10oz) or less, and add melted chocolate.
  8. Combine, and add the dry ingredients till mixed thoroughly (batter will be slightly thinner than usual).
  9. Pour brownie batter into lined & prepared pan and bake 35-45 minutes depending which pan you use. Check with a toothpick.
  10. Let cool on rack for about 35 minutes.
  11. Then top with powdered sugar and eat one!
These brownies are rich and moist! Reduce the Guinness to about 10 oz or less of fluid to concentrate flavor and we'll use ~8oz or less of the Guinness reduction to maintain the correct consistency of brownie batter (mine was slightly thinner). They are not overly sweet due to the chocolate choice, so if you like yours extra sweet, just add a ½ cup more brown sugar. I like them as-is with a little powdered sugar dusted on the top! The Guinness gives a richer flavor and they have a fudge-like consistency and it's definitely a winner for Saint Patrick's Day...
Recipe by the dinnervine at