Guinness Chocolate Bliss Brownies

Experience the rich, fudgy goodness of Guinness Chocolate Bliss Brownies, where deep chocolate flavor meets the unique twist of Guinness beer. This vegetarian American dessert is perfect for gatherings or a cozy night in. Please note, these brownies contain gluten, dairy, and eggs.

With a luscious texture and a hint of bitterness from the beer, they are perfect for pairing with ice cream or enjoying on their own. Packed with semi-sweet chocolate chips, these brownies offer a satisfying treat that’s sure to impress.

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Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 130 minutes

Overview

These Guinness Brownies are rich and fudgy, with a unique flavor twist from the addition of Guinness beer. Perfect for a special treat or dessert, these brownies are sure to impress with their deep chocolate taste and moist texture.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• Cooking spray
• 1 1/3 Cups (c) Guinness beer
• 3/4 Cups (c) unsalted butter, melted
• 3/4 Cups (c) granulated sugar
• 1 1/2 Cups (c) semi-sweet chocolate chips
• 3 Large eggs, whisked
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup (c) all-purpose flour, sifted
• 0.5 Teaspoon (tsp) kosher salt

Steps

1. Preheat the oven to 350°F (175°C). Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on one side.
2. Heat the Guinness in a medium saucepan over high heat until boiling. Skim any foam from the top. Reduce to a simmer over medium-low heat and cook until the liquid has reduced to 1/2 cup, about 12 to 15 minutes. Transfer to a heatproof bowl or container and set aside.
3. In the same saucepan, heat the butter over medium heat until melted, about 4 minutes. Add the sugar and cook, whisking constantly, until the mixture is thickened and the sugar is mostly dissolved, about 2 minutes.
4. Remove from heat, add the chocolate chips, and whisk together until smooth, about 1 minute. Gradually add the reduced Guinness, whisking constantly, until the batter is glossy and dark, about 2 minutes.
5. Transfer the chocolate mixture to a large bowl and let it cool slightly, stirring occasionally, for about 10 minutes. Add the eggs slowly, stirring to combine after each addition, about 30 seconds. Add the vanilla extract, stirring until combined, about 30 seconds.
6. In a medium bowl, combine the flour and salt and whisk together. In two batches, gently stir the flour mixture into the chocolate mixture until just combined or until no clumps remain, about 1 minute.
7. Pour the batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
8. Remove from the oven and let cool completely, about 1 hour. Once cool, remove from the pan and place on a cutting board. Slice into squares and serve. Store in the refrigerator in an airtight container for up to one week.