Rich & Fudgy Guinness Brownies – Easy St. Patrick’s Day Dessert
Stout-Kissed Fudge Brownies
Ultra-fudgy brownies enriched with stout beer for a malty, chocolate-deep flavor.
Ingredients
Method
- Heat oven to 350°F. Line a 9×9″ metal pan with parchment, leaving a 1″ overhang. Spray lightly with cooking spray.
- Whisk oil, melted butter, ⅔ cup stout and sugar until glossy. Add eggs and vanilla; whisk until smooth.
- In another bowl, sift flour, baking powder, salt, Dutch cocoa and natural cocoa.
- Gently fold the dry mix into the wet just to incorporate. Stir in chocolate chunks.
- Transfer batter to pan. Bake 30–35 minutes for gooey centers or 35–40 minutes for firmer edges.
- Place chips in a bowl. Heat cream + ¼ cup stout until steaming (1½ minutes), pour over chips, let rest 2 minutes, then whisk until silky.
- Chill ganache 15–20 minutes, then whip with a hand mixer until light. Spread over fully cooled brownies.
- Slice into squares and enjoy.
Why You’ll Crave These Stout-Fudge Brownies
- Deep, malty notes from Guinness meld with dark cocoa for an unforgettable taste.
- Super-fudgy centers and slightly crisp edges—simple to make, impossible to resist.
- Perfect for gatherings, game nights, or a cozy treat any day of the week.
Ingredients
- 2 tbsp vegetable oil
- 6 tbsp melted unsalted butter
- ⅔ cup Guinness stout
- 1½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup Dutch-process cocoa powder
- ¼ cup unsweetened cocoa powder
- 4 oz dark chocolate chunks
- 8 oz semisweet chocolate chips (for ganache)
- ¼ cup heavy cream
- ¼ cup Guinness stout (for ganache)
Step-by-Step Instructions
- Prep: Preheat oven to 350°F. Line and grease a 9×9″ metal pan.
- Wet Mix: In a large bowl, whisk oil, butter, ⅔ cup stout and sugar until smooth. Whisk in eggs and vanilla.
- Dry Mix: Whisk together flour, baking powder, salt and both cocoas.
- Combine: Fold dry ingredients into wet until just mixed. Gently stir in chocolate chunks.
- Bake: Bake 30–35 minutes for gooey brownies or 35–40 minutes for more set edges. Allow to cool completely.
- Ganache: Put chips in a bowl. Heat cream + ¼ cup stout until hot, pour over chips, let sit 2 minutes, then whisk until glossy.
- Whip: Chill ganache briefly, then beat with a mixer until fluffy. Spread over cooled brownies.
- Serve: Cut into squares and enjoy!
Pro Tips for Perfect Results
- Metal pans conduct heat better—use them for even baking.
- For a minty twist, fold in mint chocolate chips or Andes pieces with the chunks.
- Swap half the sugar for brown sugar to highlight molasses notes.
- If you prefer a child-friendly version, replace stout in ganache with cream only.
Storage & Make-Ahead
- Room temperature in an airtight container: up to 5 days.
- Refrigerated: up to 8 days.
- Freeze whole or in squares (wrapped twice): up to 3 months. Thaw at room temperature.
