Description
These Guinness Chocolate Brownies are the moistest brownies ever, combining a perfect cakey and fudgy texture with a rich Guinness stout flavor and a luscious chocolate ganache topping. Perfect as a decadent dessert that is hard to resist.
Ingredients
Units
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Guinness Brownies
- 1/4 cup vegetable oil
- 3/4 cup Guinness Stout beer
- 2 cups sugar
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup all-purpose flour
- 2/3 cup Dutch-processed cocoa powder
Chocolate Topping
- 5 oz semi-sweet chocolate chips (2/3 cup)
- 2 tablespoons unsalted butter
- 2 tablespoons Guinness Stout beer
- 1/4 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9x9 inch square baking pan and line it with parchment paper, leaving the sides hanging over to help lift the brownies out later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, Guinness stout beer, sugar, espresso powder (if using), vanilla extract, and salt until well combined.
- Add Butter: Pour in the melted unsalted butter and whisk thoroughly to incorporate it smoothly with the wet ingredients.
- Incorporate Eggs: Crack in the eggs and whisk again until the batter is uniform and smooth.
- Add Dry Ingredients: Gently whisk in the all-purpose flour and Dutch-processed cocoa powder just until combined, taking care not to overmix.
- Bake the Brownies: Pour the batter evenly into the prepared pan and spread it out. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out with a few moist but not wet crumbs.
- Cool the Brownies: Allow the brownies to cool completely in the pan on a wire rack before adding the topping.
- Prepare Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, unsalted butter, and Guinness stout beer. Microwave for about 30 seconds or until the mixture is hot and the butter starts to melt. Whisk until smooth, microwaving longer in short intervals if needed.
- Add Powdered Sugar: Stir in the powdered sugar until the ganache is smooth and well combined.
- Top the Brownies: Pour the chocolate ganache over the cooled brownies and spread it evenly with a spatula.
- Final Cooling and Serving: Let the brownies cool completely so the ganache can set. Use the parchment paper to lift them out of the pan and cut into bars. Store in an airtight container.
Notes
- Espresso powder is optional but enhances the chocolate flavor.
- If you don't have Guinness, other stouts can be substituted but will change the flavor slightly.
- Ensure not to overbake to maintain the fudgy texture of the brownies.
- Store at room temperature up to 2 days, then refrigerate due to the ganache topping for up to 4-5 days.
- Let the brownies cool completely before adding ganache and before slicing to get clean cuts.
Nutrition
- Serving Size: 1 brownie (based on 12 brownies per batch)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
