Name: Chocolate Guinness Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 9
Cuisine: American
Ingredients: Cooking spray; 12 ounces (355 ml) Guinness Extra Stout Beer (see notes); 4 1/2 ounces all-purpose flour (1 cup; 128 g); 1 ounce Dutch-process cocoa powder (1/4 cup; 28 g); see notes; 1/2 teaspoon baking powder; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 8 ounces (228 g) bittersweet (70%) chocolate, coarsely chopped (about 1 cup); 4 ounces unsalted butter (8 tablespoons; 113 g), cut into 8 pieces; 10 ½ ounces packed light brown sugar (1 1/2 cups; 298 g); 3 large eggs, lightly beaten; 1 teaspoon (5 ml) vanilla extract; Coffee ice cream for serving (optional)

Chocolate Guinness Brownies

These fudgy Guinness brownies are rich with bittersweet chocolate and subtle roasty stout undertones. The beer deepens the chocolate flavor without overpowering it, making it a standout dessert for any gathering—especially with a scoop of coffee ice cream on top.

1 hr 45 min total 10 min prep 30 min cook 9 428 cal

Instructions

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1 Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Grease an 8- x 8-inch baking dish with cooking spray and line it with parchment paper, leaving a 2-inch overhang on two sides.
2 In a small saucepan, bring stout to a simmer over medium heat. Simmer, stirring occasionally, until reduced to 1/4 cup, 25 to 30 minutes. Set aside to cool slightly, about 5 minutes.
3 In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt, and set aside.
4 In a large heat-proof bowl, microwave chocolate and butter on medium power, stirring every 30 seconds, until melted and smooth, about 90 seconds total.
5 Using a spatula, transfer melted chocolate and butter to a large bowl and whisk in reduced beer and brown sugar until smooth. Let it sit to cool slightly, about 1 minute, then slowly whisk beaten eggs into chocolate mixture until smooth. Using a flexible spatula, fold in flour mixture until just combined.
6 Transfer batter to prepared dish and bake until a toothpick inserted in center comes out with a few moist crumbs attached 30 to 40 minutes. (Be careful not to overbake; brownie will continue to bake as it cools.) Let cool in pan for 5 minutes. Using the parchment overhang, lift the brownies and transfer to a wire rack to cool completely for about 1 hour. Slice and serve with coffee ice cream, if desired.