Ingredients
Brownies
- 8 oz semisweet chocolate, chopped
- 5 tbsp unsalted butter, room temperature
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder, sifted
- ¼ tsp kosher salt
- 1 cup granulated sugar
- 3 eggs, room temperature
- 2 tsp vanilla extract
- ¾ cup Irish stout beer (Guinness)
- 1 cup mini chocolate chips
Frosting
- ½ cup unsalted butter, room temperature
- 2½ cups powdered sugar, sifted
- 2 tsp pure vanilla extract
- 4 tbsp Irish stout beer (Guinness)
- 1 tbsp milk (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and line a 9×9 inch square baking pan with parchment paper to prevent sticking and for easy removal of brownies.
- Melt Chocolate and Butter: Combine the chopped semisweet chocolate and 5 tablespoons of unsalted butter in a double boiler. Heat gently until fully melted and smooth. Remove from heat and allow the mixture to cool slightly before proceeding.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sifted cocoa powder, and kosher salt. Set this dry mixture aside.
- Combine Chocolate Mixture with Sugar and Eggs: Add the granulated sugar to the cooled chocolate-butter mixture and whisk until combined. Then, add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to fully incorporate.
- Fold in Dry Ingredients and Beer: Gradually fold the dry ingredients into the wet chocolate mixture in small batches to avoid overmixing. Next, fold in the Irish stout beer until the batter is smooth and well combined. Finally, fold in the mini chocolate chips carefully to distribute evenly.
- Bake the Brownies: Pour the prepared batter evenly into the lined baking pan. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool Brownies Completely: Remove the brownies from the oven and allow them to cool completely in the pan. Cooling ensures the brownies hold together well for frosting.
- Prepare the Frosting: Using a mixer fitted with a paddle attachment, beat the ½ cup room temperature butter until fluffy. Gradually add the sifted powdered sugar, one cup at a time, mixing until well combined after each addition.
- Add Flavor to Frosting: Mix in the pure vanilla extract and Irish stout beer until the frosting is smooth and creamy. If the frosting is too thick, add milk one tablespoon at a time, mixing after each addition, until desired spreading consistency is reached.
- Frost the Brownies and Serve: Spread the Guinness frosting evenly over the cooled brownies using an offset spatula or knife. Cut into 16 squares with a sharp knife and serve.
Notes
- Using room temperature eggs and butter helps ensure even mixing and better texture.
- Make sure to cool the melted chocolate mixture before adding eggs to prevent scrambling.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate.
- The Guinness beer adds moisture and a subtle malty flavor but won’t taste strongly of beer once baked.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated brownies to room temperature before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
