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Ingredients
Scale
- one (11.2–12-ounce (330–355ml) bottle guinness draught stout beer
- 3/4 cup (12 tbsp; 170g) unsalted butter
- two 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped*
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- optional: 1/2 teaspoon espresso powder
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2–3 tablespoons reduced guinness (from step 1)
- 1 teaspoon espresso powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a small saucepan, bring Guinness to a boil over medium-high heat. Reduce heat and simmer until reduced to 2/3 cup (160g/ml), about 12-15 minutes. Cool for at least 10 minutes. Reserve 1/2 cup (120g/ml) for brownies and the rest for frosting.
- Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with foil or parchment paper, leaving an overhang for easy removal. Set aside.
- In a large microwave-safe bowl, combine butter and chopped chocolate. Melt in 30-second increments, whisking after each until smooth. Stir in sugar and reduced Guinness until combined, then add eggs and vanilla extract. Finally, mix in flour, salt, and espresso powder. The batter will be thick. Spread into prepared pan.
- Bake for 32 minutes, checking with a toothpick for doneness. If there are moist crumbs, they're ready; if wet batter, bake longer, checking every 2 minutes. Total baking may be around 35 minutes.
- Remove from oven and let cool completely in the pan before frosting or cutting.
- For the frosting, beat butter on high speed until smooth and creamy, about 2-3 minutes. Gradually add confectioners' sugar, then increase speed. Mix in 2 tablespoons of reduced Guinness, espresso powder, vanilla, and salt. Adjust consistency as needed with more reduced Guinness or a splash of milk.
- Once cool, remove brownies using the parchment overhang and transfer them to a cutting board. Spread frosting over the brownies and cut into squares.
- Store leftover brownies covered at room temperature for up to 1 week.
Notes
To test brownies for doneness, look for moist crumbs on the toothpick.
Let the brownies cool completely before frosting for the best texture.
Store in an airtight container to maintain freshness.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 26g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg