These Guinness brownies are an easy, indulgent dessert that blends the deep, roasty notes of Irish stout with a classic fudgy brownie. The Guinness reduction adds concentrated, slightly bitter and malty layers that balance the sweetness of chocolate and caramel, producing a rich and complex flavor.
These Guinness brownies are so moist and delicious. The stout beer just elevates all the chocolate flavor. I will never make brownies any other way! ★★★★★
– Debbie
Stout brownies are perfect for anyone who loves chocolate with a touch of malt and a subtle tang. They make a great centerpiece for St. Patrick’s Day or any gathering where you want a decadent, slightly grown-up treat. Expect a moist, fudgy texture with a deep chocolate hit enhanced by the Guinness.
This recipe builds on a straightforward homemade brownie base with the addition of a Guinness reduction and an optional salted caramel drizzle for extra richness.
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Ingredients and Substitutions
Guinness chocolate brownies use simple, pantry-friendly ingredients. Below are the main components and substitutions to consider.
- Guinness – The recipe uses stout to build flavor. Any Guinness variety (can or bottle), other stouts, or an alcohol-free stout will work.
- Cream (optional) – Double (heavy) cream is used for the salted caramel. You can substitute ready-made salted caramel or omit this component entirely.
- Sea salt flakes (optional) – Added to the caramel and optionally sprinkled on the finished brownies for contrast.
- Chocolate – Dark chocolate is preferred for an intense flavor, but milk or a mix is fine. Use chopped bars or chocolate chips.
- Butter – Salted or unsalted works; if using salted butter, reduce or omit additional salt.
- Sugar – Caster or granulated sugar are both suitable. Golden caster adds a subtle caramel note.
- Eggs – Large eggs at room temperature give structure and lift.
- Cocoa powder – Unsweetened cocoa deepens the chocolate flavor; it can be omitted if unavailable.
- Flour – Plain/all-purpose flour is used. For a gluten-free version, substitute plain gluten-free flour and choose a gluten-free stout.
See the recipe card below for full measurements and the complete ingredient list.
Instructions
Begin by making a Guinness reduction. Reducing the stout concentrates the flavor and prevents the batter from becoming too thin.
Pour the stout into a medium saucepan and simmer over medium heat for 15–20 minutes, watching it carefully to avoid boiling over. Reduce to about 150 ml if making the salted caramel, or to 100 ml if you are not using caramel.
If you are making the salted caramel, prepare it next and set it aside.
Gently melt the butter and chocolate together over a bain-marie or briefly in the microwave, then remove from heat and allow to cool slightly.
Beat the eggs and sugar until pale, thick and fluffy, about 5 minutes. This step gives the brownies a lovely texture.
Fold the melted chocolate mixture into the egg and sugar mixture, then stir in the Guinness reduction. Sift in the flour and cocoa powder and fold gently until just combined.
Pour the batter into the prepared baking tin. If using caramel, add a layer of caramel in the middle or swirl it through the batter, reserving some for topping. Bake at 175°C (160°C fan) for 28–30 minutes, or until a skewer comes out with a few moist crumbs but no raw batter.
Baking Tip
Allow the brownies to cool completely in the tin, then chill them in the fridge for at least one hour so they firm up and slice cleanly. You can also refrigerate overnight.
When cooled, drizzle with the reserved salted caramel and scatter a few sea salt flakes if desired. Slice into squares and serve.
Variations
These brownies are delicious as written, but you can customise them:
- Frosting or buttercream – Top with cream cheese frosting, a Guinness-flavoured buttercream, or an Irish cream drizzle for extra indulgence.
- Boost the flavour – Add a teaspoon of espresso powder or a splash of vanilla extract to intensify the chocolate notes.
- Add crunch – Fold in chopped pecans, walnuts or hazelnuts for texture.
- Extra chocolate – Stir in chocolate chunks or chips before baking, or scatter them on top.
Equipment
- 8″ x 8″ (20 cm) square baking tin – A loose-bottom tin helps remove the brownies easily, but any tin with similar capacity will work.
- Parchment paper – Line the tin with two overlapping strips for easy lifting.
- Electric mixer or whisk – Helpful for whipping eggs and sugar, though a hand whisk works too.
Storage
Store brownies at room temperature in an airtight container for up to 4–5 days, or refrigerate for up to a week (bring to room temperature before serving). Freeze for up to 3 months; thaw in the fridge overnight and then return to room temperature to serve.
Top tip
Do not skip reducing the Guinness. Concentrating the liquid intensifies the flavor and prevents the brownies from turning cakey—boiling away excess water concentrates the caramelised, coffee-like notes that complement chocolate.
Frequently Asked Questions
Yes. Use a gluten-free stout and swap the plain flour for a gluten-free plain flour blend.
Yes, but bake time and thickness will vary. A slightly larger tin will yield thinner brownies that bake faster; for a much larger tin, increase the recipe proportionally and adjust baking time.
No. The stout enhances and deepens chocolate flavor, adding a subtle malty background rather than a beer taste.
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Guinness Brownies
Equipment
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small saucepan
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20 cm (8″) square baking tin or 20 cm round cake tin
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freestanding mixer or hand-held electric mixer
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baking parchment
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mixing bowls
Ingredients
For the salted caramel drizzle (optional):
- 70 g sugar
- 10 g butter
- 50 ml double cream (heavy cream)
- 1 teaspoon sea salt flakes
For the brownies:
- 440 ml can of Guinness
- 150 g butter
- 225 g chocolate (chopped) or chocolate chips
- 280 g sugar
- 3 large eggs
- ½ teaspoon salt
- 115 g plain flour
- 70 g cocoa powder
Instructions
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Preheat the oven to 175°C (160°C fan). Grease and line an 8″ (20 cm) tin with baking parchment, leaving an overhang. Pour the Guinness into a small saucepan and simmer until reduced to 150 ml (for caramel) or 100 ml (no caramel), about 15–20 minutes. Set aside.
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If making the salted caramel, place the sugar and 2 tablespoons water in a small saucepan over low heat and stir until dissolved. Increase the heat and cook without stirring until the sugar caramelises to an amber color. Remove from heat, stir in butter, then add cream and 50 ml of the Guinness reduction and ½ teaspoon sea salt. Return to low heat, stir until smooth and slightly thickened, simmer 3–5 minutes, then transfer to a bowl.
To make the brownies:
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Melt the butter and chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat.
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Beat the sugar and eggs until pale, thick and fluffy, about 5 minutes. Fold the chocolate mixture into the eggs, then add the remaining 100 ml Guinness reduction and ½ teaspoon salt. Sift in the flour and cocoa powder and fold until just combined.
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If not using caramel, pour the batter into the lined tin and bake. If using caramel, pour half the batter into the tin, spoon over half the caramel, then add the remaining batter and bake for 28–30 minutes until a skewer comes out with a few moist crumbs. Cool completely, chill if desired, drizzle with remaining caramel and sprinkle sea salt. Slice and serve.
Note: Recipes are developed and tested using metric measurements. Digital scales give the most accurate results. US customary conversions are provided but not tested.
Video
Notes
- Salted caramel drizzle – Optional. Reduce the Guinness to 150 ml if making caramel so you can reserve 50 ml for the sauce; otherwise reduce to 100 ml.
Make ahead:
Make the Guinness reduction a day ahead and keep it refrigerated. Bring to room temperature before use.
Salted caramel can be made a day ahead. If it sets, reheat gently until smooth.
Storage & freezing:
Store at room temperature in an airtight container for up to 5 days, or refrigerate for up to a week. Freeze wrapped for up to 3 months; thaw overnight in the fridge and bring to room temperature before serving.
Recipe adapted from Waitrose.