These Guinness brownies are made from reduced Guinness Stout. They’re fudgy, rich, and topped with espresso powder and Guinness infused frosting!
- 12 oz Guinness Extra Stout
- 3/4 cup Unsalted Butter
- 8 oz Semi-Sweet Chocolate (Coarsely chopped)
- 1.25 cups Granulated Sugar
- 3 Large Eggs
- 1 tsp Pure Vanilla Extract
- 1 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Espresso Powder (Optional)
- 1/2 cup Unsalted Butter (Softened to room temperature)
- 2 cups Confectioners Sugar
- 2-3 tbsp Reduced Guinness (Follow step 1 to prep your reduced Guinness)
- 1 tsp Espresso Powder
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Salt
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies and the rest in the frosting.
Preheat the oven to 350°F (177°C) and grease a 9×9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.
Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take about 35 minutes.
Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high speed.
Once creamy and combined, beat in 2 tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.
Frost brownies once they are completely cooled.