Frosted Guinness Brownies
Ultra fudgy brownies are infused with Guinness two ways in this easy recipe. Make these Frosted Guinness Brownies for St. Patrick’s Day or anytime you’re craving extra decadent brownies!
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Making Brownies … with Guinness!
If you’ve been searching for a Guinness dessert recipe to make on St. Patrick’s Day, these brownies fit the bill! I based these Guinness brownies off of my all-time favorite brownie recipe, which never fails to deliver perfect results every time.
The brownies are ridiculously fudgy in the center, with slightly chewy edges. The salted caramel frosting is also flavored with Guinness and takes the brownies over the top.
To infuse the brownies with Guinness flavor, I had to get creative — you can’t just pour a bottle of carbonated beer into a bowl of brownie batter and hope for the best! Instead, the Guinness is reduced on the stove top until thick and then it’s added to the batter.
The brownies do not taste overwhelmingly of Guinness. The Irish stout simply adds richness and depth to the recipe; you can definitely taste the Guinness, but it doesn’t compete with the chocolate flavor.
Tools Needed to Make Guinness Brownies
This is a very easy Guinness brownie recipe, but it does require one or two kitchen tools you might not have on hand. Namely, a candy thermometer for preparing the frosting and a fine mesh sieve for sifting the cocoa powder.
- Instant read candy thermometer — This is the thermometer I use and love. An instant read thermometer is required for making the frosting since it’s a boiled frosting.
- Parchment paper — For lining the baking dish.
- Small offset spatula — My preferred tool for spreading frosting into an even layer.
- Whisk — For stirring the brownie batter.
- Wooden Spoon — For stirring the frosting on the stove.
- Spatula — For scraping the brownie batter out of the bowl.
- Sifter or small fine mesh strainer — For sifting the cocoa powder. It often contains clumps and this helps the dry ingredients mix well.
What’s in these Guinness Brownies?
This recipe has two parts: the actual brownie batter and the salted caramel frosting. The Guinness caramel frosting is technically optional, but it makes the brownies taste even better!
Ingredients for the Guinness brownie batter:
- Guinness (11.2 oz bottle)
- Hershey’s Special Dark Cocoa Powder
- All-Purpose Flour
- Kerrygold Irish Butter (salted)
- Granulated Sugar
- Espresso Powder
- Sea Salt
- Pure Vanilla Extract
- Dark Chocolate Chips
- Eggs
Ingredients for the cooked salted caramel frosting:
- Kerrygold Irish Butter (salted)
- Granulated Sugar
- Evaporated Milk
- Guinness reduction (leftover from brownie recipe)
- Vanilla Bean Paste
- Sea Salt
For the complete ingredient list and detailed instructions to make these Irish brownies, scroll to the bottom of this post for the FREE printable recipe card.
Guinness Brownie Ingredient Notes
- Guinness — I used an 11.2 oz bottle of Guinness to make this recipe (it came in a six-pack). If you live somewhere where Guinness is sold in different quantities, simply measure out 11.2 oz (330ml) and drink the rest as is. Cook’s treat!
- Cocoa Powder — I tested this recipe using Hershey’s Brand Special Dark Cocoa Powder. Do not use regular cocoa powder as the brownies won’t taste as rich.
- Chocolate Chips — I tested this recipe with Ghirardelli 72% cacao chocolate chips. However, you may use any chocolate chips you have on hand.
- Butter — I used Kerrygold butter simply because this is St. Patrick’s Day dessert made with Guinness Beer. You don’t have to use Kerrygold (although it’s very good quality!). It was just an easy way to include another Irish ingredient.
How to Make Guinness Brownies
If the thought of reducing the Guinness or boiling the frosting puts you off, know that both processes are very easy to do! If you don’t have enough time right now to assemble the entire brownie recipe, I’ve provided make-ahead instructions later in this post.
Here’s an overview of the Guinness brownie recipe steps:
Step 1: Reduce the Guinness
- Pour the beer into a large saucepan set over medium-high heat.
- Bring to a boil, then simmer for around 30 minutes. You want the beer to reduce to about ½ cup of liquid.
Step 2: Make the Guinness Brownies
- Combine the flour and sifted cocoa powder in a mixing bowl.
- Add the butter to a saucepan and melt over medium-low heat. Once melted, add the sugar, espresso powder, salt, and vanilla. Then, add the Guinness reduction. Stir in the chocolate chips last.
- Crack the eggs into another mixing bowl and whisk to combine. Slowly pour the warm butter mixture over the eggs, stirring constantly (this prevents the eggs from scrambling!).
- Add the butter and egg mixture to the dry ingredients.
- Turn the batter into a parchment paper-lined 8×8-inch baking dish. Bake until a toothpick comes out clean.
Step 3: Make the Frosting
- To a saucepan, add the butter, sugar, and evaporated milk. Warm over medium heat until the butter is melted.
- Simmer the mixture until it reaches a temperature of 238 – 240ºF (you’ll need a candy thermometer or instant read thermometer for this!).
- Take off the heat. Stir in the salt, vanilla, and remaining 3 tablespoons of Guinness reduction.
- Let the frosting cool before spreading over the brownies.
The above is simply a quick summary of this recipe for St. Patrick’s Day. brownies. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Important Altitude Adjustments
If preparing the boiled caramel frosting at altitude higher than sea level, you’ll need to decrease the final cooking temperature by 2ºF for every 1,000 feet above elevation. If you don’t make this adjustment, the frosting will end up being too hard!
Example: My elevation is just over 5,000 feet, and 2ºF x 5 = 10ºF.
Instead of cooking the frosting until it reaches 238 – 240ºF as instructed, I need to cook it until 228 – 230ºF.
Make-Ahead Instructions
There are a few moving parts to these Guinness chocolate brownies, so feel free to make all or part of the recipe ahead of time.
- Guinness reduction: Can be prepared and stored in the fridge in an airtight container for up to 2 days before using.
- Brownies: Can be baked, allowed to cool to room temperature, then tightly wrapped in plastic wrap or stored in an airtight container. Frost and serve within 24 hours for best results.
- Frosting: Since this is a boiled frosting, I’m not sure how well it will last if made in advance. As such, I recommend making the frosting just before topping the brownies and serving.
Recipe Tips
- Sift the cocoa powder. It’s very clumpy and it’s nearly impossible to achieve smooth brownie batter if you’ve measured clumps of cocoa powder directly into it.
- Pour the hot butter mixture slowly into the eggs. You’ll also want to whisk the mixture constantly; if you don’t whisk the melted butter into the egg or you dump it right in, the eggs will scramble!
- Don’t overcook the brownies. When in doubt, slightly undercook the brownies to ensure they remain fudgy in the center.
- Use a candy thermometer to make the frosting. There’s no other way to tell when a boiled frosting is done. If you undercook the Guinness frosting, it won’t set; if overcooked, it will be hard.
- Let frosting cool atop the brownies. After the frosting has been boiled to the right temperature, it needs to cool in the saucepan for just 5 minutes before being spooned over the brownies. It will still be very warm at that point, but it will set up as it cools atop the brownies.
Guinness Brownies FAQs
Got questions about how to make St. Patrick’s Day brownies? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What can I substitute for Guinness in this recipe?
If you don’t have any Guinness on hand, you can try making this recipe with another dry Irish stout.
However, this recipe was made specifically with Guinness so I can’t promise you’ll get the same results by substituting it for another beer.
Can I double this brownie recipe?
Of course! Double the ingredients and bake the brownies in a 9×13-inch pan. You might need to increase the bake time by a couple minutes. You’ll also need to make extra frosting.
Can I omit the frosting?
Yes, but the Guinness frosting ties everything together and adds another layer of flavor and texture to the brownies.
What does espresso powder do in brownies?
The espresso powder enhances the chocolate flavor and makes the Guinness brownies taste even richer. You don’t taste the coffee whatsoever!
Storage Instructions
Store the frosted brownies in an airtight container in the fridge for up to 4 days. If you’ve omitted the frosting, you can keep the brownies on your counter (tightly wrapped) for up to 3 days.
Leftover brownies are best brought to room temperature for serving.
Try These Guinness Brownies at Home!
If you’re looking for a St. Patrick’s Day dessert, make these Guinness brownies!
Did you make this recipe? Leave a comment below and give it a review for others to see what you thought of these fudgy brownies made with Guinness.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your brownies!
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Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Frosted Guinness Brownies
Ultra fudgy brownies are infused with Guinness two ways in this easy recipe. Make these Frosted Guinness Brownies for St. Patrick’s Day or anytime you’re craving extra decadent brownies!
Ingredients
Brownies
- 1 Bottle Guinness (11.2 oz / 330ml)
- ⅔ cup Hershey’s Special Dark Cocoa Powder (100% Cacao)*
- 1 cup All-Purpose Flour
- 12 tablespoons Kerry Gold Irish Butter (salted)
- 1 ⅓ cup Granulated Sugar
- 1 ¼ teaspoon Espresso Powder
- ⅛ teaspoon Sea Salt
- 1 teaspoon Pure Vanilla Extract
- ⅓ cup Dark Chocolate Chips (72% Cacao)**
- 3 Large Eggs
Frosting
- ⅓ cup Kerry Gold Irish Butter (salted)
- 1 ¼ cups Granulated Sugar
- 6 ounces Evaporated Milk
- 2 ounces reduced Guinness Beer (leftover from brownie recipe)
- ½ teaspoon Vanilla Bean Paste
- ⅛ - ¼ teaspoon Sea Salt
Instructions
Reducing the Beer
- Pour the beer into a 1 quart saucepan set over medium high heat. Bring the beer to a boil, then reduce heat to medium-low and cook for 20 - 30 minutes, or until the beer has reduced to ½ cup in volume.
Making the Brownie Batter
- Preheat the oven to 350 degrees F. Then, line an 8x8 pan with parchment paper. Set aside.
- Meanwhile, add the flour and cocoa powder to a mixing bowl, whisking with a wire whisk or sifting with a fine mesh strainer to remove any clumps of cocoa. Set aside.
- Then, melt the butter in 2 qt saucepan over medium-low heat. When the butter has melted, add the sugar, espresso powder, salt, and vanilla extract.
- Reduce heat to low and add 2 fl ounces of the reduced beer (reserve the remaining beer for the frosting) to the butter and sugar mixture, whisking until combined. Remove from heat, stir in the chocolate chips, and set aside.
- Beat 3 eggs in a mixing bowl using a wire whisk. Then, slowly pour the butter mixture into the beaten eggs while whisking with a wire whisk constantly - this will temper the eggs so they don’t end up scrambled. Whisk until egg mixture and butter mixture is completely combined.
- Next, add half of the butter and egg mixture to the bowl with the flour and cocoa, whisking until combined. Then add the rest and continue stirring until combined.
Baking the Brownies
- Place on the middle rack in the preheated oven and bake for 20 - 25 minutes, or until a toothpick comes out of the center with just a few moist crumbs attached to it. (22 minutes is perfect for me!)
- Let the brownies cool in the pan on a cooling rack until room temperature.
Making the Frosting
- Clip a candy thermometer onto a heavy bottomed 1 or 2 qt saucepan. Add the butter, sugar, evaporated milk, and beer to the saucepan.
- Cook the butter mixture over medium heat, while stirring with a wooden spoon, until the butter is completely melted.
- Then, reduce the heat to medium-low and continue cooking while periodically stirring, until the caramel frosting reaches 238 - 240 degrees F (see note!) on the candy thermometer’s reading, 1 -½ hours. It should be thick and completely coat the back of a spoon.
- Remove from heat, then stir in the vanilla bean paste and salt.
- Let the cooked frosting cool in the pan removed from the heat for about 5 minutes, stirring with a wooden spoon periodically.
Frosting the Brownies
- After cooling, pour the frosting on top of the completely cool brownies. Spread the frosting using a small offset spatula.
- Let the frosting cool completely before cutting and serving.
- Cut into 4x4 grid pattern for 16 squares. (Or for smaller brownies and more servings, a 5x5 grid)
Notes
Important Altitude Adjustments
If preparing the boiled caramel frosting at altitude higher than sea level, you’ll need to decrease the final cooking temperature by 2ºF for every 1,000 feet above elevation. If you don’t make this adjustment, the frosting will end up being too hard!
- Example: My elevation is just over 5,000 feet, and 2ºF x 5 = 10ºF.
Instead of cooking the frosting until it reaches 238 - 240ºF as instructed, I need to cook it until 228 - 230ºF. Tip for slicing brownies:
Ingredient Notes
- Guinness — I used an 11.2 oz bottle of Guinness to make this recipe (it came in a six-pack). If you live somewhere where Guinness is sold in different quantities, simply measure out 11.2 oz (330ml) and drink the rest as is. Cook’s treat!
- Cocoa Powder — I tested this recipe using Hershey’s Brand Special Dark Cocoa Powder. Do not use regular cocoa powder as the brownies won’t taste as rich.
- Chocolate Chips — I tested this recipe with Ghirardelli 72% cacao chocolate chips. However, you may use any chocolate chips you have on hand.
- Butter — I used Kerrygold butter simply because this is St. Patrick’s Day dessert made with Guinness Beer. You don’t have to use Kerrygold (although it’s very good quality!). It was just an easy way to include another Irish ingredient.
Tip for Cutting Brownies
To neatly cut the frosted brownies, use a serrated knife and wipe with a paper towel in between slices to avoid crumbs settling on top of the frosting.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 71mgSodium: 173mgCarbohydrates: 45gFiber: 1gSugar: 35gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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