Stout Brownies


  • 12 oz bottle Guinness Extra Stout
  • ¾ c. unsalted butter
  • 8 oz semi-sweet chocolate, coarsely chopped
  • 1¼ c. granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 c. all-purpose flour
  •  ½ tsp salt
  • Optional: ½ tsp espresso powder


  • ½ c. unsalted butter, softened to room temperature
  • 2 c. confectioners’ sugar
  • 2-3 T. reduced Guinness (see Step 1)
  • 1 tsp espresso powder
  • ½ tsp pure vanilla extract
  • ¼ tsp salt


  1. In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium 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 remainder in the frosting.
  2. Preheat the oven to 350°F and grease a 9” × 9” pan or line with or parchment paper, leaving an overhang on the sides to lift the finished brownies.
  3. 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.
  4. Bake for 30 minutes, then test the brownies. Insert a toothpick 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.
  5. Remove from the oven and place on a wire rack to cool completely before frosting or cutting.


  1. 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.
  2. Add the confectioners’ sugar, beating on low at first then increasing to high speed. Beat until fully combined, smooth and creamy.
  3. Add 2 tablespoons of reduced Guinness, espresso powder, vanilla extract, and salt.
  4. Taste. Then add the remaining reduced Guinness if needed.
  5. Frost cooled brownies.

Cover and store leftover brownies at room temperature for up to 1 week.

Source: Sally’s baking addiction, Guinness Brownies, March 9, 2018.

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Sally’s baking addiction, Guinness Brownies, March 9, 2018.

Sally’s baking addiction, Guinness Brownies, March 9, 2018.