Ultra moist and densely chocolatey, these Guinness brownies are one of those exceptional desserts that, despite their decadence, are mysteriously easy to eat en masse. I blame the Guinness, which adds a malty depth to the brownies. The Guinness keeps the brownies from being overly sweet, and thus makes second (and third) helpings dangerously easy to enjoy.
And if it’s not the Guinness in the brownies that is to blame for their irresistibility, then surely it must be the chocolate ganache flavored with more Guinness that’s spread on top.
Like all of my favorite brownie recipes, these don’t require any special equipment – a couple of bowls, a whisk and spatula is all you need. They come together quickly, so they’re a perfect last-minute dessert if you’re looking for something easy to make today.
1 cup all-purpose flour
1¼ cup stout, I used Guinness
1&1/3 sticks (11 tablespoons) unsalted butter
326g milk chocolate morsels
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
a pinch of salt
4 Tablespoons butter
10 ounces semi sweet chocolate chips
1/2 cup powdered sugar
4 Tablespoons Guinness
Place the oven rack in the center position and preheat the oven to 350 degrees F. Spray an 8×8-inch baking dish with nonstick spray. Line with parchment paper, leaving some hanging out opposite sides like handles. Spray again, then set aside.
In a small saucepan, bring the stout to a boil, stirring to remove the foam and reducing the heat as it approaches the boiling point; cook for 10 minutes and then remove from heat. Allow to cool. Reserve ¼ cup stout for using it to make the ganache.
In a large heatproof bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water), melt together the chocolate morsels and butter until smooth.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisk in the chocolate mixture and 1/2 cup stout. Gradually add the flour and salt and whisk until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for almost 40 minutes until a toothpick inserted in the center of the brownies comes out with just a few moist crumbs clinging to it.
Cool to room temperature, then remove from the pan using the parchment-paper handles.
To make the Ganache
In a microwavable bowl, add the chocolate chips, butter and Guinness. Microwave, stirring every 30 seconds until the chocolate chips and butter start to melt.
Stir until the chocolate chips are completely melted and smooth. Add the sugar and stir again until smooth.
Pour the ganache over top of the cooled brownies and spread out to the edges. Let cool and cut into squares using a long knife, cleaning it with warm water and drying it with a paper towel before cutting the next square.