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Guinness Stout Brownies Recipe

User Rating 5 Star Rating (5 Reviews)


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The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavor of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light due to the eggs. You won't taste the beer at all. Great for St. Patrick's Day or any day.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 36 to 48 servings


  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • .
  • 6 Tablespoons butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped (may substitute extra-dark chocolate chips)
  • 3/4 cup white chocolate chips
  • .
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • .
  • 1 cup (8 ounces) Guinness Extra Stout beer (see Note below)
  • 1 cup semi-sweet chocolate chips


Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer by hand. The batter may seem a bit thin.

Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Bake 25 to 30 minutes (oven temperatures vary) on center rack in the oven, until a toothpick inserted in the center comes out clean.

Let brownies cool, uncovered, to room temperature.

Note: The Guinness should be at room temperature. This recipe uses less than a standard 12-ounce bottle of Guinness stout beer. Pour it early so the foam can settle. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Yield: 36 to 48 brownies, depending on cut size
Guinness Stout BrowniesPhoto © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Just as good without the alcohol!, Member karilean

I hope everyone will try this recipe just as written, because they are super-delicious - best brownie I've ever made or eaten! I've not made brownies any other way since finding the recipe - they are that good! But I just made them using 10 oz. of cola in place of the stout, and I thought they came out just as good as the original recipe. I mixed 2 packets of instant coffee granules into the Coke to enhance the chocolate (just like with the stout, you don't taste the coffee or the coke flavor.) I think I'll probably add the instant coffee again, next time I make them with stout (I use Young's Double Chocolate Stout instead of Guinness.) But you could also substitute 10 oz. of weak coffee or water (or even orange juice, to add a subtle hint of orange!) if you wanted to avoid using alcohol. Also, I substituted peanut butter chips for the white chocolate this time, but you couldn't really taste the PB. I think you could though, if the cup of chips scattered over the top at the end was PB instead of semi-sweet (but only for the non-alcohol version, not the original recipe.) And the first time I made these, I mixed the choc. chips into the batter before pouring it into the pan; I liked that way better than scattering them on top because you got bits of melty chocolate throughout the brownie instead of just on top. Lastly, be careful to *slowly* add the melted chocolate to the beaten eggs; otherwise, the heat from the chocolate will cook the eggs and you'll end up with scrambled chocolatey eggs. Anyway, try these brownies TODAY!

30 out of 45 people found this helpful.

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