Frosted Guinness Brownies
Andrea Potischman
Mar 6, 2024
In the heart of Ireland, a dark and velvety elixir known as Guinness Stout emerged in the 18th century, captivating beer enthusiasts worldwide. Renowned for its rich, complex flavor profile, Guinness became a symbol of Irish brewing expertise and, eventually, a global sensation.
As culinary exploration reached new heights, home cooks and bakers embraced the idea of infusing their sweet and savory creations with bold and distinctive flavors. Guinness found its way into kitchens, adding depth and character to a variety of recipes. Among the many delightful experiments, one standout emerged – Guinness brownies.
Why the fascination with stout beer in brownies? The answer lies in the chemical magic that happens when the robust, malty notes of Guinness marry the sweetness of chocolate. The beer’s inherent complexity elevates the brownie, imparting a moist, yet fudgy texture and a depth of flavor that transcends ordinary cocoa. The effervescence of the stout enhances the overall richness, creating a symphony of taste on the palate that is truly divine.
Guinness brownies have become a culinary phenomenon, beloved for their unique marriage of beer and baked indulgence. So, whether you’re a stout enthusiast or a brownie aficionado, these Guinness-infused treats are a delightful fusion of two worlds, proving that culinary innovation knows no bounds. Indulge in the decadence, and let the Stout Revolution redefine your brownie experience.
Frosted Guinness Brownies
Ingredients:
For the Brownies:
- One (12-ounce bottle) Guinness Extra Stout
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chunks
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 1/4 cups Confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3-5 tablespoon milk
- Chocolate shavings, for garnish (optional)
Directions:
- For the Brownies: In a small saucepan, bring the Guinness to a boil over medium heat. Once boiling, reduce to medium heat and allow to gently simmer until reduced to 1/2 cup, about 18-20 minutes. Remove from the heat and allow to cool.
- Preheat oven to 350 degrees F. Line an 8x8 square pan with parchment paper and lightly grease.
- In a microwavable-safe bowl, melt the butter and 3/4 cup chocolate chunks until melted and whisk until smooth. Add the sugar, 1/2 cup of the cooled Guinness, and vanilla extract. Mix well to blend.
- In a small bowl, whisk the eggs until foamy, about 1 minute. Add the eggs to the chocolate and mix well to blend.
- In another small bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Using a rubber tip spatula, gently fold in the remaining chocolate chunks.
- Pour the batter into the prepared baking pan, place in the oven, and bake for 35-40 minutes or until a cake tester comes out clean.
- For the Frosting: In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter, cocoa powder, and salt and blend on medium speed, scraping down the sides as needed, for about 2-3 minutes.
- With the mixer on low, add the Confectioners' sugar. Add the vanilla and milk, starting with a couple of tablespoons and adding more as needed to adjust the consistency. Increase the mixer speed to medium-high, beating until smooth and fluffy.
- Once the brownies have cooled, use an offset spatula to spread the frosting onto the brownies. Cut into 9 squares to serve.
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