Guinness Brownies
Make a batch of decadent Guinness Brownies for St. Patrick’s Day! These fudgy, chocolate brownies are made with reduced Guinness Stout, cocoa powder, and baking chocolate for a rich and moist texture. Take them up a notch with homemade Baileys frosting for an extra layer of flavor.
You may also love my cheesecake brownies, Christmas brownies, and brownie truffles.
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We love a good brownie recipe, and we especially love brownies covered in a layer of rich frosting. For St. Patrick’s Day I decided to pair two of my favorite recipes, Homemade Brownies and Coca-Cola Cake, and make a batch of Guinness Brownies with Baileys Frosting.
I added reduced Guinness stout beer to the homemade brownies and turned the chocolate frosting from the cake into Baileys frosting. Add the two together and you have an amazingly decadent batch of brownies.
For another rich chocolate dessert made with Irish cream, try our Baileys Irish Cream fudge.
My Best Brownie Making Tips
These brownies are a delicious treat to make for any occasion! Here are some tips to help you create the perfect batch:
- Be sure to reduce the Guinness before adding it to the brownie batter.
- If you choose a 9×9-inch pan, start checking the brownies a few minutes earlier. The thickness of the brownies will be slightly less than it would if using an 8×8-inch. Don’t forget to use a toothpick to check the doneness.
- Glass baking pans are great; however, you’ll want to adjust the oven temperature and cook time. For glass pans, I recommend reducing the temperature to 325°F and increasing the cooking time to 45 to 55 minutes. Otherwise, the outsides of the brownies will overcook by the time the center is done.
- Use a tall pan to boil and reduce the beer. Watch it closely because it easily boils over and makes a mess!
- Avoid using chocolate chips in this recipe. They cause the brownies to harden as they set up.
- To ensure that you get the most delicious, moist brownies, be sure to not overbake them (a few crumbs are okay)!
- Adjust the baking time to your oven. Some ovens may take more time while others take less. Adjust accordingly.
How to Make Guinness Brownies with Baileys Frosting:
Scroll to the recipe card below for ingredient amounts and full instructions.
Reduce the Guinness:
- In a saucepan, bring the Guinness to a boil then reduce it to a simmer. Allow the beer to simmer until reduced to about ⅓ cup, normally takes about 25 to 30 minutes. Let it cool for 10 to 15 minutes before making the brownie batter.
To Make the Brownies:
- Preheat the oven to 350°F, and an 8×8-inch baking dish with parchment paper. Set aside.
- Place the butter in a medium saucepan, and melt over very low heat. Add the sugar, vanilla, and eggs. Whisk to combine.
- Pour in the Guinness reduction and stir until mixed.
- Sift the flour, cocoa powder, salt, and espresso powder over the pan, and whisk until just combined. Don’t overmix; otherwise, the brownies will be dense and tough.
- Adjust the heat to low-medium. Stir in the baker’s chocolate, and mix until melted. Transfer the batter to the prepared baking dish. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a couple of crumbs.
- Remove from the oven, and allow the brownies to cool for a few minutes before frosting.
To Make Baileys Frosting:
- In a large saucepan, whisk together the butter and Baileys until the butter melts.
- Remove from heat, and whisk in the powdered sugar. Pour the warm frosting over the brownies and spread it into an even layer. Enjoy!
Storage:
Refrigerator: Store leftovers in the refrigerator for up to 5 days.
Freeze: Individual brownies freeze well wrapped in plastic wrap and foil. Thaw in the fridge or at room temperature before serving.
Reheating: Brownies are best served slightly warm. Reheat on half power in the microwave just until barely warm. Take care not to overheat and melt the frosting.
Do Guinness Brownies Taste Like Beer?
No, they do not taste like beer. To me, they have a strong chocolate flavor balanced out by the sweetness of the sugar. The frosting gives them a creamy sweetness with the flavor of Irish cream liqueur.
Can You Use a Different Type of Frosting?
The Baileys frosting may contain some alcohol even after being combined with the butter and powdered sugar. Replace the Baileys frosting with your favorite chocolate or vanilla frosting if desired.
What Are the Texture of These Brownies?
The edges of these Guinness brownies are fudgy but slightly more cake-like than the center. The center brownie is like eating a piece of rich chocolate fudge. Softer than the outer edges and silky smooth.
Other Chocolate Desserts to Try:
Ingredients
For the Brownies:
- 12 ounces Guinness Extra Stout beer
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature; beaten
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon instant espresso powder
- 8 ounces semi-sweet baker’s chocolate, finely chopped; 2 (4 ounce) packages
For the Frosting:
- ¼ cup unsalted butter
- 3 tablespoons Bailey’s Irish Cream liqueur
- 2 cups powdered sugar, or more to adjust consistency
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Instructions
Reduce the Guinness:
- Bring the Guinness to a boil then reduce to a simmer. Let the beer to simmer until reduced to about ⅓ cup, about 25 to 30 minutes. Cool for 10 to 15 minutes before making the brownie batter.12 ounces Guinness Extra Stout beer
To Make the Brownies:
- Preheat the oven to 350°F, and line an 8×8-inch baking pan with parchment paper. Set aside.
- Melt the butter in a medium saucepan over low heat. Add the sugar, vanilla, and eggs. Whisk to combine.1 cup unsalted butter2 cups granulated sugar2 teaspoons vanilla extract4 large eggs
- Pour in the Guinness reduction and stir until mixed.
- Sift in the flour, cocoa powder, salt, and espresso powder and whisk until just combined. Don’t overmix; otherwise, the brownies will be dense and tough.1 cup all-purpose flour½ cup unsweetened cocoa powder½ teaspoon salt½ teaspoon instant espresso powder
- Stir in the baker’s chocolate, and stir until melted. Transfer the batter to the prepared baking dish. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a couple of crumbs.8 ounces semi-sweet baker’s chocolate
- Remove from the oven, and allow to cool for a few minutes before frosting.
To Make the Bailey’s Frosting:
- In a large saucepan, whisk together the butter and Bailey’s until the butter melts.¼ cup unsalted butter3 tablespoons Bailey’s Irish Cream liqueur
- Remove from heat, and whisk in the powdered sugar. Pour the frosting over the brownies and spread into an even layer. Slice and enjoy!2 cups powdered sugar
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brownie. Actual calories will vary.
- Cut into 9 or 16 servings.
- Brownies made be made in a 9×9-inch pan OR a glass pan. We have information for both of these methods in the “Tips for Success” section of the post.
- The frosting contains alcohol that may not cook out all the way.
- Store leftovers in the fridge for 5 days.