Dark Guinness® Brownies

Dark Guinness® Brownies

J. Evans

"Delicate, dark, rich, and tempting brownies that no one can resist are made with what you would not expect: Guinness® beer. Oh so good."
Featured in Allrecipes Magazine
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Ingredients

1 h 25 m servings 236 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Whisk flour, cocoa powder, and salt together in a bowl.
  3. Melt bittersweet chocolate, white chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
  4. Beat white sugar and eggs together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add flour mixture, 2 to 3 tablespoons at a time, until just combined. Whisk in beer until batter is thin; fold in pecans.
  5. Pour batter into the prepared baking dish; sprinkle semisweet chocolate chips over batter.
  6. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with moist crumbs, 25 to 30 minutes. Cool to room temperature; dust top with confectioners' sugar.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 25
  1. 34 Ratings

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Most helpful positive review

These brownies were outstanding! Everyone at our family get together was raving about them! The texture is not that of a traditional brownie- they were very light and silky, almost mousse like. ...

Most helpful critical review

It was OK. The texture was too "cakey" and besides the actual chocolate chip topping, the brownies were not very sweet, to the point of being bland

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These brownies were outstanding! Everyone at our family get together was raving about them! The texture is not that of a traditional brownie- they were very light and silky, almost mousse like. ...

Made these this afternoon for a potluck, and they were devoured! I forgot to add the chocolate chips on top, but that didn't matter. For the powdered sugar, I put about 1/4 cup in a strainer, th...

Great recipe! Unlike a lot of recipes with alcohol, I could actually taste the beer in these brownies and the flavor wasn't overwhelming. Changes: I cut the sugar down by 1/4 cup (I generally ...

Super sweet, super rich fudgy brownies! The chocolate seems strong enough that the beer taste doesn't show up as strong as thought it might. When nothing but a chocolate fix will do, these are ...

These were great. I replaced 1/2 cup of the morsels with the new cherry filled morsels and it made the brownies have a Black Forest flavor, well loved by the recipients.

WOW, these are AWESOME!!!!!! I omitted the nuts and stirred the chocolate chips right into the batter (I used mini choco chips). Fudgy, moist, rich and just plain delicious...I will def be makin...

This recipe is so quick and easy! The brownies came out great! They are very rich and moist. I made a few changes due to lack of ingredients such as: using milk instead of beer, using walnuts in...

I've made these brownies many times in the past 10 years. I usually substitute Young's Double Chocolate Stout for the Guinness to "up" the chocolate level. I even made these as an entry for a ...

It was OK. The texture was too "cakey" and besides the actual chocolate chip topping, the brownies were not very sweet, to the point of being bland

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