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Dark Guinness® Brownies

Dark Guinness® Brownies

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Amanda
7
3/17/2013

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. I think the beer cut down on the sugar as these weren't overly sweet, just a nice balance of sweetness. I will definitely be making these again!!!

Johanna WISHES she were a
3
3/15/2014

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, then tapped the strainer over the brownies to make a nice topping. Due to allergies, I left out the nuts. They weren't gooey at all, and they're more of a cake-like texture. The kids want me to make them again tomorrow!

Reyroxx97
1
3/21/2014

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 instead of pecans, microwaving the butter and chocolate mixture, and not adding chocolate chips on top. I had to bake it for around 45-50 minutes instead, but it tastes absolutely divine!