Decadent Guinness Brownies are an ideal dessert for St. Patrick’s Day or any time you want a rich chocolate treat to share. These dark chocolate brownies are dense and deliver an intense chocolate flavor thanks to the addition of stout beer in the batter. Makes 12 large brownies.
If you enjoy desserts made with stout, consider trying other stout-inspired treats from your own collection of recipes.
2025 Update: This recipe was originally developed in March 2015 and has since been updated with metric measurements, additional tips, and new photos.
St. Patrick’s Day always brings back fun memories of neighborhood festivities and sharing good food with friends and family.
Why I love this easy brownie recipe:
These Guinness Brownies are truly decadent and especially satisfying for chocolate lovers. The stout amplifies the chocolate flavor in a similar way that coffee or espresso powder does in chocolate desserts — it deepens and enhances the cocoa notes.
Because Guinness is a yeast-fermented stout, these brownies rise a bit more than a classic ultra-fudgy brownie, so they have a slightly cakier texture while still remaining moist and flavorful. You’ll notice a lovely depth of chocolate with subtle stout undertones in each bite.
These brownies use dark chocolate chips for rich flavor, plus extra chips folded into the batter for melty pockets of chocolate. They’re delicious as-is, though you can top them with a frosting or a dusting of powdered sugar if desired.
Other St. Patrick’s Day and stout-forward recipes to explore:
What you need to make this recipe:
Basic kitchen tools and common pantry ingredients are all you need. Full measurements and step-by-step instructions are in the recipe card below.
- Large mixing bowl
- Small saucepan or microwave-safe bowl for melting chocolate
- Liquid measuring cup
- 9″x9″ square baking pan
- Wire rack for cooling
Let’s talk ingredients!
You likely already have many of these ingredients on hand. See the recipe card for exact measurements and full instructions.
Key ingredients and notes:
- Dark chocolate chips — I recommend 62% dark chocolate for balance with the stout. Bittersweet or semisweet chips will work; avoid milk chocolate to prevent excessive sweetness. Dark chocolate chunks are an acceptable alternative.
- Unsalted butter — provides richness and structure. Use real butter rather than oil or vegan substitutes for best results.
- Dark brown sugar — packed; light brown sugar can be used if needed.
- Granulated sugar — standard white sugar; avoid sugar substitutes for texture reasons.
- Pure vanilla extract — enhances flavor; use a good-quality extract if possible.
- Large eggs — provide structure and moisture; this recipe relies on eggs and egg substitutes are not recommended.
- Guinness or other stout beer — I used Guinness Extra Stout. Any full-bodied, unflavored stout will work. You can substitute brewed coffee for a similar chocolate boost if you prefer not to use beer.
- All-purpose flour — unbleached or regular AP flour is fine. I haven’t tested gluten-free substitutions.
- Unsweetened cocoa powder — use natural unsweetened cocoa rather than Dutch-processed to match the recipe.
- Kosher salt — balances the sweetness; medium-grain kosher or a similar sea salt is fine.
How to make Guinness Brownies
Prepare: Preheat the oven to 350°F (175°C). Line a 9″x9″ square baking pan with parchment paper and lightly spray or butter it; set aside.
Melt the chocolate: In a heat-safe bowl, combine half of the chocolate chips with the butter. Melt in 30-second intervals in the microwave, stirring between sessions until smooth. Alternatively, melt the butter in a small saucepan, then add chocolate and stir until fully melted.
Add the sugar: Stir granulated sugar into the melted chocolate until smooth, then add the vanilla. Allow the chocolate mixture to cool slightly so it won’t cook the eggs.
Whisk eggs and brown sugar: In a separate bowl, whisk the eggs and dark brown sugar until light and airy and the sugar has mostly dissolved.
Combine wet mixtures: Slowly pour the slightly cooled chocolate mixture into the egg mixture while whisking to combine.
Mix dry ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, and salt.
Make the batter: Sprinkle the dry ingredients into the wet mixture and stir to incorporate. Add the remaining chocolate chips. Pour in the Guinness and stir until smooth and free of lumps. The batter will be thick.
Bake: Transfer the batter to the prepared 9″x9″ pan and bake for 35–40 minutes, or until the edges are set and a toothpick inserted near the center comes out clean or with a few moist crumbs. Let cool completely before slicing.
Pro tip!
A light dusting of powdered sugar makes a simple, elegant finish. Alternatively, top with a cream cheese frosting, salted caramel drizzle, or serve with a scoop of vanilla ice cream for a classic pairing.
How to store:
Store the brownies in an airtight container at room temperature for 2–3 days. Because they are quite moist, they don’t keep much longer at room temperature.
For longer storage, refrigerate in an airtight container for up to one week, though chilling may change the texture. You can also freeze individual slices wrapped tightly for longer-term storage.
Erin’s Easy Entertaining Tips
These brownies are excellent for sharing—perfect for gatherings. Consider these serving ideas:
- Serve with toppings: powdered sugar, frosting, or a scoop of vanilla ice cream and hot fudge make great pairings.
- Make-ahead: Prepare a day ahead and store in an airtight container for easy entertaining.
- Pairing: Serve alongside a pint of stout or a glass of milk, depending on your preference.
Frequently Asked Questions
Yes. If Guinness isn’t available, choose a full-bodied stout with chocolate or coffee notes to complement the cocoa. Other dark stouts work well.
You can substitute strong brewed coffee for the stout to get a similar flavor boost, but leaving out beer or coffee entirely will change the character of the brownies.
If frosted with a dairy-based icing, refrigerate for 2–3 days. Unfrosted brownies keep at room temperature for a couple of days or refrigerated for up to a week.
More brownie recipes to try:
If you prefer a different flavor profile, consider variations such as brownies with bourbon and pecans, skillet brownies with Oreos, or chocolate-cherry brownies made with a cola-based syrup. For those who want just the classic dark chocolate Guinness brownies, follow the recipe card below.
Guinness Brownies
Erin Parker, The Speckled Palate
EQUIPMENT
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Square baking pan (9″ x 9″)
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Parchment baking paper
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Kitchen scale or measuring cups
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Large mixing bowl and whisk
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Liquid measuring cup
Ingredients
Brownies
- 1 ½ cups dark chocolate chips divided
- ½ cup unsalted butter (1 stick)
- ¾ cup dark brown sugar packed
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- ¾ cup Guinness (or any stout)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
Instructions
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Preheat oven to 350°F (175°C). Line a 9″x9″ baking pan with parchment paper, spray or butter it, and set aside.
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Combine ¾ cup of the chocolate chips with the butter in a heat-safe bowl. Melt in 30-second increments in the microwave, stirring between each interval, or melt on the stovetop by adding chocolate to melted butter and stirring until smooth.
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Stir in the granulated sugar vigorously until smooth, then add the vanilla. Allow the mixture to cool slightly.
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In a separate bowl, whisk the eggs and brown sugar until the mixture is light and the sugar has mostly dissolved.
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Slowly pour the slightly cooled chocolate mixture into the egg mixture while whisking to combine.
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Whisk together the flour, cocoa powder, and salt in a medium bowl.
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Sprinkle the dry ingredients into the wet mixture and stir. Pour in the Guinness and mix until smooth and lump-free.
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Stir in the remaining chocolate chips, then pour the batter into the prepared pan.
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Bake for 35–40 minutes, until the edges are set and a toothpick comes out clean or with a few moist crumbs.
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Cool completely before dusting with powdered sugar or frosting, slicing, and serving. Enjoy with milk or a pint of stout.
Notes
Nutrition
Calories: 169kcal
Carbohydrates: 27g
Protein: 3g