Guinness Chocolate Brownies with Rich Stout Flavor

Ingredients used

For this Guinness brownies recipe you’ll need a few simple pantry ingredients:

• Dark chocolate. I used 85% dark chocolate. For best results don’t go below 75% cacao.
• Oat flour. Oat flour works well since brownies don’t need to rise. It adds whole-grain nutrition and fiber.
• Cacao powder. Raw cacao adds a bitter, deep chocolate flavor and extra antioxidants.
• Butter. I used butter for this St. Patrick’s Day–inspired version, but coconut oil also works.
• Sweetener. Coconut sugar was used here; it has a lower glycemic index than regular sugar and gives a caramel-like flavor.
• Guinness beer. The stout brings roasted coffee and caramel notes that pair beautifully with dark chocolate.

Other pantry items: egg (room temperature), vanilla extract, and a pinch of salt.

How to make Guinness Brownies

These brownies are straightforward to make and require only basic equipment.

Equipment

• Measuring cups
• Mixing bowl
• Small saucepan
• Whisk
• 9×9 inch baking pan

Step by step instructions

• Step 1: Prepare ingredients.
  • Measure all ingredients and preheat the oven to 350°F (176°C). Position the oven rack in the middle.
  • Line a 9-inch square baking pan with parchment, leaving paper overhang to act as handles.
  • Melt dark chocolate and butter together in a double boiler or microwave until smooth. Set aside to cool slightly.
• Step 2: Make Guinness syrup.
  • Bring 1/2 cup Guinness to a boil in a small saucepan and simmer for about 5 minutes until reduced by half (about 1/3 cup). Allow to cool.
• Step 3: Mix the batter.
  • In a large bowl, whisk coconut sugar with eggs and vanilla until combined.
  • Add the melted chocolate and the reduced Guinness syrup, whisking until smooth.
  • Stir in oat flour, cacao powder, and a pinch of salt until the batter is smooth and glossy.
• Step 4: Bake.
  • Pour batter into the prepared pan and bake for 30–35 minutes. A toothpick inserted in the center should come out with a few moist crumbs—not wet batter.
  • Remove from oven and let cool slightly in the pan.
• Step 5: Cool and serve.
  • Lift the brownies from the pan using the parchment “handles” and transfer to a wire rack to cool completely.
  • Dust with cacao powder if desired, slice into nine pieces, and serve.

Yields nine slices.

Substitutions

• Flour: Substitute oat flour with any whole-grain flour or all-purpose flour at a 1:1 ratio.
• Butter: Use coconut oil in place of butter at a 1:1 ratio.
• Gluten-free: Use certified gluten-free oat flour or almond flour.

Tips for storing

• Counter: Store completely cooled brownies in an airtight container at room temperature for 3–4 days.
• Refrigerator: Keep in an airtight container for up to one week.
• Freezing: Freeze in an airtight container for up to 3 months; thaw at room temperature.

Recipe tips

• Check doneness with a toothpick or skewer; it should come out with a few moist crumbs.
• Use room-temperature eggs for better mixing—remove them from the fridge ahead of time or warm briefly under lukewarm water.
• If choosing coconut oil, opt for organic virgin coconut oil rather than refined to retain flavor and benefits.
• If using butter, unsalted grass-fed butter is a good choice.

If you enjoyed this recipe, try other dessert favorites like almond butter brownies, chocolate maca tahini brownies, or dark chocolate cherry brownies.

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