Dark Chocolate Guinness Brownies with Buttercream Recipe
Decadent and rich Dark Chocolate Guinness Brownies topped with a smooth espresso-infused buttercream made with a reduction of Guinness beer for a unique depth of flavor. These brownies combine the fudgy texture of dark chocolate with the malty bitterness of Guinness, perfectly balanced by a creamy, fluffy buttercream frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including cooling time)
- Yield: 16 brownie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American/Irish Inspired
Ingredients
Scale
Brownie Ingredients
- ½ cup unsalted butter
- 6 ounces dark baking chocolate (2 bars)
- 1 ½ cups granulated sugar
- 12 ounces Guinness beer (1 bottle or can)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon espresso powder
- 1 cup all-purpose flour
Buttercream Ingredients
- ½ cup butter, softened
- 2 cups powdered sugar
- ½ teaspoon espresso powder
- Remaining Guinness reduction (from the initial 12 ounces)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking dish to ensure the brownies won’t stick.
- Reduce Guinness Beer: Pour the 12 ounces of Guinness into a saucepan over high heat. Boil and reduce it until only about ⅔ cup remains, approximately 10-12 minutes. Transfer the reduction into a heat-safe liquid measuring cup and allow it to cool for at least 15 minutes.
- Melt Chocolate and Butter: In a microwave-safe medium bowl, combine the dark chocolate and ½ cup unsalted butter. Melt them in 30-second increments, stirring after each session until a smooth mixture forms.
- Mix Brownie Batter: Stir granulated sugar, eggs, vanilla extract, and half (½ cup) of the cooled Guinness reduction into the chocolate mixture. Add ½ teaspoon espresso powder, a pinch of salt, and the flour. Mix gently until just combined, being careful not to overmix; the batter will be thick.
- Bake the Brownies: Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes. Test doneness by inserting a toothpick; it should come out with moist crumbs but no wet batter. If the toothpick has batter, continue baking in 3-minute increments until done. Allow the brownies to cool on a wire rack for at least 2 hours to fully set.
- Prepare Buttercream Frosting: Using a stand or hand mixer, beat the softened ½ cup butter until creamy and free of lumps. Gradually add powdered sugar and ½ teaspoon espresso powder, continuing to mix until smooth and dense. Slowly incorporate the remaining Guinness reduction, one tablespoon at a time, beating until the buttercream becomes light and fluffy.
- Frost and Serve: Spread the prepared buttercream evenly over the cooled brownies. Cut into squares and serve.
Notes
- Ensure the Guinness reduction is fully cooled before adding it to the batter or buttercream to prevent curdling or melting the butter.
- If you prefer a stronger coffee flavor, you can increase the espresso powder slightly in both the brownies and buttercream.
- Storing brownies in an airtight container at room temperature will keep them fresh for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Use high-quality dark chocolate for the best flavor and fudgy texture.
Keywords: dark chocolate brownies, Guinness brownies, buttercream frosting, espresso buttercream, rich brownies, chocolate dessert, St. Patrick's Day dessert
