One-Bowl Guinness Brownies

YOU GUYS. For the second time this year I'm actually on top of the holiday recipe thing. I didn't miss Valentine's Day and now I'm comin' at you with Guinness brownies to fill your St. Patrick's day with beer and chocolate. I mean honestly, what kind of blogger would I be if I missed an excuse to celebrate with boozy dessert?! (A pretty lame one, if you ask me.)

I'm also, quite frankly, shocked that it took me this many years to make these brownies. I've made Guinness beer bread and cupcakes with Guinness, Baileys, AND, Jameson (aka the triple whammy of classic Irish liquors), but somehow after almost six years of blogging, I still hadn't made Guinness brownies. It's devastating because they're about as simple to make and yet sinfully rich as brownies can get. One-bowl brownies are so easy they're practically dangerous territory.

On the cakey-fudgy scale, I would say these fall somewhere perfectly in the middle - super moist and indulgently chocolatey, but not so rich that they're just a slab of solid chocolate. The Guinness in the batter does more to bring out the chocolate flavor and keep the brownies moist than anything else, and then you get a little extra hint of it in the ganache-like frosting on top. And honestly, frosting isn't even the right word to explain how perfectly creamy and chocolatey that stuff is. Whatever you do, don't skimp on it! Brownies need their Guinness (almost-chocolate-ganache) frosting, they really do.

P.S. You can totally make these dairy-free with one little ingredient swap. Check out the recipe notes for deets. And if you're looking for a little extra indulgence, pair these with my homemade Bailey's - it's incredible!

One-Bowl Guinness Brownies

Rich chocolate brownies spiked with Guinness stout and topped with a thick & creamy dark chocolate frosting. Perfect for St. Patty's day and super easy to make with one bowl!

• Cook Time: 35 minutes
• Total Time: 35 minutes
• Yield: 9 brownies (or 16, if sliced smaller) 1x

Ingredients

Scale 1x2x3x

Guinness Brownies

• 14 ounces (2 cups) granulated sugar
• 8 ounces (1 cup) Guinness stout
• 4 ounces (½ cup) coconut oil, melted and cooled*
• ½ teaspoon vanilla extract
• 2 eggs
• 4 ¼ ounces (1 cup, spoon and level) all-purpose flour
• 3 ½ ounces (1 cup) cocoa powder
• 1 teaspoon espresso powder

Guinness Chocolate Frosting

• 6 ½ ounces bittersweet chocolate, chopped
• 1 ounce (2 tablespoons) butter**
• 3 ounces (¾ cup) confectioner's sugar, sifted
• 3 ounces Guinness stout(or remainder of a 11.2 ounce bottle)

Instructions

Guinness Brownies

1. Preheat oven to 350ºF. Line a 9" square pan with foil and grease foil with cooking spray.
2. In a large bowl, whisk together the sugar, Guinness, melted coconut oil, and vanilla extract until well-combined (the mixture will NOT look smooth at this point). Beat in the eggs until incorporated. Add the flour, cocoa powder, and espresso powder and fold in just until fully incorporated with no lumps in the batter.
3. Pout batter into prepared pan and bake in preheated oven for 35-40 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs; do not overbake. Allow to cool completely before frosting.

Guinness Chocolate Frosting

1. Melt chocolate and butter in a microwave-safe bowl for 15-30 second increments, stirring in between, until fully melted and smooth. Add confectioner's sugar and whisk in until smooth. While whisking, slowly add Guinness. Mixture will look uneven in texture at first; continue to whisk until smooth once again.
2. Pour mixture evenly over cooled brownies and rap pan firmly on counter a few times to get rid of any air bubbles. Refrigerate until frosting has set.
3. Use foil to lift brownies from pan. Slice and serve. Brownies can be kept in an airtight container at room temperature for up to a couple days, but I find they're best served cold from the refrigerator. ;)

Notes

*Coconut oil will give the brownies a very slight hint of coconut that you may or may not be able to detect. If you want to avoid this, vegetable oil or canola oil would also work well.

**Swap the butter with coconut oil or shortening to make these dairy-free.

Recipe adapted from Life, Love and Sugar

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