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



Guinness Brownies

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

Guinness Chocolate Frosting

  • 6 1/2 ounces bittersweet chocolate, chopped
  • 1 ounce (2 tablespoons) butter**
  • 3 ounces (3/4 cup) confectioner's sugar, sifted
  • 3 ounces Guinness stout(or remainder of a 11.2 ounce bottle)


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. ;)


*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