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Guinness Brownies

Guinness Brownies
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

The star ingredient in these moist brownies is Guinness Extra Stout beer. What is more synonymous with St. Patrick’s Day than Guinness? Maybe corned beef and cabbage but, given the choice, I’m choosing the Guinness + chocolate.

Beer in brownies may seem a bit odd, but trust me, I’ve used stout instead of water in pie crust and it adds a full-bodied richness to the flavor. Here, the stout complements the chocolate, highlighting its rich flavor.

This recipe calls for melting the chocolate in a double boiler, but I have no trouble slowly microwaving and stirring my chocolate in a heat-proof glass pie plate. I start with 1 minute, then stir every 15 seconds until melted. It will be thicker-than-usual melted chocolate because you are melting it with the white chocolate and butter. These fats will melt quickly, so keep a close eye on it. Stir it well and don’t over heat it.

Another trick is to bake these brownies in parchment paper instead of simply greasing the pan. I can never seem to get brownies out of the pan with out making a mess. With the parchment paper, you simply lift the brownies right out of the pan and slice them. You’ll get a little odd shape at the corners, but I’ve never received a complaint.

These brownies come out with a consistency that is almost like fudge!

Enjoy and Happy St. Patrick’s Day!

Guinness Brownies

Guinness Brownies


  • 1 cup flour
  • 3/4 cup cocoa powder
  • 1/4 tsp. salt
  • 7 Tbsp. unsalted butter, room temperature
  • 4 oz. bittersweet chocolate
  • 4 oz. semi-sweet chocolate bar
  • 3/4 cup white chocolate chips
  • 4 eggs, room temperature
  • 1 cup sugar
  • 1 1/4 cups Guinness Extra Stout beer, room temperature, no foam
  • 1 cup semi-sweet chocolate chips
  • Powdered sugar, for serving


  1. Preheat the oven to 375˚F.
  2. Grease and flour a 9×13 pan, or line it with parchment.
  3. In a medium-size bowl, stir together the flour, cocoa powder and salt until evenly combined.
  4. In a double boiler over low heat, melt the butter, bittersweet and semi-sweet chocolate and white chocolate chips. Stir frequently until completely melted and smooth.
  5. In a large mixing bowl, beat the eggs and sugar on high-speed until light and fluffy, about 3 minutes.
  6. Add a few spoonfuls of the egg mixture into the chocolate mixture to temper it. Stir until combined.
  7. Pour all of the chocolate mixture into the egg mixture and beat well.
  8. Add the flour mixture slowly into the egg mixture and stir until just combined.
  9. Fold in the beer, followed by the semi-sweet chocolate chips and mix until combined.
  10. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center and comes out clean.
  11. Remove from the oven, let cool and dust with powdered sugar before serving.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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