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Guinness Brownies

Heinen's Guinness Brownies Stacked on a Plate
Guinness Brownies

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

With the St Patrick’s Day coming up on Friday, decadent chocolate Guinness Brownies are on my Cooking with Heinen’s menu this week. The star ingredient in these moist, chocolaty, rich, brownies is Guinness Extra Stout beer. What is more synonymous with Saint Patrick’s Day than Guinness beer? Maybe corned beef and cabbage but, given the choice, I’m choosing the Guinness + chocolate.

So, beer in brownies may seem a bit odd.  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. You’ll just have to trust me and give it a go.

When you are shopping for chocolate at Heinen’s, check out the bulk chocolates. It’s sold in block form and the quality is excellent. Simply chop it into small pieces before melting.

My 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 I like to use is cooking my 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 then 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!

Guinness Brownies


  • 1 cup flour
  • 3/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, room temperature
  • 4 ounces bittersweet chocolate
  • 4 ounces semi-sweet chocolate
  • 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
  • Confectioners (powdered) sugar for serving (optional)


  • Preheat oven to 375 degrees.
  • Grease and flour a 9×13 pan or use parchment.
  • In a medium bowl, stir flour, cocoa powder, and salt until evenly combined.
  • In a double boiler over low heat, melt butter, bittersweet and semi-sweet chocolate, and white chocolate chips, stirring frequently until completely melted and smooth.
  • In a large mixing bowl, beat eggs and sugar on high-speed until light and fluffy (about 3 minutes).
  • Add a few spoonfuls of the egg mixture into the chocolate mixture to temper it. Stir until combined.
  • Then pour all the chocolate mixture into the egg mixture and beat well.
  • Add the flour mixture slowly into the egg mixture and stir until just combined.
  • Fold in the beer, followed by the semi-sweet chocolate chips and mix until combined.
  • Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick is inserted and comes out clean.
  • Remove from oven, let cool and dust with confectioners sugar before serving.

ENJOY and Happy St. Patrick’s Day!

Click here to print this recipe

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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