These Guinness Brownies are v chocolatey and fudgy. You’ll notice a hint of stout beer flavor. Plus, the caramel fudge frosting really puts them over the top and makes them perfect for celebrating St. Patrick’s Day!
Previously, I’d say something like “I’m not letting my lack of Irish ancestry stop me from celebrating with some of these brownies!”
BUT. Get a load of this:
Thanks to 23andme, I now know that I’m actually (probably) a little Irish! How about that?
All the more reason to celebrate and enjoy some of these delicious brownies.
Looking for more treats to help celebrate St. Patrick’s Day? Check out these Lucky Charms Marshmallow Bars! They couldn’t be easier to make.
I found this recipe for these Guinness Brownies on The Chic Site.
- 5 tbs unsalted butter, cut into cubes
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 1/4 cup Guinness beer (or other stout)
- 1 cup semi-sweet chocolate chips
- 8 tbs unsalted butter, cut into cubes
- 1 cup light brown sugar, packed
- 2 tbs light corn syrup
- 1 can sweetened condensed milk
- 1 pinch of kosher salt
- 1/2 cup white chocolate chips
Preheat the oven to 350 degrees F. Prepare a 9x13-inch pan by lining it with foil, using enough foil so that some drapes over the sides. Set the pan aside.
In a double boiler, melt the butter and chocolate chips together, stirring regularly. Once everything is melted, take the bowl off of the heat.
Add the sugars and mix well. Add the eggs, one at a time, making sure to mix well between eggs.
In a separate bowl, whisk the flour, cocoa powder, and salt together. A little at a time, add the dry ingredients to the chocolate mixture, alternating with the Guinness. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a knife comes out clean when inserted into the middle of the brownies. Let the brownies cool a bit while you make the fudge frosting.
In a medium sauce pan, melt the butter. Add the brown sugar and corn syrup and stir to combine. Add the sweetened condensed milk and mix. Do not boil the mixture. Only heat it up enough so that it will melt the white chocolate chips. Add the white chocolate and a pinch of salt. Remove the sauce pan from the heat and stir until they melt completely.
Pour the mixture over the brownies and spread into an even layer. Let the fudge frosting set up at room temperature for at least an hour (ideally overnight).
Top the brownies with chocolate chips.
Pro tip: It might be helpful to stick them in the fridge for a couple of hours so that they firm up before slicing.