Food & Drink / Recipes

RECIPE Guinness Brownies

Happy St. Patty’s Day Weekend!

I’ve got two reasons to celebrate tomorrow: first, one of our friends is cooking good ol’ corned beef and cabbage, and I’ll be bringing these delights from a Bon Appetit recipe my mom sent me:

CHOCOLATE-STOUT BROWNIES

Makes 16

Ingredients

  • 1 cup stout (such as Guinness)
  • 16 ounces semisweet or bittersweet chocolate, chopped, divided
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided

Preparation

  • Preheat oven to 350°. Line a 9x9x2″ metal baking pan with foil, leaving a 2″ overhang. Bring stout to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
  • Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.
  • Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
  • Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
  • Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Using foil overhang, lift brownie from pan; cut into squares.

Second, St. Patrick’s Day is my mom’s birthday! Leighton is very excited to celebrate with her nana next weekend when they visit!

Have a good one! Be safe!

xoxo-EB

Recipe from Bon Appetit; photo & styling by Erika Brechtel

Erika Brechtel

Erika's passion for guiding women to "Style Your Biz, Your Home, Your Self, Your Life" led her create 'The E List' (formerly the Small Shop blog) in 2010. Since, she's expanded globally into speaking, mentoring, course offerings, angel investing, and social entrepreneurship through the Élanoura Collective for women founders.

Reader Interactions

The Comments

  2. Laura says

    I’m having a brunch tomorrow for friends and these look like the perfect dessert… because brunch needs dessert, right? :) Have a great weekend, thanks for sharing!

  6. Erin | Holtwood Hipster says

    Last year, I made a chocolate stout cake for my guy’s March birthday. It looked nowhere near as moist as these brownies, that’s for sure. Looks perfect for a rainy So Cal weekend!

  8. designstiles says

    I’ve only had corned beef and cabbage once. Maybe I can convince TH we should make some. I know I won’t have to convince him about making brownies.

    Have a great weekend!

  9. Julip Made says

    Mmmmhhh!! These look delish and would pair perfectly with the cocktail I’m making (Guinness, Frangelico, and champagne). Props on the food photography post! Let’s see more of them Erika. Happy weekend lady! xo

    • that girl says

      Thank you! I don’t bake often but these are too good to pass up (and photograph). ;o)

  12. elizabeth says

    I do not like corned beef, or cabbage, or beer – I would happily just eat these brownies every St. Patrick’s Day! yummy! Happy bday to mom!
    Have a great weekend…
    xoxo -e (modern24seven)

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