Squares of chocolate brownie against a pink background

Guinness brownies

Name: Guinness brownies
Total time: 1 h 15 min
Yield: Serves 12
Ingredients: 330ml Guinness; 250g butter cubed, plus extra for the tin; 350g golden caster sugar; 50ml double cream; 250g dark chocolate chopped; 3 eggs; 1 tsp vanilla extract; 75g plain flour; 50g cocoa powder

Adam Bush

Published: March 24, 2021 at 10:20 AM

Save recipe

Serves 12

A little effort

Total time: 1 hr and 15 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Swirls of homemade caramel and a glug of stout makes for a sweet-yet-subtly-bitter traybake. These Guinness brownies are the perfect sophisticated snack

Skip to ingredients

Alternatives

Complete the dish

Bake a batch of these gooey Guinness brownies, then check out our chocolate Guinness cake, black velvet cake, chocolate brownies and more brownie recipes.

Ingredients

Nutrition

330ml Guinness
250g butter

cubed, plus extra for the tin
350g golden caster sugar
50ml double cream
250g dark chocolate

chopped
3 eggs
1 tsp vanilla extract
75g plain flour
50g cocoa powder

Nutrition: per serving

kcal483
fat30.7g
saturates18.3g
carbs42.8g
sugars35.3g
fibre3.2g
protein5.5g
salt0.7g

Method

step 1

Pour the Guinness into a large pan set over a medium-high heat and bubble until reduced by half. Meanwhile, heat the oven to 180C/fan 160C/gas 4. Butter the base of a 20cm x 20cm brownie tin and line with baking paper.
step 2

Once the Guinness has reduced, pour half the liquid into a jug. Set what remains in the pan aside. Sprinkle 50g of the sugar into a small frying pan set over a high heat and cook until caramelised, swirling the pan occasionally (but do not stir) so the sugar doesn’t catch. Once the sugar has turned into a deep amber caramel, carefully pour in the cream and swirl the pan to dissolve the sugar. Pour in the Guinness from the jug and 25g of the butter. The mixture may seize at first but don’t worry – stir and simmer for 2-3 minutes until the sugar has melted again and you have a smooth, dark caramel. Leave to cool for 15 minutes.
step 3

Tip the remaining butter and 200g of the dark chocolate into the pan of Guinness. Return the pan to a low heat, stirring occasionally until the butter and chocolate have melted together. Remove from the heat, whisk in the remaining sugar and add the eggs. Whisk well to combine. Add the vanilla, flour, cocoa and ½ tsp of fine sea salt. Whisk until smooth.
step 4

Stir the remaining chocolate through the brownie batter, then pour half into the prepared tin and swirl through half the caramel using the tip of a cutlery knife. Repeat with the remaining batter and caramel. Bake for 25-30 minutes or until the edges are set but the middle is still a little wobbly. Leave to cool, then cut into 12 squares to serve.

Check out our best chocolate cake recipes

A frosted chocolate cake with tea on the side

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue