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Home » Recipes » Desserts » Bars and Brownies » Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe

Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe

March 4, 2019 by Faith 2 Comments

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This recipe for Fudgy Guinness Brownies with Dark Chocolate Ganache features rich, honey-sweetened chocolate brownies to balance out the flavor of stout. They’re topped with a velvety layer of dark chocolate ganache to make them extra decadent!

Fudgy Guinness Brownies with Dark Chocolate Ganache Cooling on Wire Rack on Parchment Paper

Guinness isn’t just for drinking, and it’s not only for savory soups and stews!

Guinness is a dry Irish stout that has rich brown color and coffee and caramel flavor notes thanks to roasted barley. It pairs really beautifully with a lot of baked goods, especially chocolate cakes and brownies.

This recipe for Fudgy Guinness Brownies with Dark Chocolate Ganache is quite unique. It’s mostly sweetened with honey, which provides a lovely slightly floral contrast to the rich, roasted flavor of Guinness.

Whip these brownies up as part of your St. Paddy’s Day celebration, or any time you’re in the mood for rich, fudgy, flavorful brownies!

Fudgy Guinness Brownies with Description

Guinness Desserts

In addition to savory dishes, this roasty stout is a fun addition to sweet treats and baked goods.

Guinness Brownies

I find that the roasted caramel notes in Guinness are a delicious flavor accent to chocolate. Here are a few delicious looking recipes for Guinness brownies:

  • Guinness Brownies from Sally’s Baking Addiction: Love the creamy espresso frosting here! Sally also says it has a maple flavor, which intrigues me.
  • Triple Chocolate Guinness Brownies from Macheesmo: Triple chocolate pretty much says it all.
  • Guinness Brownies with Irish Cream Frosting from Celebrating Sweets: Featuring a velvety smooth frosting with Baileys Irish Cream, yum!

Fudgy Guinness Brownies with Dark Chocolate Ganache on Wire Rack

Guinness Cakes

Surprisingly, Guinness can also work well in cakes with a variety of different flavor profiles. Check out these cake recipes that contain Guinness:

  • Vanilla Bean Guinness Cupcakes with Salted Caramel Coffee Buttercream: This small-batch recipe makes just 6 cupcakes, which is perfect if you want something sweet without having to make (and then eat!) an entire cake. The cupcake flavor profile is a vanilla-Guinness pairing, and they’re frosted with a quick and easy caramel-espresso buttercream.
  • Guinness Chocolate Poke Cake from Life, Love and Sugar: The moist texture of a poke cake with the chocolate + Guinness pairing is genius!
  • Baileys and Guinness Cake from Liv for Cake: Layer upon glorious layer of rich chocolate cake, Baileys dark chocolate ganache, and Baileys Buttercream. Yes, please.

Overhead View of Cut Fudgy Guinness Brownies with Dark Chocolate Ganache

Chocolate Ganache FAQs

Luscious, rich, and velvety chocolate ganache is perfect to use as a frosting to adorn cakes, cupcakes, or brownies. Additionally, you can let ganache harden, scoop it into balls, and make it into truffles.

Whatever you use chocolate ganache for, it’s sure to become a favorite, especially when you realize how easy it is to make!

What is Chocolate Ganache?

In its most basic form, ganache is a mixture of chocolate that’s melted with cream. Sometimes butter is added in place of some of the cream, and sometimes other flavorings, such as vanilla, espresso powder, etc. are used. Additionally, you can use different kinds of chocolate (milk, dark, or white) and switch up the flavor profile.

What is the Ratio of Chocolate to Cream to Make Ganache?

Depending on what you want to use the ganache for, there are different ratios of chocolate to cream. The ratios below are based on weight, not volume. For example, a 1:1 ratio of chocolate:cream would be 1 ounce chocolate to 1 ounce cream.

Pro Tip: Use a kitchen scale (you can find a relatively inexpensive kitchen scale on Amazon that will do the job!) to measure your chocolate and cream to make ganache.

Close Up Overhead View of Fudgy Guinness Brownies with Dark Chocolate Ganache

Different Uses for Chocolate Ganache

Ganache for Chocolate Truffles

Use a 2:1 ratio of chocolate to cream (2 parts chocolate to 1 part cream). Ganache for chocolate truffles is typically refrigerated until chilled (this type of ganache will harden when chilled), rolled into balls, and then each truffle is rolled in a coating, such as cocoa powder or chopped nuts.

Ganache for Frosting for Cakes, Filling for Cakes, or Whipped Ganache Frosting

Use a 1:1 ratio of chocolate to cream (the same amount by weight of chocolate and cream). At room temperature, ganache made at this ratio will thicken to the consistency of spreadable frosting.

This type of ganache can be used as filling or frosting for cake, or it can be whipped with a handheld electric mixer until light and fluffy. Once it’s light and fluffy, it can be piped on to cakes or cupcakes, or eaten as mousse. Once it’s chilled in the fridge, this type of ganache will harden.

Ganache for Glaze or Chocolate Fondue

Use a 1:2 ratio of chocolate:cream (1 part chocolate to 2 parts cream). Ganache made using this ratio of chocolate to cream works well as a glaze or fondue. It will thicken up a bit as it cools, but it won’t harden enough to be able to use it as frosting and it won’t set hard.

How Do You Make Ganache?

Chocolate ganache is very easy to make! Here are the steps:

  1. Chop the chocolate and place it in a glass or other non-reactive bowl.
  2. Heat the cream in a saucepan over medium-low heat on the stovetop until steaming and starting to bubble along the outside.
  3. Carefully pour the cream onto the chocolate and let the chocolate melt (don’t stir yet).
  4. Once the chocolate is melted, gently stir the chocolate and cream until smooth.
  5. Depending on what you’re doing with the ganache and what ratio of chocolate to cream you used, you may need to let the ganache cool to room temperature or refrigerate to chill before using.

Slices of Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe on Silver Trays with Vintage Spoons

Does Chocolate Ganache Harden?

Ganache with a 2:1 ratio of chocolate to cream will harden enough to scoop and roll into chocolate truffles when refrigerated.

Chocolate ganache made using a 1:1 ratio of chocolate to cream will thicken up to a spreadable consistency when cooled to room temperature, and it will harden when refrigerated.

If made with a 1:2 ratio of chocolate to cream will thicken as it cools, but it won’t harden enough to set.

How Long Does it Take for Ganache to Set?

Ganache typically takes about an hour to set in the fridge.

What if My Ganache is Too Thin?

To fix a ganache that’s too thin for what you want to use it for, melt your ganache in a double boiler (or a microwave) with more chocolate until it reaches your desired consistency.

More Fudgy Chocolate Brownie Recipes:

  • Secretly Healthy Fudgy Chocolate Sweet Potato Brownies (Paleo)
  • Best Fudgy Cocoa Brownies
  • The Best Fudgy Low Carb Brownies

Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe on Wire Rack with Parchment Paper
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Close Up Overhead View of Fudgy Guinness Brownies with Dark Chocolate Ganache

Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe

This Fudgy Guinness Brownies with Dark Chocolate Ganache Recipe features rich, honey-sweetened chocolate brownies to balance out the flavor of stout.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 206kcal
Author: Faith Gorsky

Ingredients

Brownies:

  • 3/4 cup Guinness stout
  • 10 tablespoons unsalted butter melted
  • 3/4 cup honey
  • 4 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 3/4 cup + 2 tablespoons unsweetened natural cocoa powder not Dutch-processed
  • 1/4 teaspoon + 1/8 teaspoon salt
  • 1/2 cup all-purpose flour

Ganache:

  • 3 1/2 oz 80 to 85% dark chocolate chopped
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
US Customary - Metric

Instructions

  • For the brownies, preheat the oven to 325F; line an 8 by 8-inch baking dish with 2 pieces of parchment paper so that it hangs over all 4 sides.
  • Add the stout to a small saucepan over medium-high heat; cook until it’s reduced to about 1/3 cup. Beat together the butter, honey, sugar, reduced stout, vanilla, and eggs. Sift in the cocoa powder, salt, and flour, and stir to combine.
  • Pour the batter into the prepared dish and bake until set along the outside, but a wooden pick inserted into the center comes out moist with a bit of batter, about 25 to 30 minutes. Cool to room temperature before topping with the ganache.
  • For the ganache, melt the chocolate, heavy cream, butter, and honey together in a double boiler or microwave and stir together until smooth. Let the ganache cool to room temperature, and then refrigerate briefly to chill (just until it’s spreadable like frosting).
  • Spread the ganache onto the cooled brownies and let it set before cutting and serving.

Helpful Tips

  • Use a kitchen scale (you can find a relatively inexpensive kitchen scale that will do the job!) to measure your chocolate and cream to make ganache.
  • Store the brownies covered at cool room temperature, or in the fridge if it's during the middle of summer. Let them come to room temperature before serving.

Nutrition

Calories: 206kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 49mg | Potassium: 132mg | Fiber: 2g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Fudgy Guinness Brownies with Dark Chocolate Ganache Pinnable Image

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Bars and Brownies Tagged: Beer Recipes, Brownies, Chocolate, Chocolate Ganache, Desserts, Ganache, Guinness Brownies, Recipes, Recipes with Guinness

Comments

  1. 2pots2cook says

    March 7, 2019 at 12:57 pm

    5 stars
    Beautiful, beautiful creation !

    Reply
  2. Passade says

    March 5, 2019 at 6:24 am

    5 stars
    Thank you for sharing such a mouth-watering recipe. This looks so tasty and eagerly waiting for more such recipes.

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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In honor of Ramadan, the Islamic holy month, I'm s In honor of Ramadan, the Islamic holy month, I'm sharing this Red Lentil Soup. I first posted the recipe on my blog years ago (it's been over a decade now!) after I learned how to make it while living in the Middle East. My Syrian ex-mother-in-law is an absolutely incredible cook. Not only does she enjoy feeding the people she loves, but cooking is truly an art form to her. She graciously took me into her kitchen and taught me so many traditional recipes like this one. 💛

Not long ago, I re-photographed the dish and updated the post on my blog. You can find it on @anediblemosaic --> https://www.anediblemosaic.com/ramadan-red-lentil-soup/

And if you're interested, you can also check out that post to read more about my experience with Ramadan, and what foods are traditional. 🌙

Ramadan Kareem to all who celebrate. 😘

#redlentilsoup #souplover #souplove #soupofinstagram #instasoup #glutenfree #foodstyling #foodphotography #photography #middleeasternfood #arabicfood #ramadanfood #ramadan2021 #ramadanmubarak #ramadankareem
I finally got to cross off a huge item on my to-do I finally got to cross off a huge item on my to-do list! Do you remember my other blog Healthy Sweet Eats? Until today, the last time I posted there was February 2020! I even had content ready, recipes developed and photographed, and I have absolutely no excuse for myself lol. 😱🙈😅

More than just wanting to get back into posting regularly there, I wanted to give that space a fresh new look! I'm pretty thrilled that today it's done (with just a couple very minor decorative tweaks I still want to make). 💗

Not only does Healthy Sweet Eats have a fresh new face, but today I shared my recipe for #sugarfree Berry Sorbet 🍓🫐🍒, which uses frozen berries and comes together in just 5 minutes for the most delicious dose of antioxidants I've ever had.

Take a peek at the redesign and let me know what you think! 😘 Find this recipe on my other blog Healthy Sweet Eats (the direct link is in my link tree in my profile) --> https://www.healthysweeteats.com/sugar-free-berry-sorbet-recipe/

#foodphotography #foodstyling #foodstylist #photography #lightandshadow #moodygrams #dslr #f52grams @thefeedfeed #feedfeed #beautifulcuisines #eeeeeats #sorbet #berries #berrylove #instaberries #berriesofinstagram
3 ingredients, 20 minutes, and no fancy molds or t 3 ingredients, 20 minutes, and no fancy molds or techniques! Make these for the kids or hide them from the kids and enjoy them yourself. 🙊 Find my Chocolate Peanut Butter Eggs 🍫🥜 recipe on @anediblemosaic --> https://www.anediblemosaic.com/3-ingredient-chocolate-covered-peanut-butter-eggs-reeses-peanut-butter-eggs-copycat/

#instachocolate #chocolategram #chocolatepeanutbutter #chocolatelover #chocolatefordays #eastercandy #candygram #candygrams #foodphotography #photography #dslr #foodstyling #f52grams #eeeeeats
This year I made a new charoset recipe for tonight This year I made a new charoset recipe for tonight’s #seder! In addition to apple, nuts, and cinnamon, it’s heavy on the apricot and I think it’s my favorite version yet. 🥰 And by that I mean it’s good enough to enjoy year-round and not just save for #passover. I will definitely be sharing the recipe on my blog soon. 😘 #chagsemeach #pesach #pesach2021 #dayenu #foodstyling #foodphotography
This really isn't the prettiest dish. 🙈 But it' This really isn't the prettiest dish. 🙈 But it's nourishing and uncomplicated, mostly cabbage and ground beef and a few other veggies along with a couple spices. It's #paleo and easy to make #lowcarb and #ketofriendly. And it doesn't need a lot of time; just 10 minutes of prep time and 20 minutes to cook. The best part is, it's so much more delicious than you might think! What it lacks in looks, it definitely makes up for in other ways. 🥰 Find my Unstuffed Cabbage Rolls recipe on @anediblemosaic --> https://www.anediblemosaic.com/unstuffed-cabbage-rolls-recipe/

#cabbage #eatyourveggies #glutenfree #saveur #bonappetit #foodandwine #f52grams #f52food #beautifulcuisines #onmytable #eeeeeats #foodphotography #photography #foodstyling #foodstylist #lightandshadow #moodygrams
These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

When we first met in real life last year before the pandemic hit, it was an instant connection. It was lots of laughs, local exploration, good food, great conversation, and she even brought me bagels from her hometown! She's a kindred soul. 🥰❤️ Since then we've stayed connected and have spent a few afternoons cooking together. We've made Russian dumplings called Pelmeni and we had a holiday cake-off where I made a Gingerbread Roll Cake and Eve made a Pumpkin Roll Cake.

She and I used the same recipe for French Crullers and it didn't work as expected for either of us (just wait until you see how Evelyne's turned out, they're completely different from mine!), but still I'd call it a success.

I think this delicious disaster deserves to be commemorated, so I wanted to style and photograph them. Even though the prop styling is minimal, it's an eclectic grouping:

1) Background: Scrap marble at a floor tile store in Jacksonville, Florida. The lady was awesome, she told me to look around and take any scrap tile I could use.
2) Cake stand (swipe through to see it better): I got this at my favorite ceramics store in Paris, France called @astierdevillatte in May 2015.
3) Espresso cups: Seller @madhouseceramics on @etsy.
4) Small spoons: Seller Ann Cutting from ceramicpix on @etsy.
5) Espresso: My favorite espresso @lavazzausa.

#foodstyling #foodstylist #propstyling #moodygrams #lightandshadow #storytellingphotography #foodfluffer #beautifulcuisines #hautecuisines #onmytable #f52grams #foodphotography #photography #dslr #nikon #zoomcalls #frenchcrullers
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