Fudgy Guinness Stout Brownies with Dark Chocolate Ganache Recipe

Fudgy Guinness Stout Brownies with Dark Chocolate Ganache Recipe

This recipe for fudgy Guinness stout 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!

Course Dessert

Cuisine American

Keyword Beer Brownies, Fudgy Stout Brownies, Guinness Brownies, Guinness Brownies Recipe, Guinness Chocolate Brownies, Guinness Stout Brownies, Stout Beer Brownies, Stout Brownies

Prep Time 20

Cook Time 30

Cooling Time 1

Servings servings

Calories 207kcal

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
70 grams unsweetened natural cocoa powder not Dutch-processed (70 grams of cocoa powder is about 3/4 cup + 2 tablespoons)
1/4 teaspoon salt slightly heaping 1/4 teaspoon
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, about 1 hour.
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.

Notes

For Precise Baking: Use a kitchen scale (you can find a relatively inexpensive kitchen scale that will do the job!) to measure the ingredients.
Storage: Store the brownies covered at cool room temperature for up to 5 days (or in the fridge if it's during the middle of summer).

Nutrition