Dark Chocolate Guinness Brownies With Buttercream Recipe
Indulge in these rich and fudgy Dark Chocolate Guinness Brownies topped with a luscious espresso buttercream. The Guinness reduction adds a deep, malty complexity that enhances the intense dark chocolate flavor, while the espresso powder brings a perfect subtle bitterness to balance the sweetness. Baked to moist perfection and crowned with a creamy, fluffy frosting, these brownies make an impressive dessert for any chocolate lover or special occasion.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including cooling and reduction time)
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish-inspired
Ingredients
Scale
Brownies
- ½ cup unsalted butter
- 6 ounces dark chocolate (bakers chocolate, 2 bars)
- 1 ½ cups granulated sugar
- 12 ounces Guinness beer (1 bottle or can)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ teaspoon espresso powder
- 1 cup all-purpose flour
Buttercream Frosting
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ teaspoon espresso powder
- Guinness reduction (from above, amount as needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9 inch baking dish to prevent sticking.
- Make Guinness Reduction: Pour the Guinness into a saucepan over high heat. Boil until reduced to about 2/3 cup remains, which takes roughly 10-12 minutes. Transfer the reduction to a heat-safe measuring cup and allow it to cool for at least 15 minutes.
- Melt Chocolate and Butter: Place the dark chocolate and ½ cup butter in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until the mixture is smooth and combined.
- Mix Brownie Batter: Stir in the granulated sugar, eggs, vanilla extract, and half (½ cup) of the cooled Guinness reduction into the chocolate mixture. Add espresso powder, salt (a pinch), and flour. Mix until just combined, being careful not to overmix; the batter will be thick and fudgy.
- Bake Brownies: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter. If the toothpick shows raw batter, bake in additional 3-minute increments until done. Cool completely on a wire rack for at least 2 hours.
- Prepare Buttercream: In a stand or hand mixer, beat the softened butter until smooth and creamy with no lumps. Add powdered sugar and espresso powder, mixing well until thick and dense. Gradually add the remaining Guinness reduction, one tablespoon at a time, beating until the buttercream becomes light, fluffy, and spreadable.
- Frost and Serve: Once the brownies are fully cooled, spread the espresso Guinness buttercream evenly over the top. Cut into squares and serve.
Notes
- Reducing the Guinness intensifies its flavor and removes excess liquid, ensuring brownies remain fudgy and not soggy.
- You can substitute dark chocolate with bittersweet or semi-sweet chocolate bars depending on your preference for sweetness.
- Use freshly brewed espresso powder to enhance the chocolate and Guinness flavors without overpowering.
- Allow brownies to cool completely before frosting to avoid melting the buttercream.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: dark chocolate brownies, Guinness brownies, espresso buttercream, chocolate dessert, Irish dessert, fudgy brownies
