Rich, fudgy, and deeply chocolatey, these Guinness brownies have a subtle bitterness that cuts through the sweetness and gives them a more savoury edge. The stout intensifies the cocoa flavour without overpowering, resulting in a soft, dense centre and a crisp top. Easy to make and perfect for sharing, they’re a great bake to have up your sleeve when you want something classic with a twist.
Ingredients
(Makes approx. 25 brownies)
440ml Guinness
150g unsalted butter, cubed
225g dark chocolate (chopped or chips)
280g caster or granulated sugar
3 large eggs, room temperature
½ tsp sea salt
115g plain flour
70g cocoa powder
Method
Preheat the oven to 180°C (160°C fan) and line a rectangular baking tin (approx. 20 x 30cm).
Pour the Guinness into a saucepan and bring to a gentle simmer. Let it bubble away until reduced by about half, concentrating the flavour, then set aside to cool slightly.
In a heatproof bowl, melt the butter and chocolate together over a pan of simmering water (or in short bursts in the microwave), stirring until smooth.
In a separate bowl, whisk together the sugar and eggs until slightly thickened and glossy.
Pour the melted chocolate mixture into the eggs and sugar, mixing until fully combined. Stir in the reduced Guinness.
Sift in the flour, cocoa powder, and salt, then fold gently until just combined - avoid overmixing to keep the brownies fudgy.
Pour the batter into the prepared tin and smooth the top.
Bake for 20–25 minutes, until the edges are set but the centre still has a slight wobble.
Allow to cool completely in the tin before slicing into squares.
Notes
For the best texture, chill the brownies slightly before cutting - this helps achieve clean edges and a dense, fudgy centre.
watch chef Jean-marc make it here