Rich Guinness Brownies
The other day, I kind of got an urge to make something Guinness-flavored for St. Patrick’s Day. I am not a beer person, and I am not Irish, but ever since the legendary brand took isinglass (also known as fish bladders) out of their production, I’ve been curious about baking with it. I know that Guinness is often paired with sweets, especially chocolate, because it can impart a rich, caramelized flavor so I thought I’d give it a try for this St. Paddy’s Day. I am so glad I did!
First of all, my brownie philosophy: If it’s chocolate cake you want, just eat chocolate cake. My brownies are not chocolate cake. With a brownie, I want fudgy, rich, dense chocolate with a little crispness to the top. This brownie is all of the above with that added somethin’-somethin’ from Guinness as well as frosting that just brings it to a new dimension. If, like me, you are not much of a beer person or you just cannot imagine beer in brownies, through the easy reduction method, Guinness just adds a concentrated malty depth of flavor, a mature bitterness, that pairs so beautifully with chocolate and the other ingredients. You will just have to take my word at it, and with as easy as this is to make, it’s worth the risk.
If you’re strictly gluten-free, Guinness is not for you as it is made with barley. That said, I still made this recipe using the flour I am used to: Bob’s Red Mill. Feel free to make this with regular flour but just understand that sometimes the temperature and baking time will vary unless you’re following the same recipe.
The frosting is not necessary but if you’re already eating a brownie, why not level up?
Brownies
12-ounces Guinness stout
½ cup unsalted vegan butter
2 cups vegan, slavery-free chocolate chips
1 cup granulated sugar
5 tablespoons JUST liquid egg,shaken
2 teaspoons vanilla
1¼ cups flour, all-purpose or gluten-free all-purpose
1½ teaspoons espresso powder
½ teaspoon salt
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the Guinness for 30 minutes, uncovered. Pour the reduced Guinness into a measuring cup and allow it to cool for ten minutes.
Preheat the oven to 325 degrees. Line a square baking pan with parchment paper.
In a medium saucepan over medium heat, melt the vegan butter, then add the chocolate chips and stir until melted.
In a large bowl, whisk together the sugar, flour, espresso powder and salt. Whisk in the JUST egg, ½ cup reduced Guinness and melted chocolate. Switch to a spoon and stir until smooth.
Pour into your prepared pan and bake for about 50 minutes. Test with a toothpick inserted into the middle of the pan; when it comes out with moist crumbs, it’s ready. Once it’s ready, allow to cool before frosting.
Frosting
½ cup vegan unsalted butter, room temperature
2 cups powdered sugar
3 tablespoons reduced Guinness
1 teaspoon pure vanilla extract
1 teaspoon espresso powder
Pinch salt
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy. Using ¼ at a time, add the powdered sugar on low, and gradually increase to high speed. Add the reduced Guinness, vanilla, espresso powder and salt.
Spread on your cooled brownies.
The other day, I kind of got an urge to make something Guinness-flavored for St. Patrick’s Day. I am not a beer person, and I am not Irish, but ever since the legendary brand took isinglass (also known as fish bladders) out of their production, I’ve been curious about baking with it. I know that Guinness is often paired with sweets, especially chocolate, because it can impart a rich, caramelized flavor so I thought I’d give it a try for this St. Paddy’s Day. I am so glad I did!
First of all, my brownie philosophy: If it’s chocolate cake you want, just eat chocolate cake. My brownies are not chocolate cake. With a brownie, I want fudgy, rich, dense chocolate with a little crispness to the top. This brownie is all of the above with that added somethin’-somethin’ from Guinness as well as frosting that just brings it to a new dimension. If, like me, you are not much of a beer person or you just cannot imagine beer in brownies, through the easy reduction method, Guinness just adds a concentrated malty depth of flavor, a mature bitterness, that pairs so beautifully with chocolate and the other ingredients. You will just have to take my word at it, and with as easy as this is to make, it’s worth the risk.
If you’re strictly gluten-free, Guinness is not for you as it is made with barley. That said, I still made this recipe using the flour I am used to: Bob’s Red Mill. Feel free to make this with regular flour but just understand that sometimes the temperature and baking time will vary unless you’re following the same recipe.
The frosting is not necessary but if you’re already eating a brownie, why not level up?
Brownies
12-ounces Guinness stout
½ cup unsalted vegan butter
2 cups vegan, slavery-free chocolate chips
1 cup granulated sugar
5 tablespoons JUST liquid egg,shaken
2 teaspoons vanilla
1¼ cups flour, all-purpose or gluten-free all-purpose
1½ teaspoons espresso powder
½ teaspoon salt
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the Guinness for 30 minutes, uncovered. Pour the reduced Guinness into a measuring cup and allow it to cool for ten minutes.
Preheat the oven to 325 degrees. Line a square baking pan with parchment paper.
In a medium saucepan over medium heat, melt the vegan butter, then add the chocolate chips and stir until melted.
In a large bowl, whisk together the sugar, flour, espresso powder and salt. Whisk in the JUST egg, ½ cup reduced Guinness and melted chocolate. Switch to a spoon and stir until smooth.
Pour into your prepared pan and bake for about 50 minutes. Test with a toothpick inserted into the middle of the pan; when it comes out with moist crumbs, it’s ready. Once it’s ready, allow to cool before frosting.
Frosting
½ cup vegan unsalted butter, room temperature
2 cups powdered sugar
3 tablespoons reduced Guinness
1 teaspoon pure vanilla extract
1 teaspoon espresso powder
Pinch salt
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy. Using ¼ at a time, add the powdered sugar on low, and gradually increase to high speed. Add the reduced Guinness, vanilla, espresso powder and salt.
Spread on your cooled brownies.
Vegan, Recipe, Dessert, Brownies, Frosting, Beer, Guinness, Sweet, Celebration, Treat, Rich