Guinness Brownies with Peanut Butter Buttercream

My love for Guinness has been long documented across the internet.

Whenever I travel, I make it a point to have a Guinness. It’s interesting to see how different it tastes in different places (I also do this with McDonalds). Obviously, the best Guinness is in Ireland, and I was lucky enough to visit the Guinness Storehouse in Dublin a few years ago.

In addition to amazing Guinness Beef Stew, the restaurant at the Storehouse also served these amazing, thick, and moist Guinness brownies. Randomly they popped into my head the other day, and I had to recreate them. Oh, and add peanut butter buttercream because why not.

Guinness Chocolate Brownies

I mean, what else am supposed to do on a Saturday? Tackle that long to-do list? Socialize with friends? Nah. Guinness brownies all the way. Totally worth it.

These suckers are insanely thick, super dense, and deliciously moist. And the buttercream on top? Is just the icing on the cake brownie.

Guinness Chocolate Brownies

Guinness Brownies with Peanut Butter Buttercream


  • 1 c. Guinness Stout
  • 12 oz. semisweet or bittersweet chocolate, chopped, divided
  • c. unsalted butter, divided
  • 1 1/2 c. granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 2 to 2 1/2 c. confectioners sugar
  • 2 tbsp. peanut butter

Line a 9×9 baking dish with tinfoil, leaving at least 2″ overhang on each side. Preheat the oven to 350°.

In a medium saucepan, bring the Guinness to a boil. Stir frequently until reduced by half (this takes several minutes). Remove from stovetop and let cool.

Place a medium heat-safe mixing bowl over a saucepan of simmering water. Add chocolate and 1 cup of butter to the bowl. Stir until melted and smooth.

Whisk together eggs, sugar, and vanilla in a large mixing bowl. Slowly whisk in the chocolate/butter mixture until thoroughly combined. Then stir in 1/4 cup of the reduced Guinness stout. Gently fold in flour and kosher salt. Pour into baking dish, and bake for 45-60 minutes until a cake tester comes out with a few crumbs and the surfaces begins to crack. These are very thick, so cooking time may vary. Remove from oven and place on a wire rack. Brush the top of the brownies with some of the remaining reduced stout. Let cool completely.

For the buttercream, add 1 c. room temperature butter, 1 c. confectioners sugar, and peanut butter in a stand mixer. Mix together on low speed, and continue to add confectioners sugar until desired consistency is reached (think: THICK). Generously spread across the top of the brownies and serve.

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Devon Stiles


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