Decadent Guinness Chocolate Brownies Recipe

In a small saucepan, bring Guinness to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to 1 cup, about 35 minutes. Remove from heat and let cool for 30 minutes.

Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with cooking spray and line it with parchment paper, letting excess extend over the sides for easy removal.

Set a heatproof bowl over simmering water (double boiler). Combine chopped chocolate and espresso powder and stir occasionally until the chocolate is fully melted and smooth.

In a large bowl whisk together granulated sugar, melted butter, brown sugar, eggs, egg yolk, and vanilla until well combined. Add the chocolate mixture and ¾ cup (160 grams) of the reduced Guinness, whisking until smooth. Reserve the remaining reduced Guinness for the Malted Frosting.

In a medium bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, whisking until just combined. Spoon the batter into the prepared pan and smooth the top with a small offset spatula.

Bake until a wooden pick inserted in the center comes out with a few moist crumbs, about 35 minutes. Allow brownies to cool completely in the pan on a wire rack.

Lift the cooled brownies from the pan using the parchment overhang. Spoon and spread the Malted Frosting over the brownies, garnish with chocolate shavings if desired, and cut into bars.

In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and salt at medium speed until smooth and creamy, 1 to 2 minutes, scraping the sides as needed. With the mixer on low, gradually add confectioners’ sugar, malted milk powder, and espresso powder, beating until just combined. Add the reduced Guinness and vanilla, scrape the bowl, then increase speed to medium and beat until the frosting is light and fluffy, about 2 minutes. Use immediately.