Guinness Brownies

16 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Guinness Brownies are moist and fudgy with a boozy kick mixed in. Made with melted chocolate and topped off with extra chocolate chunks for gooey goodness.

Baking with beer makes for an extra moist Dessert with malty undertones and a rich chocolate taste. Just like Classic Brownies, this recipe comes out fudgy, chewy, and absolutely delicious. It’s the perfect treat to serve to chocolate and beer lovers alike.

Guinness Brownies in stack


These chocolate brownies are a great way to change up classic brownies. The stout beer adds rich flavor and makes the brownies even more chewy and moist. The beer also plays off the bittersweet chocolate and enhances the sweetness of the dark chocolate in the recipe. 

If you’re looking for treats to serve for St. Patrick’s Day Guinness Brownies are a great way to start. We often think of green desserts for St. Patrick’s like Mint Chocolate Chip Cookies or Mint Chocolate Chip Blondies. These Brownies don’t have the festive color, but the Guinness stout gives it a classic Irish taste, that makes it a must-have recipe.

Guinness Brownies in baking dish before baking


For some easy toppings, you can sprinkle powdered sugar, sea salt, or large grain kosher salt over the top of the brownies. You could also add some green sprinkles to stay in the St. Patrick’s Day theme. Or for even more chocolate make a rich Chocolate Ganache to spread over the brownies. 



  • Prep: Start by preheating your oven and prepping your baking pan with cooking spray. If you don’t have a spray to grease the pan, you can always use parchment paper cut to size. 
  • Butter mixture: Add the butter and sugar to your stand mixer and cream until light and fluffy. This should only take about 1-2 minutes. Add the eggs and mix them in. If you don’t have a stand mixer, put the ingredients in a large bowl, and combine them with a handheld electric mixer. 
  • Chocolate: Put the chocolate chunks in a heatproof bowl and microwave in 30-second increments until melted and smooth. Make sure to stir in between microwaving sessions. Slowly add it into the batter and mix the chocolate mixture on the lowest speed. 
  • Dry ingredients: Sift together the flour, cocoa powder, and salt. 
  • Finishing batter: Add in half the flour mixture to the batter and mix it. Then add half the beer, then the rest of the flour, and finish it with the rest of the Guinness. 
  • Cook time: Pour the batter into the prepared pan in an even layer, and sprinkle the remaining chocolate on top. Bake for 25-30 minutes. Keep your eye on the Guinness Brownies and check them at 25 minutes to make sure they don’t burn. To check if they’re done put a toothpick in the center of the brownies. If it comes out just with moist crumbs on the toothpick the brownies are finished baking.

Guinness Brownies in baking dish


  • Chocolate Chips: Instead of topping the brownies off with the extra dark chocolate chunks, you can add some chocolate chips to the Batter. Milk chocolate chips, dark chocolate chips, semisweet chocolate chips, or white chocolate chips could all make great additions to the Chocolate Brownies.
  • Coffee: You can use espresso powder to enhance the sweetness of the chocolate in the brownies. Try mixing in 2-3 tablespoons of espresso powder. 
  • Flour: If you want a healthier take on brownies try using whole wheat flour in place of the all-purpose flour. You could also use almond flour, coconut flour, or oat flour for gluten-free Brownies.
  • Sweetener: You can use brown sugar, coconut sugar, or maple syrup to replace the granulated sugar in the recipe. 



  • Serve: You can keep baked Brownies at room temperature for 3-4 days. Cover cooled brownies in plastic wrap or aluminum foil to store in the pantry.
  • Store: Kept properly sealed, Guinness Brownies will be good in the fridge for up to 1 week. 
  • Freeze: Put the Brownies in a Ziploc bag or other airtight container to store in the freezer for up to 6 months. Let them thaw in the fridge before enjoying.

top-down view of Guinness Brownies in stack

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Guinness Brownies

Guinness Brownies are moist and fudgy with a boozy kick mixed in. Made with melted chocolate and topped off with extra chocolate chunks for gooey goodness.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/3 cup unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 cups Guinness , room temperature (12 ounces)
  • 2 cups dark chocolate chunks , divided
  • 1 cup flour
  • 3/4 cup dark cocoa powder , such as Hershey's® Special Dark
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees and spray a 9x13 baking dish with baking spray.
  • To your stand mixer add the butter and sugar and cream until light and fluffy for 1-2 minutes.
  • Add in the eggs until well combined.
  • Melt 1 cup of the dark chocolate chunks in the microwave in 30-second increments until smooth, stirring between each round in the microwave.
  • Add the melted chocolate slowly to your stand mixer on low speed until well combined.
  • Sift together the flour, cocoa powder, and salt and add to the wet mixture.
  • Alternate the flour mixture and Guinness on low speed, add ½ the flour mixture, then half the beer, then the rest of the flour mixture, finishing with the beer.
  • Pour batter into a baking dish and top with remaining dark chocolate chunks.
  • Bake for 25-30 minutes, don't overbake!


Calories: 272kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 56mg | Potassium: 239mg | Fiber: 4g | Sugar: 18g | Vitamin A: 177IU | Calcium: 29mg | Iron: 4mg
Keyword: Guinness Brownies

Guinness Brownies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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