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These Guinness Chocolate Brownies are the moistest brownies ever! They’re an awesome combination of cakey and fudgy with a boozy kick. You won’t be able to stop eating them!
Looking for more brownie recipes? Try my Just Like Box Mix Brownies, or the World’s Fudgiest Homemade Brownies!
Guinness Chocolate Brownies
I have spent the better part of the last couple weeks of my life on these brownies, no joke. I wanted the most perfect version of a guiness brownie to share with you.
But before I dive into all that, I have a confession. Get ready.
I don’t like beer.
I know, I know. How can I post a recipe with beer in it when I don’t like beer. I can’t explain it except to say that it’s my dad’s fault. I clearly got my taste buds from him – he also does not like beer. It’s a thing and he passed it on to me. I have tried so many times to like it. It just won’t work.
So I fully expected to not like these brownies. I have a coworker who loves Guiness like I love cake, so I knew he’d help out with the taste testing.
Crazy thing is, I’m super in love with these brownies. I can taste the Guinness, but it mostly just enhances the flavor of the chocolate in the best way possible. Seriously amazing. And they seem to get moister the second or third day.
So back to the whole testing these thing. I started with these Quick and Easy Brownies. They are the jam, and pretty much everyone that tries them loves them. So I started with those.
But oh my, the bubbles in Guinness! The first version was basically like chocolate cake. No good.
I proceeded to make like 6 or 7 more versions – I lost count. Messing around with the amount of Guinness, eggs and some other ingredients to get the perfect amount of fudgy and cakey. I am totally in love with the final texture of them.
I also wanted them to have plenty of Guinness flavor. Truth is, I was never totally able to please my Guinness loving coworker. I added almost an entire beer and he still didn’t think it tasted that much like Guinness. He and his family (and everyone else) loved the brownies, but I decided I’d have to drown a brownie in Guinness before he’d think it tasted enough like it. Craziness.
I still think they taste like Guinness, but maybe I’m just sensitive to beer taste. I guess you’ll just have to make them and decide for yourself. 🙂 They’re totally worth it.
These Guinness Chocolate Brownies are the moistest brownies ever, and they’re an awesome combination of cakey and fudgy. You won’t be able to stop eating them!
Ingredients
BROWNIES
1/4 cup vegetable oil
3/4 cup Guinness Stout beer
2 cups sugar
1/2 tsp vanilla extract
1/4 cup salted butter, melted and cooled
2 eggs
1 cup flour
2/3 cup cocoa (I used Hershey’s dark cocoa)
GANACHE
5 oz semi sweet chocolate chips
2 tbsp salted butter
2 tbsp guiness
1/4 cup powdered sugar
Instructions
Preheat oven to 350 degrees. Grease a 9×9 square baking pan and line it with parchment paper.
Mix together the oil, guinness, sugar and vanilla extract in a large bowl.
Add butter and mix until well combined.
Add eggs and mix until well combined.
Combine flour and cocoa in another medium sized bowl.
Slowly add dry ingredients to the egg mixture until well combined.
Pour the batter into the pan and spread evenly.
Bake for 35-38 minutes, or until a toothpick comes out with a few crumbs. Allow brownies to cool.
To make ganache, place chocolate chips, butter and guinness into a microwave safe bowl and microwave until guinness gets hot and butter starts to melt.
Whisk together chocolate mixture until smooth, microwaving for a little longer, if needed, using 30 second increments.
Add powdered sugar and whisk until smooth.
Pour ganache over brownies and spread into an even layer.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
The first and easiest upgrade you can give to your boxed brownie mix is to add a tablespoon of instant coffee to the batter. Adding coffee to your brownies boosts their flavor because its bitter quality balances out sweetness, making it less overpowering. It allows that delicious chocolate flavor to really shine.
When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.
If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.
In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.
Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides.Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.
Don't overcook them. Unlike cake, brownies only need to cook until a toothpick inserted in the batter comes out clean. Also the oil and butter tip is a good one, and looking for a recipe that uses less egg. More egg= cakier brownies; less egg = denser, moister brownies.
If you like chewy, sticky brownies, I recommend: Betty Crocker Dark Chocolate Brownie Mix. If you like light, less dense brownies with a picture-perfect sugar top that flakes when sliced, I recommend: Duncan Hines Chewy Fudge Brownie Mix.
Add Extra Favor. Another way to make a boxed brownie mix taste homemade is to use an extract, adding a hint of additional flavor to your brownies without undermining the chocolate flavor. ...
In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.
While you can add a small amount of instant coffee or espresso powder to enhance the chocolate flavor of your brownies, it should not be used as a direct replacement for cocoa powder. Coffee has a distinct flavor that can make your brownies taste bitter and less like traditional chocolate brownies.
Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.
The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.
The best option is to wrap each brownie in an airtight wrapping such as plastic wrap. Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.
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