Photo: Gina DeSimone; Prop Styling: Kashara Johnson; Food Styling: Karen Rankin
Active Time
35 Mins
Total Time
3 Hours 50 Mins
Yield
Serves 24 (serving size: 1 brownie)

Although few treats are more fitting for a St. Patrick’s Day celebration than rich Guinness brownies, we’d suggest that you go ahead and whip up this Guinness brownie recipe any time you need a decadent hit of chocolate. In fact, given the dangerously scrumptious whiskey buttercream used to frost them, these fudgey brownies are truly the perfect treat to enjoy at the end of an exceptionally long day. 

How to Make It

Step 1

Prepare the Brownies: Preheat oven to 350°F. Line a 9- x 13-inch baking pan with aluminum foil, allowing ends of foil to extend 2 to 3 inches beyond edges of the pan. Lightly coat foil with cooking spray.

Step 2

Pour beer in a medium saucepan over medium-high; let simmer until reduced to 1/2 cup, about 15 minutes. Whisk in butter, semisweet chocolate, and unsweetened chocolate until melted and mixture is smooth. Let cool 20 minutes.

Step 3

Whisk together sugar, eggs, and vanilla in a large bowl. Stir in cooled chocolate mixture until combined, and set aside.

Step 4

Whisk together flour, baking powder, and salt in a medium bowl. Gradually stir flour mixture into chocolate mixture, and pour into prepared baking pan.

Step 5

Bake in preheated oven until a toothpick comes out clean, 35 to 40 minutes, being careful not to over-bake. Allow brownies to cool completely on a rack, about 2 hours. (Brownies can be refrigerated overnight and frosted the next day.)

Step 6

Prepare the Irish Whiskey Frosting: Beat together powdered sugar and butter with an electric mixer on low speed until well blended. Scrape down sides of bowl, and beat on medium speed until fluffy, 2 to 3 minutes. Beat in whiskey and cream, until light and fluffy. Spread frosting in an even layer on brownies, and sprinkle with sea salt. Cut brownies into 24 squares.

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