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The Ultimate Guinness Chocolate Brownies
If you want a dessert that is fudgy, rich, and unapologetically indulgent, these Guinness Chocolate Brownies deliver. Inspired by the classic Guinness cake, this version is baked as a dense brownie and finished with a thick cream cheese frosting that looks just like the head on a freshly poured pint.
It’s simple, bold, and incredibly satisfying. Perfect for those who appreciate the deep flavours of Irish stout combined with chocolate.
How To Make Guinness Brownies
Ingredients
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This recipe uses straightforward measurements that make it easy to remember and repeat.
Brownie base
| Ingredient | Metric | Imperial/Cups |
|---|---|---|
| Golden caster sugar | 300g | 1½ cups |
| Butter | 300g | 1¼ cups (unsalted) |
| Large eggs | 3 | 3 |
| Guinness stout | 150ml | ⅔ cup |
| Chocolate | 200g | 7 oz |
| Flour | As used in the method | As used in the method |
Cream cheese frosting (“pint head”)
| Ingredient | Metric | Imperial/Cups |
|---|---|---|
| Butter (room temperature) | 225g | 1 cup (unsalted) |
| Caster sugar | 225g | 1 cup |
| Cream cheese | 225g | 8 oz |
Method
1. Make the brownie batter
- Cream the 300g butter and 300g golden caster sugar together until smooth.
- Add the eggs one at a time, beating well after each addition.
- If the mixture looks like it’s splitting, add a small spoon of flour and continue mixing.
- Pour in the 150ml Guinness, add the 200g chocolate and flour, then mix until fully combined.
2. Bake
- Line a tin with parchment paper.
- Pour in the batter and bake at 170°C for 35–45 minutes.
3. Make the frosting
- Beat the butter and caster sugar together until very pale and fluffy.
- Add the cream cheese and mix until smooth.
- If the frosting becomes too soft, place it in the fridge to firm up slightly.
4. Assemble
- Allow the brownies to cool for 20–30 minutes before frosting.
- Spread the frosting thickly over the brownies, creating gentle peaks so it resembles the head of a Guinness.
- Slice into squares and serve.
Tips for best results
- Adding eggs slowly keeps the batter smooth.
- Let the brownies cool fully before frosting or it will melt.
- A chilled frosting spreads more cleanly and holds its shape better.
Final thought
These brownies are rich, striking, and deeply chocolatey, with just enough Guinness flavour to give them depth. If you love the look of a pint of stout and want that feeling in dessert form, this recipe is a winner.
If you enjoyed these, you will also enjoy Chris’s Chocolate Guinness Cake, a classic Irish dessert with a similar flavour profile.

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How to Store Guinness Chocolate Brownies
Store your Guinness Chocolate Brownies in an airtight container at room temperature for up to 3 days. If you prefer, keep them in the fridge to extend freshness for up to 5 days, but allow them to come to room temperature before serving for the best flavour and texture.
Can You Freeze Guinness Chocolate Brownies?
Yes, you can freeze the brownies without the cream cheese frosting. Wrap them tightly in cling film and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and add the frosting fresh before serving to maintain the best texture and taste.
Why Are My Brownies Too Dry?
Dry brownies often result from overbaking or using too much flour. Make sure to bake at the recommended temperature of 170°C and check for doneness at 35 minutes. The centre should be just set but still fudgy. Also, measure your flour accurately and avoid adding extra.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
For more Irish culinary inspiration, explore our Irish soda bread recipe and the story behind Chris’s Traditional Irish Soda Bread. If you enjoy baking, you’ll love our Irish Soda Scones and Homemade Irish Soda Bread with Raisins. For hearty meals, try the traditional Irish stew recipe or the Guinness Shepherd’s Pie.
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