Guinness Brownies is the kind of recipe that rewards a little planning and a few simple technique cues. This version keeps the process approachable while helping you get a reliable texture, stronger flavor, and a finished bake that feels worth making again.

In honor of St. Patrick's Day, it's time once again for a baking with beer recipe! This brownie recipe is decadent, fudge-y, and oh so rich! There is no strange beer taste (or aftertaste) in this recipe. The beer actually enhances the richness of the chocolate, for swoon-worthy bite after bite. (Plus, these are perfectly fine for kids since the alcohol bakes off in the high temperature oven.)

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Guinness Brownies

1. cup flour 3/4 cup cocoa powder 1/4 teaspoon salt
2. tablespoons unsalted butter, room temperature
3. ounces bittersweet chocolate
4. ounces semi-sweet chocolate 3/4 cup white chocolate chips
5. eggs, room temperature
6. cup sugar
7. 1/4 cups Guinness Extra Stout beer, room temperature, no foam
8. cup semi-sweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Grease and flour a 9x13 pan. In a medium bowl, stir flour, cocoa powder, and salt until evenly combined. In a double boiler over low heat, melt butter, bittersweet and semi-sweet chocolate, and white chocolate chips, stirring frequently until completely melted and smooth. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy (about 3 minutes). Add a few spoonfuls of the egg mixture into the chocolate mixture to temper it. Stir until combined. Then pour all the chocolate mixture into the egg mixture and beat well. Add the flour mixture slowly and stir until just combined. Fold in the beer, followed by the semi-sweet chocolate chips and mix until combined. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool before serving.

Follow this guinness brownies recipe with texture cues, timing notes, make-ahead options, and storage tips for dependable results.

How to Tell When Guinness Brownies Is Done The best visual cue is usually at the edges. Look for a light golden color, a set outer ring, and a center that still looks slightly soft rather than dry. Most cookies and dessert bars continue to set as they cool, so pulling them at the right moment matters just as much as the bake time itself.

Make-Ahead Tips

For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.

Storage Notes

Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.

Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Big Old Fashioned Snickerdoodles, Recipe Black and White Cookies, and Recipe Brown Butter Snickerdoodles. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.