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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.
One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.
They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.
Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture. Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips. The additional sugar from the chocolate chips creates a shiny, crackly top as the brownies bake.
Otherwise, as most brownie mixes require anywhere from half cup to a quarter cup of water, add an equal water-to-milk ratio for a boost of extra flavor and rich 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.
the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier.
Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.
Beating your eggs and sugar first creates glossy brownies
According to Guy, the process will introduce just the right amount of air into the batter. This aeration will lead to a finished product that is shiny, nicely risen, and perfectly crackled on top.
Milk is richer than water, so the brownies will be richer, and they'll be denser, like fudge. For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter.
Boxed brownies can be their own blank slate for just about any snacks, sweets, or baking scraps you've got in your pantry or fridge. Add a teaspoon of instant coffee or espresso powder.Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand.
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)
- Swap the oil for butter. This will make them richer and more decadent. - Swap the water for milk or heavy cream.This will help make a fudgy texture because milk has fat and water doesn't.
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.
Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.
Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.
The average cake mix calls for the most boring of liquids: water. Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake.
Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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