We’re still a couple of weeks away from Saint Patrick’s Day but I’m already digging through recipes for this year’s dinner menu. So far I’ve settled on potato and leek soup with Irish soda bread and these SUPER easy Guinness brownies for dessert!
The thing I love most about this brownie is its crackled top. When the brownies are cut, all kinds of beautiful fault lines break across the surface. It makes the most delicious contrast to the gooey, fudgy brownie interior.
The secret to the moist, rich center is egg yolks. You’ll need a whopping 7 for this recipe, but trust me, it’ll be worth all that separating yolks from whites for the end result (and if you like egg white omelets then you’re all set!).
Good news! You won’t even need to turn on your electric mixer. Just grab a big mixing bowl and whisk together the yolks and sugar. Whisk in the bubbly Guinness Extra Stout.
Whisk in the flour and cocoa and then pour into the prepared pan. Thirty-ish minutes later you’ll have a fine pan of brownies!
This recipe is very basic, so feel free to gussy it up with salty nuts or other mix-ins. These are intensely rich with just a hint of stout beer flavor lingering in the background. There’s no better way to enjoy these brownies than with a big scoop of vanilla ice cream on top followed by a generous covering of hot fudge. Enjoy!
Five Ingredient Guinness Brownies
- 7 egg yolks at room temperature
- 2 cups 400g granulated sugar
- 3/4 cup 177ml Guinness Extra Stout
- 1 cup 125g self-rising flour
- 2/3 cup 85g unsweet cocoa powder
- Preheat the oven to 350°F.
- Spray an 8-inch square pan with flour-based baking spray, or line it with parchment paper that overhangs two edges of the pan.
- In a large bowl, whisk together the egg yolks and sugar. Add the Guinness Extra Stout and whisk until combined. Whisk in the flour and cocoa and mix until well combined.
- Pour the mixture into the prepared baking pan and bake for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan. Serve the brownies from the pan or lift them out with the overhanging parchment and slice them into squares.
- We love these warmed in the microwave (about 20 seconds at 100% power) with scoops of vanilla ice cream on top.