Five Ingredient Guinness Brownies
These brownies are deeply rich and chocolaty with a soft, fudgy center. The top is crusty and shatters when you slice them. Guinness dark stout gives them unique beer flavor. If you don’t have self-rising flour on hand, add 1 teaspoon baking powder and 1/2 teaspoon salt to the flour before mixing it into the batter. Since these brownies are so soft in the center, they need to cool completely in the pan before slicing. Place the pan in the refrigerator to speed setting.
Ingredients
- 7 egg yolks at room temperature
- 2 cups granulated sugar
- 3/4 cup Guinness Extra Stout or Guinness Draught
- 1 cup self-rising flour such as White Lily
- 1 cup unsweet cocoa powder
Instructions
- 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, combine the egg yolks and sugar with a whisk or with a hand mixer. Add the Guinness Extra Stout and beat until combined. Mix in the flour and cocoa and mix until well combined.
- Pour the mixture into the prepared baking pan and bake for 35-45 minutes. The brownies are done when when well-risen with a crackled top. A toothpick inserted in the center should reveal a small amount of molten chocolate batter on one end.
- 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. The top of the brownie will be crisp, and shatter under the knife, and the center will be fudgy.
- We love these warmed in the microwave (about 20 seconds at 100% power) with scoops of vanilla ice cream on top.
Notes
What to expect: These brownies are soft inside with a crackly top. The flavor is deeply chocolate with the subtle flavor of dark stout. It's important to let these cool completely before cutting them, because the interior needs to set. Put them in the refrigerator to speed setting.
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