Super Fudgy Coffee Guinness Caramel Brownies

Melting ice cream scoop on top of three brownie squares. Caramel sauce on top.

 

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These Super Fudgy Coffee Guinness Caramel Brownies are – as mentioned – super fudgy ooey, gooey on the inside, which melts in your mouth. These brownies have that crinkly crackly top too, and have an immensely deep, caramelized Guinness flavor to them. No – these Guinness brownies do not taste like beer at all, and are in fact practically non-alcoholic, we just get those flavors of coffee, vanilla and caramel into our brownies.

 

Drizzle this chocolate cake with delicious Guinness Coffee Salted Caramel Sauce for an extra decadent treat, with even more flavor. If you’re out of Guinness, you can still make my delicious, quick 10 minute Salted Caramel Sauce instead.

 

This recipe is based on my Classic Dark Chocolate Brownies, but needed to sweeten things down a bit in order to compensate for the rich coffee, vanilla, caramel situation that is Guinness.

 

Three squares of brownies stacked on top of each other.

 

These Coffee Guinness Caramel Brownies do NOT taste like beer!

 

I am not a beer person.

 

But as I travelled to Dublin for St. Patrick’s Day a few years ago, naturally I had to try the world famous Guinness Extra Stout. And you should have seen my face! I was amazed at how Guinness almost tasted like a coffee, chocolatey vanilla dessert. Yes, that tasted like beer also, but in a much more pleasant way in this deep vanilla coffee situation.

 

I immediately thought this beer would work great in chocolate desserts. And considering that brownies are approximately the best thing ever, with all that chocolate fudginess, I thought they would match perfectly. But I was afraid these Guinness brownies would taste too much like beer.

 

But no – Coffee Guinness Caramel Brownies do not taste like beer. Only coffee, vanilla, caramel and tons of chocolate. 

 

Taking a bite out of the stacked brownies and ice cream.

 

Do Guinness brownies contain any alcohol?

 

Both yes and no. You do use real alcohol to make these Guinness brownies, but the alcohol has evaporated, for the most part. Because brownies naturally need very little liquid, we need to reduce the amount of liquid in the Guinness – but still retain all the flavor. So what do we do? We reduce the Guinness Extra Stout into about half. This is also what I’ve done with the apple cider in these amazing apple cider donuts.

 

A rule of thumb when cooking with alcohol, is that if the alcohol has boiled for over 30 minutes – it’s considered non-alcoholic. Keep in mind that this is not all together true. Alcohol boils at a temperature of 173F (78C) and thus the alcohol will evaporate quicker than the water. However, a 1992 study has found that if you boil it for 30 minutes, chances are that 35% of the alcohol still remains. For 2.5 hours it’s less than 5%. You need to let the Guinness reduce for 3 hours for it to really be non-alcoholic. More flavor – less liquid? Sounds like a delicious plan to me!

 

Steps on how to reduce Guinness Extra Stout (or Foreign Export).

 

I reduce my 8% Guinness for 30 minutes. After my calculations, there should be approximately 8 % x 35 % = 2.8% alcohol left in the Guinness. This recipe calls for 1/2 cup reduced Guinness for the entire 16 serving cake, so it really isn’t much to speak of, but it’s important to note.

 

If you want to serve this with Guinness Salted Caramel Sauce

 

If you want to serve these brownies with Guinness Coffee Salted Caramel Sauce, which you do by the way, you need to reduce two bottles of Guinness Extra Stout (or Special Export) of about 2 x 11 oz (2 x 33 cl). You can do this at the same time, and the caramel sauce will be done before the cake so there’s no extra waiting time. We will use 1/2 cup in the brownies, and 1/2 cup in the caramel sauce. As this will be a lot of caramel sauce, you probably want to know what else to serve it with too:

 

Three Guinness caramel brownies squares stacked, melting ice cream scoop on top with a lot of caramel sauce.

 

 

I now have a jar in my fridge, and you should probably expect more Guinness caramel recipes because that was hellaaa fantastic and perfect for anything with chocolate, vanilla and/or coffee.

 

3 brownie squares on a white plate, jar of Guinness caramel on the side.

 

How to make these Coffee Guinness Caramel Brownies

 

Start by reducing Guinness Extra Stout (or Special Export) in a medium saucepan. Two bottles if you’re making the caramel sauce as well. Let this reduce for about 30 minutes, or until you have 1/2 cup with one bottle, or 1 cup with two. Let this cool for 5 minutes.

 

Prepare a baking pan with parchment paper sticking out of its sides. Baking pan of 8x12in (20×30 cm), is perfect for me, but  if you want taller brownies you can also use a 9×9 or 8×8 inch pan. Pre-heat oven to 350F (175C).

 

Steps on how to melt chocolate and whip eggs and sugar.

 

Melt the butter (1), remove from the stove and let it cool for a couple of minutes before adding 1/2 cup reduced Guinness, instant coffee granules (or espresso powder), and chopped semisweet chocolate. Whisk to combine (2).

 

In a large bowl, whip eggs and sugar with a metal whisk (3). About 2-3 minutes. It should be pale and airy. Whisk in the chocolate butter and vanilla extract (4-5).

 

Steps on how to mix and fold the brownie batter.

 

In smaller increments, add flour into the mixture (6). Fold, until it’s just incorporated (7). Pour the batter into the prepared baking pan. Bake on the middle rack for about 30-35 minutes. The cake is done when a toothpick inserted in the cake has a few moist crumbs on it. I bake mine for 32 minutes.

 

Cool completely in the pan before cutting into it (8). Serve with vanilla ice cream and a generous drizzle of Guinness Coffee Caramel Sauce. Enjoy!

 

Three Guinness caramel brownie squares stacked on a white plate, ice cream scoop and caramel on top.

 

Did you like this recipe? Here’s more St. Patrick’s Day goodies!

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

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Melting ice cream scoop on top of three brownie squares. Caramel sauce on top.
Print Recipe
5 from 5 votes

Coffee Guinness Caramel Brownies

Coffee Guinness Caramel Brownies are gooey on the inside, crinkly at the top and does not taste like beer - only vanilla, coffee, caramel and chocolate!
Prep Time40 mins
Cook Time35 mins
Course: Dessert
Cuisine: American, Irish
Keyword: caramel brownies, coffee brownies, guinness brownies
Servings: 18 squares
Calories: 265kcal
Author: Stine Mari | Ginger with Spice

Ingredients

  • 11 oz Guinness Extra Stout (or Special Export) 33cl * Read notes!
  • 2/3 cup butter 150g
  • 10 1/2 oz semi-sweet dark chocolate 300g
  • 2 tbsp unsweetened cocoa powder optional, for extra chocolateness
  • 1 1/2 tsp instant coffee granules or 1 tsp espresso powder
  • 3 large eggs
  • 1 1/2 cup granulated sugar 300g
  • 1 tsp vanilla extract
  • 1 cup + 3 tbsp all purpose flour 150g
  • 1/2 tsp salt

Instructions

  • Reduce Guinness: Pour one (or two, read notes*) 11-12 oz bottle into a large saucepan. It can bubble quite a bit. On medium, let this mixture simmer/boil for 30 minutes or until one bottle is 1/2 cup or two bottles are 1 cup of reduced Guinness. Let cool 5 minutes.
  • Prepare a baking pan with parchment paper sticking out of its sides. Baking pan of 8x12in (20×30 cm), is perfect for me, but if you want taller brownies you can also use a 9×9 or 8×8 inch pan. Pre-heat oven to 350F (175C).
  • Melt the butter, remove from the stove and let it cool for a couple of minutes before adding 1/2 cup reduced Guinness, instant coffee granules (or espresso powder), and chopped semisweet chocolate, and unsweetened cocoa powder if using. Whisk to combine.
  • Sugar and eggs: In a large bowl, whip eggs and sugar with a metal whisk. About 2-3 minutes. It should be pale with air bubbles. Whisk in the chocolate butter and vanilla extract.
  • Fold in flour: In smaller increments, add flour into the mixture. Fold, until it’s just incorporated. Pour the batter into the prepared baking pan. 
  • Bake: Bake on the middle rack for about 30-35 minutes. The cake is done when a toothpick inserted in the cake has a few moist crumbs on it. I bake mine for 32 minutes.
  • Serve: Cool completely in the pan before cutting into it. Serve with vanilla ice cream and a generous drizzle of Guinness Coffee Caramel Sauce.

Notes

Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
 
* If you are making this Guinness Coffee Caramel Sauce to pour on top of the brownies, reduce two bottles of Guinness instead of one. Reduce down to 1 cup, and use 1/2 in the brownies, and the other 1/2 in the caramel sauce. Super easy caramel and just 10 minutes more work!
 
Nutrition: Calories: 265 | Fat: 13.5g | Saturated Fat: 8g | Protein: 2.8g |  Carbohydrate: 33g |  Fiber 1.7g |  Cholesterol: 49mg | Sodium: 126mg | Vitamin D: 8mcg | Calcium: 12mg | Iron: 1mg | Potassium: 23mg. Estimate for informational purposes only.

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