Skip to main content Skip to header navigation

Fudgy Guinness brownies are the ultimate St. Paddy’s Day dessert


?With St. Patrick’s Day approaching, we’re all feeling a little Irish.You don’t want to feel left out of all the fun and be green with envy of all those born Irish. Well, you don’t have to be Irish to celebrate with these amazingly indulgent Guinness brownies.

At the heart of the festivities you can find Guinness Stout. Why just drink some Guinness when you can also eat it, with chocolate, in a brownie? To make this recipe even more irresistible, I also added some Jameson’s whiskey to the mix.

If you’re Irish or just wish you were, these will make you the life of any St. Patrick’s Day celebration. These brownies will be the best thing that’s happened to your mouth: They’re sinfully decadent, almost pure fudge and melt in your mouth. If you remember my article on Valentine’s Day Chocolate and Beer Pairing, you already know that chocolate and coffee notes are present in Guinness and are the perfect match for chocolate. I added the Jameson Whiskey not just for fun; it’s also for flavor. The toffee notes naturally present help to balance out any bitterness in the beer.

The recipe is super easy and only has seven ingredients, none of which are a brownie mix.

Guinness brownies recipe

Time to prepare: 15 minutes
Baking Time: 30 minutes
Refrigeration Time: 2 hours


  • 1 cup Guinness Stout
  • 1 tablespoon Jameson’s Whiskey
  • 1 tablespoon vanilla extract
  • 1/2 pound of butter (2 sticks), cut into slices
  • 16 ounces semisweet chocolate chips
  • 3 eggs, beaten
  • 1/2 cup flour


  1. Preheat oven to 350 degrees F and prepare a 11x 7-inch baking pan lined with parchment paper.
  2. In a 2-quart saucepan over medium heat, add the beer and let it reduce by half.
  3. Pour in whiskey and vanilla extract.
  4. Slowly put butter into the pan with the beer mixture and let it melt.
  5. Add the chocolate chips little by little and mix until melted through.
  6. Remove from heat and whisk in the 3 eggs, followed by the flour.
  7. Add the mixture into your prepared pan and bake for 30 minutes; the top should look a little bubbly and the brownies should not bounce. (A toothpick won’t come out clean, there’s too much chocolate for that in this recipe)
  8. Refrigerate for a couple hours to make slicing them easier.

Leave a Comment