Guinness Brownies with Frosting

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Fudgy, chocolatey brownies elevated with reduced Guinness and topped with a creamy buttercream frosting. Perfect for celebrations or cozy nights.

Scale

11.2–12-ounce bottle Guinness Draught Stout beer, reduced to concentrate flavor and remove most alcohol
3/4 cup unsalted butter, for brownie base
8 ounces semi-sweet chocolate, coarsely chopped
1 and 1/4 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon espresso powder (optional)
1/2 cup unsalted butter, softened, for the frosting
2 cups confectioners’ sugar
2–3 tablespoons reduced Guinness, for frosting
1 teaspoon espresso powder, for frosting
1/2 teaspoon pure vanilla extract, for frosting
1/4 teaspoon salt, for frosting

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Reduce the Guinness: Pour the Guinness into a small saucepan and boil until reduced to 2/3 cup, about 12 to 15 minutes. Stir occasionally to prevent boiling over. Cool for at least 10 minutes before using.
Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
Melt chocolate and butter: In a microwave-safe bowl, combine 3/4 cup unsalted butter and 8 ounces coarsely chopped semi-sweet chocolate. Melt in 30-second increments, stirring until smooth.
Combine sugar and Guinness: Whisk the melted chocolate mixture with 1 and 1/4 cups granulated sugar and 1/2 cup reduced Guinness until combined.
Add eggs and vanilla: Whisk in 3 large eggs, then add 1 teaspoon pure vanilla extract. Whisk until glossy.
Add dry ingredients: Add 1 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon espresso powder (if using). Whisk until no streaks of flour remain.
Bake the brownies: Pour the batter into the prepared pan and smooth the top. Bake for 32 minutes.
Cool completely: Allow the brownies to cool completely in the pan before frosting.
Make the frosting: Beat 1/2 cup softened unsalted butter until smooth. Gradually mix in 2 cups confectioners’ sugar, then add 2-3 tablespoons reduced Guinness, 1 teaspoon espresso powder, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat until smooth.
Frost and cut: Spread the frosting over the cooled brownies. Let the frosting set, then cut into squares.

Store brownies at room temperature for up to 1 week. For freezing, wrap unfrosted brownie squares tightly and freeze for up to 3 months.

Find it online: https://easydishestomake.com/guinness-brownies-with-frosting/