Coffee Guinness Brownies with Caramel Guinness Icing

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Brownies are always a hit and almost expected at every get together.  If you go to a potluck, doesn’t someone always seem to bring brownies?  Often they are purchased at the store and while there’s nothing wrong with that for sure, (I’ve been there many times), I do like to make a brownie that gives a nod to the unique.  Even taking a standard packaged brownie mix can be fun if you add a few special touches to it.

Making this brownie batter is so incredibly easy.  No need to pull out the mixer or any special equipment.  I love recipes like that.  It feels old school and homey to use a bowl and a spoon.  This makes a gooey, fudge like brownie.


Breaking out the Guinness was a great idea for these as chocolate and beer go so well together.  It’s amazing how well they pair  Someone needs to come out with a beer infused chocolate bar.  Almost as much as coffee and chocolate.  Oh yeah.  There’s coffee in here too.  It accentuates the chocolate flavor and is a perfect match for the Guinness as well.

We were fortunate to be able to tour the Guinness factory in Dublin, Ireland where Tim was educated on how to pour the perfect pint.  They actually give lessons at Guinness so you know how to get the perfect head on your pint.  He passed with flying colors, certificate and all.  


What fun to put some Guinness in these brownies, but any good stout will work (shhhhh…don’t tell the Guinness folks).

The Icing....

The icing is a nod to a totally addictive caramel icing my Mom would make.  It was one of my preferred icings whether she put it on chocolate, vanilla or apple spice cake.   I think that particular icing was always my favorite part of the cake so using it on these brownies with the addition of Guinness brings back memories.  I do have a note in the recipe that you may want to double the icing as it is immeasurably good.  I think I want it on everything.

Coffee Guinness Brownies with Caramel Guinness Icing


9 oz. dark chocolate (70% cocoa)  I used Thrive Market Organically Grown Dark Chocolate Chips
1 1/2 cup unsalted butter at room temperature
3 eggs
1/2 cup coconut sugar (or brown sugar)
1 tablespoon instant coffee
1 teaspoon vanilla (I use vanilla paste)
1 cup all purpose flour
1 cup Guinness or stout beer at room temperature
1/4 teaspoon salt (I like course sea salt)


Preheat oven to 350 degrees. 


Prepare an 8 x 8 or 9 x 9 baking pan by lining with overlapping sheets of parchment paper (available on our shop page) leaving enough overhand to make it easy to pull the brownies out of the pan.  Spray with cooking spray


Melt the chocolate and butter together in the microwave (in a microwave safe mixing bowl) in 30 second increments until you can stir together and combine them well.  Alternatively you can melt in a sauce pan over low heat on the stove.  Let cool slightly then beat in coconut sugar, instant coffee and flour until well combined.  Pour in the Guinness and mix well.  Pour into the prepared 8 x 8 baking pan.  Bake for about 45 minutes until no longer jiggly in the middle.  Let cool before icing.


For the Caramel Guinness Icing


(It’s not a bad idea to double this recipe.  The icing is that good.)
1/4 cup unsalted butter
1/4 cup coconut sugar
3 Tablespoons Guinness or stout beer at room temperature
1 cup confectioners sugar
1/4 teaspoon salt (I like course sea salt)


Melt the butter and coconut sugar together in a medium saucepan over medium heat.  As soon as it starts to bubble, add the Guinness and salt and cook about 1 minute.  Remove from heat and let cool slightly.  Place confectioners sugar into a mixing bowl and add the caramel Guinness mixture.  Combine well.  Once brownies are completely cooled, spread evenly over the brownies then let set until ready to serve or refrigerate to set the icing to get those perfectly sliced brownies.


Pull the brownies out of the baking pan using the parchment paper overhang.  Cut in squares and serve.  A sprinkle of sea salt or flake salt over the top is a perfect touch as well.

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