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Guinness Stout Brownie

Posted by Fernanda Catalan on
Guinness Stout Brownie


 1 tablespoon butter for greasing

 1 Box Ghirardelli Double Chocolate Brownie Mix

 1 tablespoon Guinness beer

 1 large egg (room temperature)

 ⅓ Cup O-Live Extra Virgin Olive Oil

 ½ C Guittard dark chocolate chips


For the frosting:

4 tablespoon unsalted butter (room temperature)

¾ C powdered sugar

2-3 tablespoon Guinness beer

 ½ teaspoon vanilla extract

 ¼ cup Dark Chocolate Spread ( Dark chocolate version or a product like Nutella or other chocolate-nut spread or a non-nut alternative such as a chocolate sunflower butter or chickpea spread)


For garnish:

2 tablespoon Guittard dark chocolate chips

1 tablespoon Large flake salt



Preheat oven to 350 Deg F.

Grease the bottoms and sides of a 9x9 inch cake pan

In a medium mixing bowl combine the brownie mix, beer, egg and olive oil and mix until just combined, fold in the chocolate chips then pour into the prepared cast iron skillet.

Bake for 25 minutes, remove from oven and let cool for 45-50 minutes.


Cast iron pans remain hotter for longer so the brownies will still “ cook” a little once out of the oven. You don’t want to overbake them in the oven.


While the brownies are cooling, prepare the frosting. Once cool, spread frosting evenly over the top and garnish with chocolate chips and large flake salt.

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