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Guinness Brownies with Butterscotch and Pretzels
5 from 1 vote

Guinness Brownies with Butterscotch Fudge

These Guinness brownies are topped with butterscotch fudge and garnished with a crunchy salted pretzel.
Yield: 9x13-inch pan or two 8-inch square pans
Prep Time: 25 mins
Cook Time: 25 mins
Cooling Time: 30 mins
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: guinness brownies, stout brownies, butterscotch fudge
Servings: 35 pieces
Author: Maryanne Cabrera


Guiness Brownies

  • 3 oz unsalted butter
  • 8 oz dark chocolate, chopped
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 3 extra large eggs
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 1 ¼ cup (10 oz) Guinness, or any stout beer
  • 1 cup mini chocolate chips

Butterscotch Fudge

  • ½ cup unsalted butter
  • 1 cup dark brown sugar, packed
  • teaspoon kosher salt
  • 2 cups confectioners' sugar, sifted
  • 3 Tablespoons heavy cream
  • ½ teaspoon vanilla paste or pure vanilla extract
  • salted pretzels, as needed to garnish


Guiness Brownies

  • Preheat oven to 350°F.  Line 9x13-inch pan baking with parchment paper. Grease and set aside.
  • In a large saucepan, melt butter and chocolate over medium-low heat. Once melted, add sugar and brown sugar. Stir to combine. Remove from heat.
  • Transfer batter to the bowl of a stand mixer with a paddle attachment. Add eggs one at a time, making sure each egg is fully incorporated before adding the next.
  • Whisk together flour, cocoa powder, and salt. Alternate adding dry mixture and Guinness to the batter. Starting and ending with the dry mixture. Fold in chocolate chips.
  • Pour into prepared pan.  Bake for 25-30 minutes until toothpick inserted in the center of the brownie comes out clean.  Let cool on rack.

Butterscotch Fudge

  • In a medium sauce pan, melted butter and brown sugar.  Heat over medium heat until sugar mixture starts to boil.  Let simmer for one minute.  Then remove from heat.  Add salt.
  • In the bowl of a stand mixer with a paddle attachment, mix confectioners sugar, cream and vanilla. Once mixture is paste like, slowly add the slightly cooled butter-sugar mix. Beat at low-medium speed until thoroughly combined.
  • Immediately pour over cooled brownies and level with an offset spatula. If desired, place pretzels on top of fudge. Let fudge set before cutting. Serve same day.


  • Any kind of high quality dark chocolate (meaning at least 55% cocoa) works. I recommend Ghirardelli intense dark chocolate bars, Lindt excellent bar, and Trader Joe’s dark chocolate bars.
  • Use regular, plain unsweetened cocoa powder. It is often labeled as natural cocoa powder.
  • Dark brown sugar has a bit more molasses than light brown sugar. Either sugar can be used.
  • Recipe calls for extra-large eggs. However, you may use an equal amount of large eggs to achieve similar results. 
  • Mini chocolate chips slices easier than if you use standard chocolate chips or chocolate chunks. 
Serving & Leftovers:
  • Serve same day. Pretzels will get stale overtime.
  • If the brownies are going to sit out awhile, I suggest chocolate covered pretzels.