Description
These Guinness Brookies are the dessert I never knew I needed. Guinness beer infuses brownie batter with a unique richness that is leveled up once layered with chocolate chip cookie dough. While they don’t taste of beer exactly, there’s no denying the fun twist the stout imparts on these brookies. They are fudgy, rich, and completely decadent — and they are just the thing to celebrate St. Patrick’s Day (or any time you need a sweet but unique treat)!
Ingredients
Scale
For the Brownie Batter:
- 1 (12-oz) bottle or can of stout beer (I prefer Guinness but any stout you love will work here)
- 12 tablespoons unsalted butter
- 8 oz semisweet chocolate, chopped
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
For the Cookie Dough:
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips, plus an additional 1/3 cup for sprinkling over top
Instructions
For the Brownie Batter:
- Add the beer to a small saucepan and set it over medium heat. Bring to a simmer and cook until it is reduced to roughly ½ cup, about 20 minutes.
- Place the butter in a large microwave-safe mixing bowl and melt the butter in the microwave. Add the chopped chocolate to the hot butter and stir until melted.
- Measure out exactly ½ cup of the reduced beer and add it to the butter mixture.
- Whisk in the sugars, mixing well to combine.
- Whisk in the eggs, vanilla, and salt until the batter is slightly airy, about 5 minutes.
- Whisk in the flour and cocoa powder until the batter is smooth and glossy.
For the Cookie Dough:
- In a mixing bowl, whisk together the melted butter and two sugars until they are smooth.
- Beat in the vanilla and egg.
- Add the flour, salt, baking powder, and baking soda to the wet ingredients and mix to combine, being careful to not overmix.
- Fold in the chocolate chips.
To Assemble:
- Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. Spray both the pan and the paper liberally with cooking spray.
- Pour the brownie batter into the pan, spreading it out in an even layer.
- Dollop the cookie dough over the top of the brownie batter, distributing it as evenly as possible. It will be quite a bit thicker than the brownie batter, so be careful when doing this. The idea is for the two to be set in the pan together but not totally combined. Sprinkle over the remaining ⅓ cup of chocolate chips.
- Cover the pan with tin foil and then transfer to the oven and bake for 20-25 minutes. Remove the foil and continue baking for another 15-20 minutes. The brookies are done when the cookie dough is lightly golden.
- Allow the brookies to cool COMPLETELY in the pan before attempting to slice them – they will be very soft while warm.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: dessert