Guinness Brownies with Peanut Butter Swirls
These chocolate stout and peanut butter swirled brownies are a decadent and rich treat. Fudgey brownies with a tang of stout beer, swirled with decadent creamy peanut butter.
Brownies made with Guinness stout beer and swirled with creamy peanut butter are probably the most decadent and lovely brownies there are.
The beer gives just a slight subtle tang that really just helps to deepen and intensify the flavors, and compliments the chocolate so well.
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How to make these brownies
This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.
- Preheat the oven and prepare a square baking pan.
- Place the chocolate pieces and the butter into a heatproof bowl.
- Please the heatproof bowl over a saucepan of boiling water, stirring constantly, until the chocolate and butter are melted.
- Set this aside to cool for a few minutes.
- In a large bowl whisk together the cocoa powder, sugar, and flour.
- Add the melted ingredients, chocolate stout, and eggs and stir until just barely combined (don’t overmix!)
- Pour into the prepared baking pan.
- Heat the peanut butter for a few seconds in the microwave until it can be easily stirred.
- Drop dollops of peanut butter into the brownie batter.
- Using a knife, swirl the peanut butter into the brownie mix to make the swirly pattern.
- Bake for 22-25 minutes.
- Remove from oven and allow to cool on a wire rack.
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Chocolate Stout and Peanut Butter Swirled Brownies
Ingredients
- 125 g semi sweet chocolate
- 100 g butter
- 100 ml chocolate stout beer or regular stout would work, too
- 2 eggs
- 3 TBSP dutch process cocoa powder
- 75 g flour
- 190 g sugar
- 160 g peanut butter
Instructions
- Preheat your oven to 325F.
- Grease a 7″ or 8″ square tin and line with parchment paper (let the paper hang over the edges so you can pull the brownies out easier).
- Place the chocolate pieces and the butter (cut up) into a heatproof bowl.
- Heat over a saucepan of boiling water, stirring constantly, until the chocolate and butter are melted.
- Set aside to cool for a few minutes.
- In a large bowl whisk together the cocoa powder, sugar, and flour.
- Add the melted ingredients, chocolate stout, and eggs and stir until just barely combined (don’t overmix!)
- Pour into the prepared tin.
- Heat the peanut butter for a few seconds in the microwave until it can be easily stirred.
- Drop dollops of peanut butter into the brownie batter.
- Using a knife, swirl the peanut butter into the brownie mix to make the swirly pattern.
- Bake for 22-25 minutes.
- Remove from oven and allow to cool on a wire rack.
- Cut into squares and Enjoy!!
Nutrition
slightly modified from (Raspberri Cupcakes)
You know, I always looked down on brownies… But I'm rethinking this!