Guinness Stout Skillet Brownies with Salted Chocolate Guinness Frosting are a perfect treat for celebrating St. Patrick's day. Chocolate and Beer. A perfect food pairing.
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There are two camps for brownies the fudgy camp and the cakey camp. I am in the fudgy camp when it comes to brownies. I love the ooey gooey goodness of a brownie with melted chocolate chips fresh out of the oven. I save cake like texture for cake.
These Guinness Stout Skillet Brownies are so ridiculously fudgy. Chock full of melty chocolate chips and to make them extra decadent they are topped with a dark chocolate frosting made with more Guinness Stout and big fat sea salt flakes. YUM
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Skillet brownies ingredients:
- Ghriadelli triple chocolate brownie mix - I cheated a little and went with a box brownie mix. I am not a fan of boxed cake mixes, for the most part, but there are some amazing boxed brownie mixes and Ghiradelli is my fave to use when I don't feel like making brownies from scratch.
- Oil - neutral oil such as avocado, sunflower
- Guinness beer
- Eggs
- Chocolate chips - I used Guittard extra dark chocolate chips
How to make the brownies:
Thi is a one bowl recipe. Add in the brownie mix, the eggs, oil and beer and mix well. Then add in most of the chocolate chips - save some to sprinkle over the top of the brownies if you are adding the frosting. I sprinkle a few on the top of the frosting.
I use the box mix as a starting point and always substitute or add things to make it even better. Guinness stout in place of water, extra chocolate chips too. You can add in toasted nuts like walnuts if you like too.
Pour the mix into a greased cast iron pan. I use a 10 inch Lodge cast iron pan greased with some butter. The pan has already been well seasoned.
Optional addition - brownie frosting:
You can leave as is and make them truly a one bowl brownie recipe OR make it two bowl and add the Guinness frosting. I suppose it could still be one bowl, wash the mixing bowl while the brownies are baking and make the frosting in that bowl.
The frosting is a crusting chocolate frosting with Guinness added in. I always make these with the frosting.
I could eat the frosting with just a spoon!
Don't forget the salt:
These are incredibly easy to make in a skillet. Easy clean up too. My husband took one of the batches of these Guinness Stout Skillet Brownies to work and he said they were gone in seconds and people asked him to have me make more!! Don't forget the big fat flake salt for the top.
The salt is perfect with the sweetness of the frosting. And of course sprinkle more chocolate chips on top as well. These go great with a cold Guinness stout to drink too.
Other chocolate recipes you may love:
Guinness Stout Skillet Brownies with Salted Chocolate Guinness Frosting Recipe
Ingredients
- 1 Tablespoon butter for greasing cast iron pan
- 1 Box Ghirardelli Double Chocolate Brownie Mix
- 75 ml Guinness beer,, (¼ cup plus 1 Tablespoon)
- 1 large egg,, room temperature
- 45 g olive oil, (⅓ cup)
- 85-100 g Guittard extra dark chocolate chips, , (½-2/3 cup)
For the frosting:
- 4 Tablespoon unsalted butter,, room temperature
- 90 g powdered sugar, (¾ cup)
- 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 teaspoon Large flake salt
Equipment needed
- 10 ” Cast Iron Skillet
- 2 mixing bowls
- Spatula or spoon for mixing
- Hand mixer
- Spatula for spreading on frosting
Instructions
- Preheat oven to 350 Deg F.
- Season the cast iron skillet well, if not already seasoned. This can be done a day ahead of baking the brownies. Grease the bottoms and sides of skillet with butter.
- 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
- In a medium mixing bowl cream all of the frosting ingredients together with a hand mixer. If it is too thick add a little more Guinness. Spread on the cooled brownies. Sprinkle with dark chocolate chips and flake salt. Cut into 2” wedges and squares and serve.
Ann says
Hi, looking forward to trying these! What exactly do you use for the dark chocolate spread in the frosting?
Thanks!
Shanna says
Hi. I originally made this recipe with some products that are now discontinued unfortunately so I left it as a generic chocolate spread. You can use a Nutella like product, there are some with almonds, and also nut-free varieties made with sunflower seeds or chickpeas. There are dark chocolate versions of many of these so you can use whichever one you like!