It had been too long since I shared a truly chocolate-forward recipe, so I fixed that by making these gooey, deeply chocolatey vegan Guinness brownies. They strike a balance between fudgy richness and a stable edge, giving you brownies that hold together yet melt on the tongue.
For those wondering: yes, Guinness has been considered vegan-friendly in recent years, so it works beautifully in vegan baking and pairs wonderfully with chocolate in this recipe.
A while back I posted a vegan Guinness chocolate cake, and I love how the beer deepens chocolate flavour. Brownies benefit from the same rich, slightly roasted, earthy notes Guinness adds; it tempers sweetness and brings a subtle complexity that lifts a classic brownie into something more grown-up.
One practical note: dairy-free white chocolate chips and vegan-style milk chocolate chips can be harder to find than dark vegan chocolate. If you can’t source those specific chips, don’t worry — chopped dairy-free chocolate bars or extra dark chocolate chips work just fine. Many supermarkets, health food stores and online retailers now stock a range of dairy-free chips and bars.
My ideal brownie is slightly cakey at the edges, soft and gooey inside, and packed with chocolate. These triple-chocolate Guinness brownies deliver exactly that: a crisp outer edge, a tender bite, and a rich, molten center studded with three kinds of chocolate. The Guinness complements the chocolate with an earthy, malty depth that balances the sweetness and makes each bite interesting.
You may also want to try:
- Vegan Chocolate Guinness Cake with Irish Cream Frosting
- Vegan Baileys Ice Cream
- Triple Chocolate Vegan Cookies (Millie’s Style)
📖 Recipe
Triple Chocolate Vegan Guinness Brownies
9 brownies
10 minutes
25 minutes
10 minutes
45 minutes
Gooey and full of flavour, these Guinness brownies are perfect for St. Patrick’s Day or any time you want a rich, indulgent treat.
Ingredients
- 180 ml / ¾ cup Guinness
- 4 tbsp corn starch
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 160 ml / ⅔ cup vegetable oil (sunflower or coconut oil are good options)
- 100 g / 1 cup brown sugar
- 180 g / 1 cup caster sugar
- 140 g / 1 cup plain flour
- 1 ½ tsp baking powder
- 100 g / 1 cup cocoa powder
- *120 g / 4.2 oz mixed chocolate chips (dark, dairy-free milk and dairy-free white)
Instructions
- Preheat the oven to 180°C / 350°F. Line an 8 ½ x 8 ½ inch tin with greaseproof paper.
- In a medium bowl or jug, whisk together the Guinness, corn starch, vanilla, apple cider vinegar and oil until smooth.
- In a larger bowl, combine the brown sugar, caster sugar, plain flour, baking powder and cocoa powder.
- Slowly stir the wet mixture into the dry ingredients with a wooden spoon until just combined. Avoid overmixing to keep the brownies tender.
- Fold in half of the chocolate chips so you have chocolate dispersed throughout the batter.
- Spread the batter evenly into the prepared tin and scatter the remaining chocolate chips over the top.
- Bake for 25–30 minutes. A fork or toothpick inserted into the centre should come out mostly clean with a few moist crumbs — this keeps the interior gooey.
- Allow the brownies to cool before serving. They will be quite soft while warm; I like to refrigerate them briefly to firm up before slicing into nine squares.
- Store in an airtight container for up to three days. Reheat briefly if you prefer them warm.
Notes
*I used roughly 40 g of each type of chocolate chip. Dairy-free milk and white chocolate chips can be found at some supermarkets, health food stores or online. If you can’t find those, simply use dark or dairy-free chopped chocolate bars; the brownies will still be delicious.
For a more pronounced beer flavour, let the Guinness reduce slightly before adding, but be careful not to alter the measured liquid too much — the recipe relies on those proportions. If you make any substitutions, expect small changes in texture or sweetness, but the overall result should remain wonderfully chocolatey and moist.