It’s been a while since I posted a seriously chocolatey recipe so I had to remedy that immediately with some gooey delicious vegan Guinness brownies.
But before you comment or ask, YES – Guinness is officially vegan-friendly since 2018! Woohoo!
A few years back, I posted a recipe for a Vegan Guinness Chocolate Cake with Irish Cream Frosting when I discovered that you could get a very specific bottle of vegan-friendly Guinness: Foreign Extra.
But that isn’t always easy to get hold of so I’m delighted with this news, since it’s my favourite tipple too.
Another thing to mention is that generally, it’s quite hard to get hold of vegan-friendly white chocolate chips (but don’t worry they’re not essential to the recipe).
And perhaps even milk chocolate style ones too, although a bit easier. So I will go through a few options on where to buy them but of course, it goes without saying, if you cannot get hold of them you can just use dark chocolate chips or chopped vegan chocolate bars.
I used these ones from Sainsburys, which are amazing for baking.
Anyway, onto more important matters.
Brownies. I personally like my brownies to be quite gooey but not so gooey that they are essentially fudge or fall apart instantly.
They should have the right amount of cakey-ness (is that a word?) on the outside with gooey, chocolateyness (definitely not a word) on the inside. In my opinion. And I think I’ve achieved that perfectly in this recipe, if I may say so.
These are my perfect brownies. They hold their shape and have a bite but melt instantly in your mouth. The triple chocolate hit does not disappoint.
And the Guinness really offsets the sweetness and adds a rich, deep, earthy flavour that blends perfectly with the chocolate. I love this combination.
You may also want to try:
- 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)
- Preheat the oven to 180C / 350F and line an 8 ½ x 8 ½ inch tin with greaseproof paper.
- In a medium bowl or jug, mix the Guinness, cornstarch, vanilla, vinegar and oil together.
- In another larger bowl, mix the rest of the ingredients, except for the chocolate chips.
- Slowly stir the wet ingredients into the dry with a wooden spoon.
- Stir in half the chocolate chips.
- Spread the mixture into the tin and top with the rest of the chocolate chips.
- Bake for 25-30 minutes until a fork or toothpick inserted into the middle comes out clean.
- Make sure to allow them to cool before serving as they will be gooey! I like to refrigerate mine for a bit to firm up before slicing into 9 squares.
- Serve and enjoy! Keep for up to 3 days in an air-tight container.
*I used about 40g of each. You can find dairy-free milk and white chocolate chips in Sainsburys, some health food stores or online. You can also just use dark or dairy-free chopped chocolate bars.