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Decadent Choc-Mint Guinness Brownies

Decadent Choc-Mint Guinness Brownies


Fudgy St. Paddy’s Day brownies with a hint of mint, a dash of Guinness, and a sprinkling of crushed Peppermint Crisp.

  • Yields: 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
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¾ C (175 ml) Guinness Draught Stout
1 C (250 ml/200 g) brown sugar
¼ C (60 ml) sunflower oil
50 g butter, melted
1 tsp (5 ml) vanilla extract
2-3 drops of *mint essence
2 eggs
¼ (1,25 ml) tsp salt
140 g plain flour
50 g cocoa powder
100 g dark chocolate, chopped


80 g dark chocolate, chopped
80 ml cream
2  x 49 g Peppermint Crisp chocolate bars, crushed

Preheat the airfryer to 160 ºC and line a 30 x 20 cm brownie tin with baking paper. Alternatively, preheat a regular oven to 180º C.

Add the Guinness, sugar, vanilla, mint essence and salt to a bowl and whisk to combine. *Note: mint essence can be overpowering, so add with caution and adjust if needed.

Add the melted butter, oil and eggs, and lightly whisk to bring together.

Sift the flour and cocoa powder in a separate bowl, and then gently fold into the batter with a spatula, without overmixing. Taste the batter; add more mint essence if preferred. Add the chopped chocolate chips and fold in to incorporate evenly.

Pour the batter into the lined baking tray and place it into the preheated airfryer for approximately 20-25 minutes. Alternately, place into a preheated oven and cook for 30-35 minutes. Once ready, test the doneness with a skewer; it should come out with a bit of batter attached versus clean like with a regular cake.


Chop the chocolate and place into a microwave-safe bowl. Place the cream in a microwave-safe jug and heat in the microwave until hot but not boiling. Pour the cream over the chopped chocolate. Let it stand for a minute to melt the chocolate, then mix until smooth. If need be, heat the mixture in short bursts in the microwave until you have a smooth ganache.

Drizzle the ganache over the cooled brownies and top with crushed Peppermint Crisp. Slice and serve.