Guinness Brownie Truffles Recipe Vegan

Guinness Brownie Truffles Recipe! | Vegan

Happy St. Patrick’s Day!! I know, this probably isn’t usually how you celebrate it. With everything going on in the world right now, you’re probably at home, avoiding people as much as you can.

But that doesn’t mean you can’t feel a little festive about St. Patrick’s Day! How about whipping up some Guinness Brownies, and taking it UP A NOTCH to make them Guinness Brownie Truffles!?!? 😀

Recipe History

I originally posted this recipe back in 2016. I had made these beer brownies for a baking-with-beer competition and…I won!! So, I’m giving you an AWARD WINNING Guinness Brownie Recipe. Because you deserve it 😉

The photos I’m posting now went along with the original post 3 years ago. I plan on making more of these today, and will probably re-photograph, but in the meantime, enjoy some, err, *vintage* food pics. LOL

They’re VEGAN!!

And for my vegans out there – this recipe can be made completely vegan too!! Did you know Guinness is vegan? I did my research and found a few articles like this and this. So pumped about it!

Don’t like beer?

Don’t worry, you dont actually have to like beer to LOVE these brownies. The beer enhances the brownies and creates a unique rich chocolaty velvet brownie. Essentially if you like chocolate, and you like brownies, I’d say give these a go!! You will be glad you did.

A few tips:

  1. Make sure your cream cheese is at room temperature before using it. Otherwise, it won’t blend into the brownie as smoothly.
  2. Use a good-quality chocolate for dipping the truffles. It will make a huge difference. Your palate will thank you for spending the few extra dollars.
  3. Try not to eat them all at once. 😀

How to make:

The process for making truffles like these goes like this:

  1. Make the brownies.
  2. Crumble the brownies into a bowl and mix with cream cheese (vegan or regular).
  3. Roll into balls and freeze.
  4. Dip in chocolate.
  5. ENJOY!

That’s what it is at a high level. Let’s dig into the specifics!!!

It’s TRUFFLE TIME!!

I love to see your baking!! Share your pics on Instagram & tag @FetchingGoodies!

Vegan Guinness Brownie Truffles

Vegan | Dairy-free
Makes 4-5 dozen truffles, depending on size

Ingredients:

1 bottle or can Guinness beer
4 flax eggs (1/4 cup flaxseeds mixed with 3/4 cup water, allowed to sit for 15 minutes)
6 oz vegan butter, melted
1 tsp instant espresso powder
1 cup granulated sugar
1 cup brown sugar, lightly packed
½ tsp salt
2 tsp vanilla extract
1 ½ cups all purpose flour
1 cup unsweetened cocoa powder (I used Hershey’s dark unsweetened, but regular unsweetened cocoa powder will be great too)
2 cups semi sweet chocolate chips (I use Wegman’s brand that are naturally conveniently vegan)

12 ounces vegan cream cheese (or regular cream cheese), room temperature
about 12 ounces good quality chocolate, vegan-friendly if desired
1 tablespoon coconut oil
shredded coconut, crushed pretzels, peanuts, etc to sprinkle on top!

Directions:

  1. First, we’re going to reduce down the beer. Pour the full bottle/can of beer into a saucepan on the stove. Turn the heat on to medium and bring the beer to a boil. Reduce the heat slightly and let it simmer until it’s reduced down to about half the liquid. This will take about 15 minutes. We reduce the beer because it makes for a more robust flavor! Allow the reduced beer to cool down to room temperature, about 15 minutes.
  2. As your reduced beer cools, you can prep the other ingredients. Mix together the flaxseeds and water to make the flax eggs. Allow this to sit while you prep everything else.
  3. Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper. Set aside.
  4. Into a large bowl, whisk together melted vegan butter, instant espresso powder, granulated sugar, brown sugar, and salt. Whisk whisk whisk until it’s well combined.
  5. Add in the flax eggs and vanilla extract. Whisk some more.
  6. Sift in the unsweetened cocoa powder and flour, and add the reduced beer. Gently fold all these ingredients together with a rubber spatula. Mix until just combined. You don’t want to over-mix the dough or it will become tough – it messes with the gluten in the flour.
  7. Add in your chocolate chips, give it a few stirs, and you’re ready to bake! Pour the batter into your prepared pan.
  8. Bake the brownies in the oven for about 30-35 minutes. They will look less ‘wet’ and will just slightly start to pull away from the edges of the pan.
  9. Allow the brownies to cool completely.
  10. Crumble the brownies into a large bowl. Add your vegan cream cheese. Using an electric mixer, mix together until smooooth and creamy. You could also try doing this by hand and get yourself QUITE the arm workout!!
  11. Roll the brownie-cream cheese dough into balls. The size is truly up to you. I make them about 1 inch in size. Put them on a cookie sheet, or something that fits in your freezer.
  12. Freeze the rolled balls for about an hour. Before removing them from the freezer, melt your chocolate. I like to melt it in the microwave. You could also use a double-boiler.
  13. To melt the dipping chocolate in the microwave, put the chocolate and the coconut oil into a microwave-safe bowl. Do not use plastic. Microwave for 30 second intervals, stirring after each. Continue until you have a smooth melted chocolate, probably 2-3 minutes total of microwave time.
  14. Line a fresh cookie sheet with parchment paper. Take the dough balls out of the freezer. Dip each ball, one at a time, into the melted chocolate. Roll it around in the chocolate with a fork. Using two forks, remove the ball from the chocolate and place it on the parchment lined sheet. Work quickly, otherwise the brownie ball will start to melt in the dipping chocolate bowl (which is delicious! Just harder to work with 🙂 )
  15. Repeat dipping until you’ve dipped them all! Stop every few truffles to sprinkle on your desired topping (coconut, etc).
  16. Allow them to set – for the chocolate to solidify – at room temperature or in the fridge/freezer.
  17. EAT!!!!

Ohhhh yeahhhh!

Eat them, enjoy them. And if they don’t all get eaten (lol) store them in an airtight container in the freezer. I think they’re best when eaten cold, rather than at room temperature.

I love to see your baking!! Share your pics on Instagram & tag @FetchingGoodies!

Guinness Brownie Truffles Recipe Vegan

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