Prepare to indulge in a truly exceptional dessert experience with these incredibly easy-to-make, yet intensely flavorful Guinness brownies. This recipe masterfully infuses the rich, iconic Irish stout beer into a classic brownie batter, elevating a beloved treat into something extraordinary. The addition of Guinness doesn’t just add moisture; it bestows upon these brownies a deep, complex flavor profile, boasting subtle malty notes, a hint of coffee, and a whisper of bitterness that perfectly balances the sweetness of chocolate and, if you choose, a luxurious caramel drizzle. The result is a brownie that is profoundly moist, delightfully fudgy, and utterly sophisticated.
These Guinness brownies are so moist and delicious. The stout beer just elevates all the chocolate flavor. I will never make brownies any other way! ★★★★★
– Debbie
If you’re a connoisseur of rich chocolate and appreciate a dessert with a unique twist, these stout brownies are an absolute must-try. They are not only an ideal treat for St. Patrick’s Day celebrations, adding an authentic Irish touch to your festivities, but they also serve as a magnificent indulgence for any day you crave a sweet, comforting, and slightly spirited delight. Each bite delivers a super moist and intensely fudgy texture, complemented by that distinctively malty and slightly tangy flavor from the Guinness that harmonizes impeccably with the dark chocolate’s richness.
This recipe builds upon the foundation of my popular Easy Homemade Brownies, enhancing it with the transformative power of a Guinness reduction and an optional, yet highly recommended, salted caramel drizzle. If the enchanting combination of chocolate and Guinness truly captures your palate, I invite you to explore my equally delightful Guinness Chocolate Loaf Cake recipe for another incredible baking adventure.
The Magic of Guinness in Brownies
You might wonder what purpose stout beer serves in a brownie recipe, and the answer is pure culinary alchemy. Guinness, known for its deep, roasted barley notes, hints of coffee, and a creamy texture, introduces an unparalleled depth of flavor to chocolate. When reduced, its complex characteristics become concentrated, allowing it to intensify the chocolate flavor without overpowering it with a strong “beer” taste. Instead, it adds a subtle, sophisticated backdrop that elevates the entire brownie, making it richer, more nuanced, and less overtly sweet. This reduction process is key; it removes excess liquid that could thin the batter and prevents the brownies from becoming cakey, ensuring they retain their signature fudgy texture. The malty sweetness and slight bitterness of the stout cut through the richness of the chocolate and caramel, creating a perfectly balanced bite that is both decadent and incredibly satisfying. Far from tasting like a pint, the Guinness simply acts as a profound flavor enhancer, deepening the chocolate experience and adding a layer of sophisticated complexity that will leave your taste buds wanting more.
Essential Ingredients and Smart Substitutions
Crafting these delectable Guinness chocolate brownies requires a selection of high-quality ingredients, each playing a crucial role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need and how you can adapt if necessary:
- Guinness Stout: The undisputed star ingredient. While any variety of Guinness works beautifully – be it Draught, Extra Stout, Smooth, or even the alcohol-free version – the key is the flavor it imparts. The deep, roasted notes of Guinness are what truly set these brownies apart. Should Guinness be unavailable, feel free to experiment with another dark, rich stout beer; the reduction process will concentrate its unique flavors.
- Cream (Optional, for Salted Caramel): Heavy cream (also known as double cream) is essential for achieving a smooth, luscious homemade salted caramel. This caramel adds another layer of indulgence and perfectly complements the stout and chocolate. If you’re short on time, a good quality store-bought salted caramel sauce can be used, or you can opt to omit the caramel entirely for a purely chocolate and Guinness experience.
- Sea Salt Flakes (Optional): A pinch of flaky sea salt is a game-changer, especially when paired with chocolate and caramel. It enhances the sweetness and adds a delightful textural contrast. We’ll incorporate it into the salted caramel and also recommend a final sprinkle over the finished brownies for a gourmet touch.
- Quality Chocolate: For the most profound flavor, I highly recommend using dark chocolate, ideally with a cocoa content of 60-70%. This provides a rich, intense chocolate base that stands up beautifully to the stout. However, if you prefer a sweeter brownie, milk chocolate or a 50/50 blend of dark and milk chocolate will also yield delicious results. You can use chopped chocolate bars, semi-sweet or sweet chocolate chips, or baking discs. The quality of your chocolate directly impacts the final taste, so choose wisely!
- Butter: Both salted and unsalted butter work well here. If you opt for salted butter, simply adjust by omitting the extra salt specified for the brownie batter. Butter contributes to the fudgy texture and rich mouthfeel of the brownies, so don’t skimp on quality.
- Sugar: Caster sugar (superfine granulated sugar) or golden caster sugar are my preferred choices. Golden caster sugar offers subtle caramel notes that beautifully echo the stout’s complexity. Standard granulated sugar is also perfectly acceptable and will result in wonderfully sweet brownies. The sugar not only sweetens but also plays a role in the brownies’ moistness and structure.
- Large Eggs: Always use large eggs and ensure they are at room temperature before you begin baking. Room temperature eggs emulsify more effectively with other ingredients, leading to a smoother, more uniform batter and a superior final texture in your brownies.
- Unsweetened Cocoa Powder: This ingredient is crucial for intensifying the chocolate flavor, adding depth and a slightly bitter edge that balances the sweetness. I prefer unsweetened cocoa for this reason. If you don’t have it, or prefer a milder chocolate taste, you can skip it, and your brownies will still be delicious, albeit with a slightly different flavor profile and lighter color.
- Plain (All-Purpose) Flour: Standard plain or all-purpose flour provides the necessary structure for these fudgy brownies. Avoid using self-rising flour, as the leavening agents could result in a cakey texture rather than the desired dense, fudgy consistency.
For precise measurements and a comprehensive list, please refer to the recipe card below.
Step-by-Step Baking Instructions for Perfect Guinness Brownies
Achieving the perfect fudgy and flavorful Guinness brownie is simpler than you might think, especially when you follow these clear, detailed steps. Let’s begin by preparing the star flavor enhancer: the Guinness reduction.
Preparing the Guinness Reduction: The Flavor Foundation
The first and most crucial step is making the Guinness reduction. This process concentrates the beer’s unique flavors, transforming them into a rich, malty syrup that will infuse your brownies with incredible depth. It also prevents the brownie batter from becoming too liquid, which could lead to a cakey rather than fudgy texture.
Pour the entire can of Guinness stout into a medium-sized saucepan. Bring the stout to a boil over medium heat, then reduce it to a steady simmer. Allow it to gently boil for approximately 15-20 minutes, stirring occasionally and keeping a close eye on it to prevent it from overflowing. The goal is to reduce the liquid significantly. If you plan to include the optional salted caramel drizzle, you’ll want to reduce the Guinness to about 150 ml (approximately ⅔ cup). If you’re skipping the caramel, reduce it further to 100 ml (just under ½ cup). This concentrated reduction is what will provide that signature, deep flavor without a prominent “beer” taste. Set the reduction aside to cool slightly.
Crafting the Optional Salted Caramel Drizzle
While the Guinness reduction cools, you can prepare the exquisite salted caramel drizzle, if desired. This adds a fantastic layer of sweet and salty complexity. To make it, combine the sugar and 2 tablespoons of water in a small saucepan over low heat. Stir gently with a spatula or wooden spoon until all the sugar has completely dissolved. Once dissolved, increase the heat to medium and cook the syrup *without stirring* until it transforms into a beautiful amber color. This can take a few minutes, so watch it carefully to prevent burning. Immediately remove the pan from the heat. Carefully stir in the butter until it’s fully melted, then pour in the heavy cream and 50 ml of your prepared Guinness reduction. Add ½ teaspoon of sea salt flakes. Return the pan to a low heat and stir vigorously until the caramel mixture becomes perfectly smooth. Simmer for an additional 3-5 minutes, allowing it to thicken slightly to a consistency a bit thicker than double cream. Transfer the finished salted caramel into a small bowl and set it aside to cool; it will thicken further as it cools.
Assembling the Brownie Batter:
Begin by melting the butter and chopped chocolate. You can do this by placing them in a heatproof bowl set over a pan of simmering water (ensure the bowl does not touch the water), stirring occasionally until completely smooth and melted. Alternatively, melt them in the microwave in 30-second intervals, stirring after each, until fully melted and glossy. Set this rich chocolate mixture aside to cool slightly.
In a separate, larger bowl, using either a stand mixer with a whisk attachment or a hand-held electric mixer, beat the room-temperature eggs and sugar together. Whip them on medium-high speed for about 5 minutes, until the mixture becomes notably pale, thick, and fluffy. This aeration is crucial for a light yet fudgy brownie texture.
Gently fold the cooled chocolate and butter mixture into the aerated egg and sugar mixture. Then, carefully stir in the remaining 100 ml of Guinness reduction and ½ teaspoon of salt. Next, sift in the plain flour and cocoa powder. Fold everything together using a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing can develop gluten and lead to a tougher brownie.
Pour half of the rich brownie batter into your prepared baking tin. If you’re using the salted caramel drizzle, generously drizzle half of it over this first layer of batter (remember to save the rest for later!). Then, carefully pour the remaining brownie batter over the caramel layer. Gently spread it evenly without disturbing the caramel too much. Bake for 28-30 minutes, or until a skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. This indicates a perfectly fudgy brownie.
Baking Tip for Ultimate Fudginess
Patience is a virtue when it comes to perfect brownies! Once baked, resist the urge to cut into them immediately. Leave the brownies in the baking tin to cool completely at room temperature. For the ultimate fudgy texture and clean slices, transfer the cooled brownies (still in the tin) to the fridge for at least 1 hour, or even better, overnight. This chilling period allows them to firm up and fully set, concentrating their flavors and creating that irresistible dense, chewy consistency.
Once your chocolate stout brownies are completely cooled and set, it’s time for the grand finale. Drizzle generously with the remaining salted caramel, and for an extra touch of gourmet sophistication, sprinkle some additional sea salt flakes on top. Now, slice them into neat squares and savor every rich, fudgy, and intensely flavorful bite!
Creative Variations to Elevate Your Guinness Brownies
While these easy Guinness brownies are absolutely divine on their own, their robust flavor profile makes them an excellent canvas for creative enhancements. Don’t hesitate to experiment with these ideas to make them truly your own:
- Luxurious Frostings and Buttercreams: Instead of, or in addition to, the salted caramel drizzle, consider topping your brownies with a rich frosting. A tangy cream cheese frosting (you can adapt the recipe from my chocolate Guinness cake recipe) provides a wonderful contrast. For a truly unique touch, whip up a simple buttercream flavored with a few tablespoons of Guinness reduction (combine 100g soft butter with 200g icing/powdered sugar and 2-3 tablespoons of Guinness reduction). For an incredibly decadent experience, I’ve even tried them with an Irish cream topping – inspired by my No Bake Baileys Cheesecake recipe – which was truly out of this world! Or, for a festive flair, add some colorful sprinkles as a playful topping.
- Enhance and Deepen the Flavor: To further intensify the chocolate notes and add complexity, mix a tablespoon of espresso powder or super-fine instant coffee into the brownie batter. Coffee is a natural enhancer of chocolate, making its flavor more pronounced. A splash of pure vanilla extract (1-2 teaspoons) can also round out the flavors beautifully. For a surprising twist, consider adding a hint of orange zest to brighten the rich chocolate and stout.
- Crunchy Chopped Nuts: For an additional layer of flavor and a satisfying textural crunch, fold in a generous handful of chopped pecans, walnuts, or hazelnuts into the brownie batter before baking. Toasting the nuts lightly beforehand can further amplify their flavor.
- More Chocolate, Please!: For the ultimate chocolate lover, reserve a handful of chopped dark chocolate chunks or your favorite chocolate chips before melting the rest. Stir these glorious chocolate pieces into the batter right at the very end of mixing. As the brownies bake, these chunks will create pockets of molten chocolate, adding an irresistible gooey texture. You can also sprinkle them on top before baking for a beautiful, melty finish.
- Pairings and Serving Suggestions: These Guinness brownies are fantastic served warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For an adult treat, a shot of Irish whiskey or a small glass of fresh stout beer can beautifully complement their deep flavors. They also make an excellent accompaniment to a strong cup of coffee or an Irish coffee after dinner.
- Another St. Patrick’s Day Treat: If you’re compiling a feast for St. Patrick’s Day and looking for another scrumptious, themed treat, why not try this copycat McDonald’s Shamrock Oreo McFlurry recipe?
Essential Equipment for Brownie Success
Having the right tools can make all the difference in your baking journey. Here’s a rundown of the essential equipment you’ll need to create these perfect Guinness brownies:
- 8″ x 8″ (20cm) Square Baking Tin: This is my go-to size for achieving perfectly thick and fudgy brownies. A loose-bottom tin can simplify removal, but it’s not strictly necessary. A round cake tin of similar dimensions will also work, though your slices will be wedge-shaped rather than square. Ensure your tin has high enough sides to accommodate the batter.
- Parchment Paper (Baking Paper): Crucial for easy removal and cleanup. To line a square tin simply and effectively, measure two lengths of baking parchment. Each strip should be long enough to cover the base and extend up two opposite sides of the tin, with a slight overhang. Trim them to the width of the tin. Lay one strip in the tin, then the second strip perpendicularly over the first, creating a cross pattern. This ensures all sides and the bottom are covered. The overhang acts as a convenient “sling” to lift the baked brownies out once cooled.
- Standing Mixer or Hand-Held Electric Mixer: While not absolutely essential, an electric mixer (either a stand mixer with a whisk attachment or a hand-held electric mixer) is incredibly helpful for efficiently beating the eggs and sugar until they are pale, thick, and fluffy. This step is key for the brownie’s texture. If you don’t have an electric mixer, don’t worry! A simple kitchen whisk and some arm power will get the job done, though it may take a bit more time and effort to achieve the desired consistency.
- Saucepans (Small and Medium): You’ll need a medium saucepan for reducing the Guinness and a small one if you’re making the salted caramel from scratch.
- Heatproof Bowls and Spatula: A heatproof bowl is necessary for melting the chocolate and butter over simmering water (or in the microwave). A good quality rubber spatula is indispensable for folding ingredients gently without overmixing, ensuring a tender crumb.
Storing Your Guinness Brownies: Keep Them Fresh and Fudgy
Ensuring your delicious Guinness brownies stay fresh and maintain their irresistible fudgy texture is simple with the right storage methods. Here’s how to properly store them for maximum enjoyment:
For short-term storage, these brownies are best kept at room temperature. Place them in an airtight container, where they will remain wonderfully moist and flavorful for up to 4 days. If you prefer them chilled or need to store them for a slightly longer period, they can be kept in the fridge for up to a week. Just remember to bring them back to room temperature before serving to fully appreciate their rich texture and complex flavors.
For longer preservation, stout brownies are an excellent candidate for freezing. They can be frozen for up to 3 months without compromising their quality. To freeze, first wrap individual brownies or a whole slab tightly in a double layer of cling film (plastic wrap), then place them in a freezer-friendly bag or an airtight container. When you’re ready to enjoy them, thaw the brownies overnight in the fridge. Once thawed, allow them to come to room temperature for the best eating experience, or gently warm them slightly in the microwave for a few seconds if you prefer a warm, gooey treat.
Top Tip: Don’t Skip the Guinness Reduction!
This cannot be emphasized enough: do not skip or rush the Guinness reduction step. While it might seem like an extra hassle, this seemingly small step is absolutely fundamental to the success and unique flavor of these brownies. It’s the secret weapon that transforms ordinary brownies into an extraordinary treat.
When you boil the stout, the liquid evaporates, significantly reducing its volume. This process doesn’t just concentrate the alcohol; it intensifies and caramelizes the inherent coffee, chocolate, and malty notes present in Guinness. If you were to add unreduced Guinness directly to the batter, the excess liquid would not only dilute the flavor but also alter the batter’s consistency, potentially leading to a more cake-like texture rather than the desired dense, fudgy brownie. The reduction ensures you get a powerful burst of rich, complex flavor without making your brownies watery or cakey. Trust the process – it’s worth every minute!
Frequently Asked Questions About Guinness Brownies
Absolutely! While traditional Guinness, like most beers, contains gluten, the market now offers an excellent selection of gluten-free stouts. To make these brownies gluten-free, simply choose a high-quality gluten-free stout and swap out the plain flour for a reliable gluten-free all-purpose flour blend. Ensure your chosen blend is suitable for baking, and you’ll still achieve delicious results with that signature stout flavor.
Yes, it certainly can, but you might need to make some adjustments to the recipe or baking times. If your baking tin is only slightly larger (for instance, a 9×9 inch/23×23 cm tin), your brownies will be a bit thinner and may bake quicker. Keep a close eye on them! If you’re using a significantly larger tin (like a 9×13 inch/23×33 cm pan), you will likely need to double the entire recipe ingredients to achieve a good thickness, and consequently, the baking time will be longer. Always refer to a reliable baking pan sizes & conversions guide to help you calculate necessary adjustments for your specific tin size.
Surprisingly, no, they do not taste overtly like beer! This is a common misconception and often a pleasant surprise for those trying them for the first time. The magic lies in the Guinness reduction process. Boiling the stout concentrates its deep, malty, and slightly roasted notes, which are very similar to coffee and dark chocolate flavors. This concentrated essence then works harmoniously with the chocolate to intensify its richness and add a subtle, sophisticated background complexity. It’s more about enhancing and elevating the chocolate experience with complementary undertones rather than making the brownies taste like a pint of stout.
Several factors contribute to ultimate fudginess. Firstly, avoid overmixing the batter once the flour is added; this prevents gluten development, which can lead to a cakey texture. Secondly, slightly underbake your brownies rather than overbaking them. A skewer inserted into the center should come out with moist crumbs, not wet batter, but definitely not completely clean. Lastly, and crucially, allow the brownies to cool completely in the pan and then chill them in the refrigerator for at least an hour (or overnight!). This allows the fats to solidify and the flavors to meld, resulting in an incredibly dense, chewy, and fudgy texture.
More Decadent Recipes You’ll Love
If you’ve fallen in love with the rich flavors and delightful textures of these Guinness brownies, I’m confident you’ll adore these other irresistible dessert recipes from my kitchen:
- Chocolate Cherry Brownies
- Tahini Brownies
- Easy Homemade Brownies
- Cheesecake Brownies
Did you try this recipe? Leave a ★★★★★ rating below and tag @anna_wierzbinska on Instagram!
📖 Recipe Card: Guinness Brownies
Average Rating: 4.96 from 24 votes
Guinness Brownies
These super moist, rich, and fudgy brownies are made with Guinness reduction to intensify and elevate their flavor. The end result is a sophisticated and indulgent brownie, perfect for any chocolate lover!
25
25
50
Dessert
American, British, Irish
Guinness brownie, Guinness brownies, stout brownies, fudgy brownies, St. Patrick’s Day dessert
12 slices
307kcal
Anna Wierzbinska
Equipment
- Small saucepan (for Guinness reduction and caramel)
- 20 cm (8″) square baking tin or 20 cm round cake tin
- Freestanding mixer or hand-held electric mixer (optional, but recommended)
- Baking parchment
- Mixing bowls (heatproof for chocolate, large for batter)
- Rubber spatula
Ingredients
For the Salted Caramel Drizzle (Optional):
- 70 g caster or granulated sugar
- 10 g butter
- 50 ml double cream (heavy cream)
- 1 teaspoon sea salt flakes
- Plus 2 tablespoons water for caramel
For the Brownies:
- 440 ml can of Guinness stout
- 150 g butter cubed
- 225 g chocolate (chopped) or chocolate chips dark, milk, or a combination
- 280 g caster or granulated sugar
- 3 large eggs room temperature
- ½ teaspoon salt
- 115 g plain (all-purpose) flour
- 70 g unsweetened cocoa powder
Instructions
- 1. Prepare Oven & Tin, and Guinness Reduction: Preheat your oven to 175°C (160°C fan). Lightly grease and line your 8×8 inch (20cm) baking tin with baking parchment, ensuring there’s plenty of overhang on two opposite sides to create a “sling” for easy removal later. Pour the entire can of Guinness into a small saucepan and place it over medium heat. Bring to a boil, then reduce to a simmer and let it gently reduce for 15-20 minutes. You want to reduce it to 150 ml (if you plan to use the salted caramel drizzle) or to 100 ml (if you are not using the salted caramel drizzle). Set the reduction aside to cool.
- 2. Make Salted Caramel Drizzle (Optional): If making the caramel, combine 70g sugar and 2 tablespoons of water in a small saucepan. Stir gently over low heat until the sugar fully dissolves. Increase heat to medium-high and cook without stirring until the sugar caramelizes into an amber color. Immediately remove from heat. Carefully stir in 10g butter until melted, then add 50 ml double cream and 50 ml of the prepared Guinness reduction (from step 1), along with ½ teaspoon sea salt flakes. Return to low heat and stir vigorously until smooth. Simmer for 3-5 minutes to thicken slightly. Transfer to a small bowl and set aside.
To Make Brownies:
- 3. Melt Chocolate and Butter: In a heatproof bowl, combine 150g cubed butter and 225g chopped chocolate or chocolate chips. Place the bowl over a pan of simmering water (ensure the bowl does not touch the water) and stir occasionally until both are completely melted and smooth. Alternatively, microwave in 30-second bursts, stirring in between. Remove from heat and let cool slightly.
- 4. Beat Eggs and Sugar: In a large mixing bowl (of a stand mixer or using a hand mixer), beat 280g sugar and 3 large room-temperature eggs together on medium-high speed for about 5 minutes, until the mixture is pale, thick, and fluffy. This creates a good airy base for your brownies.
- 5. Combine Wet Ingredients: Slowly and gently fold the cooled melted chocolate mixture into the egg mixture. Then, stir in the remaining 100 ml of Guinness reduction (from step 1) and ½ teaspoon salt until just combined.
- 6. Add Dry Ingredients: Sift 115g plain flour and 70g cocoa powder over the wet mixture. Gently fold everything together with a spatula until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. Overmixing can lead to tough brownies.
- 7. Bake: If you are not using the salted caramel drizzle, simply pour all the brownie batter into your lined baking tin and place in the preheated oven. If using the salted caramel drizzle, pour half of the batter into the prepared tin, then generously drizzle with half of the salted caramel (reserve the rest for serving). Carefully pour the remaining brownie batter over the caramel layer. Bake for 28-30 minutes. The brownies are done when a skewer or toothpick inserted into the center comes out with moist crumbs attached, but no raw batter.
- 8. Cool & Finish: Allow the brownies to cool completely in the baking tin. For the best fudgy texture and clean slices, transfer the cooled brownies (still in the tin) to the fridge for at least 1 hour, or even better, overnight. Once fully cooled and set, drizzle with the reserved salted caramel (if using) and sprinkle with extra sea salt flakes for a finishing touch. Slice into squares and enjoy your decadent Guinness brownies!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided US customary conversions in the recipe card but please note that I haven’t tested using this method.
Video
A video demonstration for this recipe will be embedded here soon!
Notes
- Salted Caramel Drizzle: This is an optional addition. If you choose not to include it, reduce the Guinness to 100ml. If you are making the caramel, you’ll need to reduce the Guinness to 150 ml, as 50 ml will be incorporated into the caramel itself.
Make Ahead Tips:
You can prepare the Guinness reduction a day in advance and store it covered in the fridge. Bring it back to room temperature before incorporating it into the brownie batter.
The salted caramel can also be made a day ahead. If it thickens too much or sets upon cooling, gently reheat it over a low heat on the stovetop, stirring constantly, until it returns to a smooth, pourable consistency.
Storage & Freezing:
Store baked Guinness brownies at room temperature in an airtight container for up to 5 days. For extended freshness, they can be kept in the fridge for up to a week. Always allow them to come to room temperature for optimal flavor and texture before serving.
Guinness brownies freeze exceptionally well for up to 3 months. To freeze, wrap individual brownies (or the entire slab) tightly in a double layer of cling film, then place them in a freezer-safe bag or container. Thaw in the fridge overnight, then bring to room temperature before enjoying.
Recipe adapted from Waitrose.
Nutrition Information
Approximate nutritional values per serving (1 of 12 slices):
- Serving Size: 35g
- Calories: 307 kcal
- Carbohydrates: 54 g
- Protein: 4 g
- Fat: 9 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 1 g
- Trans Fat: 0.01 g
- Cholesterol: 53 mg
- Sodium: 325 mg
- Potassium: 192 mg
- Fiber: 2 g
- Sugar: 41 g
- Vitamin A: 151 IU
- Vitamin C: 0.02 mg
- Calcium: 48 mg
- Iron: 2 mg
(Please note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)
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