Recipe Background
Hey bartender, we'll have a pint of Guinness ® and a plate of Beer Brownies, please! These brownies are the perfect indulgence for any brownie lover who also just so happens to be a beer lover! The rich and bold flavor of the stout beer perfectly complements the dark chocolate base of the always loveable brownie, creating an unforgettable combination of flavors. The fudgy texture and moistness of the brownies will leave you craving another round until your sweet tooth's craving is cured. Trust us, you won't be disappointed with this delicious and unique blend of sweet flavors. Cheers to Beer Brownies!
Hey bartender, we'll have a pint of Guinness ® and a plate of Beer Brownies, please! These brownies are the perfect indulgence for any brownie lover who also just so happens to be a beer lover! The rich and bold flavor of the stout beer perfectly complements the dark chocolate base of the always loveable brownie, creating an unforgettable combination of flavors. The fudgy texture and moistness of the brownies will leave you craving another round until your sweet tooth's craving is cured. Trust us, you won't be disappointed with this delicious and unique blend of sweet flavors. Cheers to Beer Brownies!
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon kosher salt
- 1 (11.2-ounce) bottle stout beer
- 1 1/2 sticks unsalted butter cut into pieces
- 4 ounces bittersweet chocolate chopped
- 2 cups granulated sugar
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons flaky sea salt for garnish
- 1 tablespoon confectioners' sugar for garnish
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x9-inch baking pan with the cooking spray and line the bottom with parchment paper, leaving a 2-inch overhang on two of the sides. Spray the parchment paper with cooking spray.
- In a medium bowl, whisk the flour, the cocoa powder, the espresso powder, and the kosher salt until it is combined.
- Slowly pour the beer into a medium saucepan by holding the pot at an angle and pressing the lip of the bottle to the side of the pot. This should help eliminate any foam.
- Bring the beer to a boil over high heat, then reduce the heat to medium-low, and simmer until it thickens and reduces to 1/3 cup, about 12-13 minutes.
- Add the butter to the beer and whisk constantly until it has melted, about 1 minute.
- Add the chocolate to the beer mixture and whisk constantly until it is melted and smooth, about 2 minutes.
- Transfer the pan from the heat and whisk in the granulated sugar until it is combined.
- Whisk the eggs into the beer mixture, one at a time, beating well after each addition.
- Stir the vanilla extract into the beer mixture until it is just combined.
- Add the flour mixture to the beer mixture and slowly stir until it is combined, taking care that none of the flour spills out of the pot.
- Pour the batter into the prepared pan.
- Bake until the brownies have slightly pulled away from the sides, are set on top, and a toothpick inserted into the center comes out with just a few moist crumbs, about 30-35 minutes.
- Sprinkle the brownies with the flaky sea salt.
- Let the brownies cool in the pan for 30 minutes.
- Use the parchment overhang to transfer the brownies to a cutting board and let them cool completely, about 30 minutes.
- Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice them.
- Serve.
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