Beer Brownies
These beer brownies are ultra-fudgy, intensely chocolatey, and made with Guinness stout for a deep, roasted flavor that enhances the cocoa without tasting alcoholic. The texture is soft and dense with a crackly top, and they slice cleanly once fully cooled. This easy Guinness brownies recipe is ideal for parties, holidays, and make-ahead desserts.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- ½ cup unsalted butter melted
- ¾ cup beer
- ⅔ cup unsweetened cocoa powder
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup dark chocolate chips
- Flaky sea salt optional
- Melted white chocolate for garnish
- Fresh cherries for garnish
Instructions
- Preheat the oven to 350℉. Line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, beer, and cocoa powder until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sugar until fully combined.
- Using a spatula, gently fold in the flour just until no dry streaks remain. Do not overmix. Pour the batter into the prepared pan and spread evenly. Sprinkle the dark chocolate chips over the top.
- Bake for 22-25 minutes, until a crust forms on top and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan. For the best texture and clean slicing, let them rest overnight. Before serving, drizzle with melted white chocolate and top with fresh cherries. Slice into squares and serve.
Notes
- A dark lager or stout works especially well for a deeper chocolate flavor.
- Do not overbake. The center should remain slightly soft for a fudgy texture.
- Cooling overnight improves structure and enhances flavor.
- Store in an airtight container at room temperature for up to 3 days.
