Beer brownies are one of the most popular sweet treats baked with beer. They are typically flavored by a stout or a porter for their characteristic chocolate and/or dark roasted coffee flavors. Below is the base recipe I used to bake the brownies you see in the pictures. It yields 20 squares if you use a 9×13 inch cake pan.
CAKEY OR FUDGY BEER BROWNIES?
This base recipe results in brownies with a texture that leans heavily on the cakey side. If you prefer fudgier brownies you can use the same recipe with small modifications.
All you have to do is increase the fat-to-flour ratio in order to achieve a higher fat content in your batter. You can easily do this by using 1/4 cup less flour than noted and melt an additional 1/2 stick butter. Also, completely leave the baking powder out of the flour and let the stout be the only leavening agent. This will also help change the texture to fudgy.
- Place a rack in the center of the oven and preheat oven to 350 degrees F.
- butter or spray a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper and butter or spray the paper
- In a medium bowl, sift together flour, cocoa powder, espresso powder, and salt.
- In a separate medium bowl, whisk together eggs, vanilla and sugars until thick, about 2 minutes.
- Add melted butter and whisk to combine. Add the dry ingredients to the wet ingredients and stir until all of the ingredients are well combined.
- Add your dark beer to the mixture and fold in the chocolate chips
- Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set.
- Remove from the oven and allow to cool completely in the pan before slicing.
- Slice into 12 large or 24 small brownies. Enjoy!