Is there anything more satisfying than a warm freshly baked brownie with a glass of milk when you have a sweet tooth? Of course not. St. Patrick’s Day is just around the corner and your celebration will be made better with The Kitchy Kitchen’s Beer Brownies. These brownies are fudgy in the middle, perfectly crisp on top, and the maltiness from the Guinness lends a toasted and caramel quality, giving the brownies more depth of flavor. As someone who previously swore by boxed brownie mix, this recipe will be my go-to homemade brownie recipe.
1 Cup all purpose flour
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon salt
3 1/2 Ounces semisweet chocolate, chopped
1 Cup semisweet chocolate chips
8 Tablespoons of butter, browned
1/2 Cup of stout beer (or any dark beer) or cold coffee
4 Eggs, at room temperature
1 Cup white sugar 1 Cup brown sugar, packed
2 Teaspoons vanilla extract
Preheat oven to 350* F.
Sift and mix flour and cocoa powder together in a bowl. Place chocolate chips and chopped up semisweet chocolate in a medium sized mixing bowl. Melt the butter on medium heat until golden brown, stirring frequently. Pour the brown butter into the bowl of chocolate to melt it, stir with a wooden spoon until smooth and add the beer to the buttery melted chocolate mixture. Beat eggs and sugar together and continue beating on a low setting while adding the flour/cocoa mixture and chocolate mixture alternatively. Finish mixing with the vanilla. Pour into a buttered/floured 9×13 pan OR line the pan with parchment paper and pour. Bake for 40-45 minutes, or until you can pull a toothpick out of the middle without any liquid batter sticking to it. Cool brownies completely before cutting. When cooled, pour yourself a glass of milk with your brownie(s) and enjoy!
Please note: The Kitchy Kitchen’s recipe calls to mix the chocolate chips in at the end, but I melted both kinds of semisweet chocolate with the brown butter and it was delicious!