Fudgy Stout Brownies Recipe
With a decadent yet complex explosion of chocolate, perfectly gooey center and that beloved crinkly, crackly top, these fudgy stout brownies will be your new go-to recipe.
How to Make the Best Fudgy Stout Brownies
These fudgy stout brownies are the ultimate indulgence for chocolate lovers who appreciate a touch of complexity. The rich stout beer adds depth and a subtle bitterness that perfectly complements the decadent chocolate flavor, while the espresso powder enhances the chocolate notes even further. The result is a brownie with incredible texture—a crinkly, crackly top paired with a perfectly gooey, fudgy center.
What makes these brownies truly special is the attention to technique. By adding the eggs in stages and avoiding overmixing, you ensure that these brownies stay wonderfully fudgy rather than becoming cakey. The stout beer not only adds flavor but also contributes moisture and richness that you simply can’t achieve with traditional brownie recipes.
Perfect for special occasions, potlucks, or whenever you need to satisfy a serious chocolate craving, these fudgy stout brownies prove that sometimes the most memorable desserts come from unexpected ingredient combinations.
Fudgy Stout Brownies
With a decadent yet complex explosion of chocolate, perfectly gooey center and that beloved crinkly, crackly top, these fudgy stout brownies will be your new go-to recipe.
Ingredients
Brownie Batter
Instructions
Prepare and Mix
- Heat oven to 350 degrees, spray a 9-inch-by-13-inch pan with cooking spray and line it with parchment paper. The cooking spray helps the parchment stay in place.
- In a microwave-safe bowl, combine the semi-sweet chocolate, butter and espresso powder. Microwave in a 15-second interval and stir. Repeat until the chocolate and butter are fully melted and the mixture is smooth.
- Whisk in the white and dark brown sugars until combined. Stir in beer and allow the mixture to cool for a few minutes.
- While the chocolate mixture cools, stir together flour, cocoa powder and salt in a separate bowl.
Combine and Bake
- Add three eggs and vanilla extract to the chocolate mixture. Whisk just until combined and no more. Add the remaining eggs and whisk until combined. Do not overmix to avoid cakey brownies.
- Stir in the flour mixture with a wooden spoon. Again, do not overmix and stir just until combined. If a little bit of flour shows on top, that's OK.
- Pour the brownie mixture into the parchment paper-lined pan. Bake for 35-40 minutes.
- Insert a toothpick in the middle of the brownies. If it comes out still gooey, put the brownies back in for two minutes and retest. The brownies are done when moist, almost-wet crumbs come out with the toothpick. Do not put back in the oven for more than two minutes at a time if you have to retest more than once.
- Allow to cool so the fudgy center can set. Cut into squares and enjoy!
Notes
- Use a good quality stout beer—the flavor will shine through in the finished brownies.
- Do not overmix the batter once you've added the eggs and flour, as this creates cakey brownies instead of fudgy ones.
- The key to perfectly fudgy brownies is removing them from the oven while the center is still slightly underdone.