Stout Brownie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly butter or spray the parchment.

Measure and assemble ingredients so everything is ready. Bring the stout to room temperature if it was chilled.

Melt butter and chocolate

Place the chopped bittersweet chocolate and the unsalted butter in a heatproof bowl set over (but not touching) simmering water (double boiler) or melt in 20–30 second bursts in the microwave, stirring between bursts until smooth and glossy. Remove from heat and let cool slightly (about 5 minutes).

Combine sugars and eggs

In a large bowl, whisk together the granulated sugar and light brown sugar. Add the eggs one at a time, whisking briskly after each addition until combined and slightly thickened. Whisk in the vanilla extract.

Incorporate chocolate into eggs

Slowly drizzle about one-quarter of the warm melted chocolate butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and avoid scrambling. Once incorporated, pour in the remaining chocolate mixture and stir until uniform.

Add dry ingredients

Sift together the all-purpose flour and unsweetened cocoa powder into a medium bowl. Add the fine sea salt and instant espresso powder (if using) and whisk to combine. Fold the dry mixture into the chocolate-egg mixture using a rubber spatula, folding just until streaks of flour disappear. Do not overmix.

Add stout and mix-in

Fold in the stout beer in two additions, mixing gently until just combined and the batter is glossy and thick. Fold in the semisweet chocolate chips (and toasted nuts if using), reserving a few chips/chunks for the top.

Transfer to pan

Scrape the batter into the prepared 8x8-inch pan, smoothing the top with an offset spatula. Sprinkle the reserved chocolate chips/chunks and the flaky sea salt evenly over the surface.

Bake

Bake in the preheated 350°F (175°C) oven for 28–36 minutes. Start checking at 28 minutes: the edges should be set and beginning to pull away slightly from the pan, while the center still looks slightly soft and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time will vary by oven and pan.

Cool

Remove from oven and allow brownies to cool in the pan on a wire rack for at least 1 hour (this helps them fully set and improves texture). Use the parchment overhang to lift the brownies from the pan and transfer to the rack to cool further if desired.

Slice and serve

Once mostly cooled, cut into 9 or 12 squares with a sharp knife (wipe the knife between cuts for cleaner edges). Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerate up to 7 days; bring to room temperature before serving for best texture.