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Decadent Triple Chocolate Stout Brownies with Espresso

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Rich, fudgy brownies featuring a triple chocolate blend enhanced by stout beer and espresso powder for a complex, indulgent flavor perfect for cozy nights.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ cup (90g) dark chocolate chunks, roughly chopped
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (120ml) stout beer (e.g., Guinness)
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Optional: handful of chopped walnuts or pecans
  • Optional: pinch of cinnamon (as a substitute for espresso powder for a warm twist)

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a microwave-safe bowl, combine unsalted butter and 4 ounces (115g) of chopped dark chocolate. Heat in 30-second intervals, stirring after each, until smooth and glossy. Let cool slightly.
  3. In a large mixing bowl, whisk together sugar and eggs until light and fluffy, about 2-3 minutes.
  4. Slowly pour in the melted butter and chocolate mixture, stirring gently to combine without overmixing.
  5. Mix stout beer, vanilla extract, and espresso powder in a small bowl until espresso dissolves completely.
  6. In another bowl, sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the stout mixture, until batter is thick but pourable.
  7. Fold in the remaining dark chocolate chunks and semi-sweet chocolate chips evenly. If using nuts, fold them in now.
  8. Pour batter into prepared pan and smooth the top with a spatula. Tap gently on the counter to release air bubbles.
  9. Bake for 30-35 minutes, checking at 30 minutes. Insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
  10. Allow brownies to cool in the pan on a rack for at least 20 minutes before lifting out with parchment paper.

Notes

Do not overheat chocolate to avoid seizing. Fold ingredients gently to keep brownies tender. Underbake slightly for gooier brownies. Espresso powder intensifies chocolate without bitterness. Store in airtight container at room temperature up to 3 days or refrigerate up to a week. Freeze wrapped tightly for longer storage.

Nutrition

Keywords: brownies, chocolate, stout beer, espresso, dessert, fudgy brownies, triple chocolate, easy brownies, homemade dessert

Find it online: https://elvafood.com/decadent-triple-chocolate-stout-brownies-with-espresso-recipe-for-perfect-homemade-treats/