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Irresistible Crispy-Edge Guinness Brown Butter Brownies

Guinness brown butter brownies - featured image
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These brownies combine the rich, nutty flavor of brown butter with the deep, malty notes of Guinness stout, resulting in crispy edges and a gooey, fudgy center. Perfect for St. Patrick’s Day or any time you want a unique, indulgent treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (75g) good-quality unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour, sifted
  • ½ cup (120ml) Guinness stout
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (90g) chocolate chips or chunks (optional)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then foam and starts to turn golden with a nutty aroma (about 5-7 minutes). Watch closely to avoid burning. Once browned, remove from heat and pour into a large mixing bowl to cool slightly.
  2. Mix sugar and eggs: Add 1 ½ cups (300g) granulated sugar to the warm brown butter and whisk until smooth. Add 3 large eggs, one at a time, whisking well after each to combine fully.
  3. Incorporate dry ingredients: Sift together ¾ cup (75g) unsweetened cocoa powder, 1 cup (130g) all-purpose flour, and ½ teaspoon salt. Gradually fold this into the wet mixture using a wooden spoon or spatula, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
  4. Add Guinness and vanilla: Pour in ½ cup (120ml) Guinness stout and 1 teaspoon vanilla extract. Stir until the batter is smooth and glossy.
  5. Optional chocolate chunks: Fold in ½ cup (90g) chocolate chips or chunks for extra gooey pockets.
  6. Prepare to bake: Line your 9×9 inch (23×23 cm) baking pan with parchment paper, letting the edges hang over for easy lifting. Pour the batter evenly into the pan and smooth the top.
  7. Bake: Place in a preheated oven at 350°F (175°C) for 25-30 minutes. The edges should be set and crisp, but the center will still jiggle slightly. Use a toothpick inserted near the center; it should come out with a few moist crumbs for fudgy brownies.
  8. Cool completely: Let the brownies cool in the pan on a wire rack for at least 1 hour before lifting them out. This step is crucial for those crispy edges to firm up and the center to set perfectly.
  9. Slice and enjoy: Use a sharp knife warmed under hot water for clean cuts. Serve as is, or with a scoop of vanilla ice cream for extra indulgence.

Notes

Watch the brown butter carefully to avoid burning; remove from heat as soon as it smells nutty and turns golden. Avoid overmixing the batter to keep brownies tender and fudgy. Let brownies cool completely before slicing to achieve crispy edges. Use a metal baking pan for best crispy edges. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and check chocolate chips for dairy-free labels.

Nutrition

Keywords: Guinness brownies, brown butter brownies, St. Patrick's Day dessert, fudgy brownies, crispy edge brownies, Irish dessert, easy brownies

Find it online: https://chrisfeasts.com/irresistible-crispy-edge-guinness-brown-butter-brownies-recipe-easy-and-perfect-for-st-patricks-day/