These chocolate stout brownies are made with stout for a rich, decadent brownie with deep flavor and luxurious texture. A perfectly grown-up version of a childhood treat!
Chocolate Stout Brownies
I've been wanting to make chocolate stout brownies brownies for some time, ever since I had a great success with Champagne Brownie Cake. This week's #SundaySupper theme is Libational Recipes, so I just couldn't pass up the opportunity to experiment.
Using the Champagne Brownie Cake as a starting point, I modified the recipe slightly by removing the baking powder and adding a tablespoon of butter to reduce the cakiness. The result is indeed denser and less cakey, while still retaining an overall lightness that is quite pleasing.
I thought long and hard about what type of beer to use. In the end, I chose a double chocolate stout to reinforce the chocolate flavor and provide its own notes of caramel and toffee. The resulting taste is rich, complex, and not too sweet. It's truly a grownup brownie!
If you've never heard of a chocolate stout, here's an example.
You can serve these chocolate stout brownies with milk... or double down and serve them with chocolate stout.
Don't forget to check out all of the other #SundaySupper recipes located below this recipe!
Chocolate Stout Brownies
Ingredients
- 1 cup granulated sugar
- 2 eggs
- 9 tablespoons unsalted butter melted and cooled
- ½ teaspoon vanilla extract
- ½ cup chocolate stout beer
- ½ cup all purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon salt
Instructions
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Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment paper or foil.
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In a small bowl, stir together the flour, cocoa, and salt until uniform.
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In a large bowl, beat the sugar and eggs together. Slowly pour in the melted butter, whisking continuously. Add the vanilla extract. Slowly pour in the beer, whisking continuously until just combined. Stir in the dry mixture until just combined.
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Scrape the batter into the prepared pan and smooth it out. Bake in the oven for about 25 minutes, or until a toothpick inserted in the middle comes out with moist crumbs on it, but no wet batter.
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Let cool in the pan for 10 minutes, then lift out the paper or foil liner, place on a rack, and let cool completely. Store airtight.
Recipe Notes
You may use natural or Dutch process cocoa in this recipe. I prefer natural cocoa for its more robust flavor, but Dutch process cocoa will work just as well.
Libations
- Big Easy Milk Punch by The Weekend Gourmet
- Blue Sparkling Star Cocktail by Hezzi-D's Books and Cooks
- Boozy Iced Spanish Coffee by Nosh My Way
- Campari Mint Spritzer by eating in instead
- Cranberry Moscow Mule by Ruffles & Truffles
- Creamy, Loaded Eggnog by La Bella Vita Cucina
- Malibu Breeze by Peanut Butter and Peppers
- Merry Berry Spritz by Amee's Savory Dish
- Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
- Pomegranate Panache by Jane's Adventures in Dinner
- Rhubarb Fool Cocktail by Food Lust People Love
- Southern Pomegranate Sparkler by Noshing With The Nolands
- Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
- Vanilla Bailey's With A Twist by Momma's Meals
Savory and Sweet Libational Dishes
- Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
- Beerberry Pancakes by Brunch with Joy
- Beet Relish by What Smells So Good?
- Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
- Brandied Triple Cheese Ball by Magnolia Days
- Champagne Chicken by Cindy's Recipes and Writings
- Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
- Craft Beer Jelly by Nik Snacks
- Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
- Hot Buttered Rum Balls by Bobbi's Kozy Kitchen
- Lentil Soup with Wine Braised Shallots by Pancake Warriors
- Red Wine Braised Short Ribs by Cooking Chat
Libational Desserts
- Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
- Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy's Honeybunch
- Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
- Bourbon Cranberry Compote by Pies and Plots
- Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
- Chocolate Stout Beer Brownies by The Perfect Brownie
- Dumante Frozen Espresso Creams by Seduction in the Kitchen
- Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
- Kahlua Bundt Cake by That Skinny Chick Can Bake
- Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
- Rum Glazed Cookie Cream Buns by NinjaBaker
- Tiramisu Biscotti by The Redhead Baker
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Beer brownies? I love these! And the hubby would be thrilled for the melding of two of his favorites 😉
LOL, that's the comment everyone is making about these around the web- that the husband would love them! 🙂
These are THE brownies to make for anyone who loves stout beer. Awesome.
Oh many these looks so moist. I'm so intrigued by the addition of beer in these brownies!
They are super moist. I forgot to pack them up airtight after they cooled, and the next day they were still moist!
This looks great Katie! I absolutely love Stout Brownies! Can't wait to try them myself. Especially with a side of Stout too! 😉
Did you notice I put the leftover stout AND a glass of milk in the photo? Because I just couldn't decide. 😉
WOW! This my kind of Brownie!
This looks so very good, great recipe!!
I love stoudt and I'm up for a glass with these brownies!
I've seen chocolate and stout cakes, and having been wanting to try them. But these brownies are far more likely to get made! Thanks for sharing!
If you give them a try, let me know how they turn out for you! 🙂
I've definitely seen chocolate stout cake but never brownies! Clever clever. Can't wait to try these.
There's quite a few versions of beer brownies out there, but this is my own formula. I think the stout is a great pairing for cocoa! 🙂
you couldnt have picked a better recipe this week! looks great! 🙂
Caramel, toffee goodness wrapped up in one brownie? Yes, please, Katy! P.s. Looks like you made a brilliant choice by adding butter and taking away BP =)
It did take the cakiness level down a bit. Not all the way, because adding that much liquid will always make brownies a bit cakey (so will the carbonation), but definitely less than the Champagne Brownie Cake. 🙂
Stout is what it's all about! Classic combination you have here, Katie! Thank you for sharing!
Yayy Katie, I always love your awesome brownie-based recipes! The stout here is nothing to turn my nose up at--sounds like a FAB combo!!
I love baking (and cooking) with stout, but I've never tried it in brownies. MUST correct that, soon! Thanks for the great recipe!
you definitely cant go wrong with a good stout... AND chocolate!