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
- 1 cup granulated sugar
- 2 eggs
- 9 tablespoons unsalted butter melted and cooled
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate stout beer
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment paper or foil.
In a small bowl, stir together the flour, cocoa, and salt until uniform.
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.
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.
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.
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.
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