Who knew beer and chocolate went so well together? These chocolate Stout Brownies are dense, thick, and rich. Although you can’t actually taste the beer, these brownies have a deep chocolate flavor unlike any other brownie recipe!
Chocolate Stout Brownies
I have to admit, I was a little skeptical when I first heard of beer brownies. A, because I hate dark beer and B, I’m not a fan of alcohol and dessert together. BUT I was proven wrong with this brownie recipe! The richness of the stout beer pairs so well with the deep chocolate flavor. And the texture is unlike any other brownie I’ve had. It’s not quite fudgy but it’s not quite cakey. It hits right in the middle. But I have a little trick to help you get silky smooth brownies!
How to make perfect brownies
When making this recipe, I went through three different versions before landing on this one. Now, brownies are something I really struggle with. You can’t do the toothpick test on them like you can for cake and it’s tough to tell just by the outside if they’re done or not. So here are some tips to help you get perfect brownies every time:
- Light colored aluminum pans are the absolute best choice for making brownies. They heat up quickly without getting too hot and they also cool down fast. This helps to ensure the brownies have a nice even bake throughout.
- Take it a step further and use damp cake strips all around the outside of your pan. This is an extra step to really make sure they bake even. I recommend using them if you don’t have a light colored pan.
- WHIP THOSE EGGS! I did not do this for the first two batches and man can you tell a difference. Start out by whipping the sugars and eggs together vigorously for about 3-4 minutes. You want it to be pale and slightly fluffy which helps get that really creamy texture and thin crisp layer on top.
- After the eggs, ditch the whisk and fold in the rest of the ingredients. You want to combine the remaining ingredients JUST until they’re fully incorporated. This helps you get that nice delicate texture without being too tough.
Pairing Dark Beer with Chocolate
If you didn’t know, drinking dark beer and eating chocolate is like pairing wine with cheese. They just go together. It may sound weird but it actually makes a whole lotta sense. Dark beer is rich, smooth, and has a strong depth of flavor. Chocolate is very similar…especially dark chocolate. Mixing the two together allows the flavors to bounce off of each other, creating a harmonious and rich bite.
If you’ve ever heard of adding espresso powder to your chocolate desserts, it’s along the same lines. Coffee, chocolate, and stouts are all in a similar flavor family. Plus, since stouts tend to have less carbonation, you get a smooth texture when baking with it. This is especially important for brownies since we want that dense crumb.
If you dare to try out this funky combo, make sure to tag me on Instagram @butternutbakery. If you’re a brownie fanatic, you can also check out my fudgy dark chocolate brownies. You can pin this recipe for later using the button the recipe card, above or below this post, or on any of the photos. Happy baking!Print
These chocolate stout brownies have a delicious deep flavor and creamy texture. They’re thick, dense, and oh so chocolaty!
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, preferably dutch process
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs + 1 large egg yolk
- 1/2 cup dark stout beer, like Guinness
- Preheat your oven to 325F and grease and line an 8×8 baking pan. Make sure you line it with parchment paper so that it sticks up and over the edges. If you have cake strips, you can soak them and line the pan with those as well.
- In a saucepan, melt down the chocolate and butter until smooth. Stir constantly so that it doesn’t burn. Once melted, take it off the heat and let it sit for about 5 minutes to cool.
- In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
- In another bowl, vigorously whisk together the sugars and eggs for 3-4 minutes. It’s a workout but it’s worth it! You want it to get pale in color and slightly frothy.
- Once the chocolate has rested, mix it into your egg and sugar mixture using a rubber spatula.
- When it’s just combined, fold in half of the dry ingredients, then the beer, then the rest of the dry ingredients.
- DO NOT OVER MIX. It’s ready when everything is JUST combined.
- Pour it into your baking pan and bake for 40-45 minutes. If it still slightly jiggles in the middle when you shake the pan, bake for an additional 5 minutes or until it no longer jiggles.
- Let the brownies sit out for 30 minutes to cool then place them in the fridge for a couple hours or in the freezer for 1 hour. This is to help get those nice clean edges when cutting them. Serve warm or at room temperature. Enjoy!
Keywords: brownies, brownie recipes, dark chocolate brownies, beer brownies