Chocolate Stout Brownies

Chocolate and stout go together amazingly well (see Chocolate Stout Cupcakes).  Stout is made from grain (malt or barley) that is roasted. As both coffee and chocolate require roasting beans, so the flavors have similar aspects that make them pair really well together.  But this is all academic, all you really need to know is how wonderful these brownies taste!

 Oh and you add bourbon too.  All the alcohol should cook off but the batter may be a little strong, fair warning. 

 I loved the idea of dusting the pan with cocoa powder instead of flour.  It makes getting the brownies out a snap but doesn't dilute their chocolaty goodness with plain flour. 

Another reason I approved of this recipe: only 1 pan gets dirty.  You don't even need a bowl you can just mix everything in the saucepan you used to melt the chocolate.  But make sure to hold on to your spoon.  Oops!

This spoon won't fall in!  My mother hates wooden spoons but I love them.  My aunt asked me what my favorite kitchen gadget is.  It is hard to pick, but a good wooden spoon and glass bowl have got to be the most versatile.

Bake and enjoy!  Although based on the weather we are having in Seattle . . . It is 90 degrees right now.  90!  You may live some place hot and not be impressed but the high for last month was 65.  65 was the high!  The temperature just increased 30 degrees in 3 days, but I digress.  Based on the weather we are having in Seattle, I'm pretty much 100% positive you need to add a scoop of ice cream to these brownies. 

Chocolate Stout Brownies

Butter for greasing pan
1 tbsp cocoa powder
1 cup butter
8 oz bittersweet chocolate
2 cups granulated sugar
1/4 cup brown sugar
4 large eggs
2 egg yolks
1 tbsp vanilla
2/3 cup stout
1/4 cup bourbon
1 1/2 cup flour
1/2 tsp salt
1. Preheat over to 325 degrees. Grease a 9x13 rectangular pan. Coat with cocoa powder and shake out excess.
2. Melt butter and chocolate over low heat.
3. Remove from heat and let cool to room temp.
4. Add sugars and mix well.
5. Stir in eggs one at a time and add yolks.
6. Add stout, bourbon and vanilla.
7. Mix in flour and salt gently until just combined.
8. Pour into prepared pan and cook 50-60 minutes.

Recipe adapted from

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  1. Agh!! Your favorite kitchen tool is a wooden spoon.

  2. So I just threw a batch of these in the oven. I'm excited!

  3. Eva - how did they turn out? I hope they were excellent!

  4. Sweet! Love reading about beer in recipes, esp brownies... Bridgit linked your recipe on her blog which caught my eye. Being the face on the bottle of Rogue Chocolate Stout, I blog about this beer and would love to link your recipe!
    I'm going to try it with Rogue Chocolate Stout and Rogue Spirits Dead Guy Whiskey! Hope your travels take you to Newport, Oregon so you can try Rogue at the brewery. Cheers, ~ sebbie

  5. I'd love it if you linked to my recipe. Rogue beers are awesome, I just had the Rogue Hazelnut Brown Nectar at happy hour today and it was awesome. Let me know how the brownies taste!

  6. Yes, make sure you hold onto your spoon! My mother forgot that once, we didn't realize it until after they came out of the oven and were being served!

    Here's a picture!

  7. That is too funny! And totally something I would do. Thanks for sharing :)