Thursday, May 10, 2012

Beer Brownies

Yes, that's right, I said BEER brownies. Not being a huge brownie person, I wanted to give the traditional brownie a little twist. Dark beer ("Stout") and chocolate are a marriage made in heaven! Anything you bake with beer is going to be better the next day after the flavors have mellowed, so I recommend making these the night before you plan to serve them. These brownies are more cakey than chewy, but they are so moist and full of chocolate flavor. I don't like a lot of chunky stuff in my brownies (nuts, chocolate chips, etc.) but if you do, by all means add some in.

1 Cup Flour
1 1/4 Cup Sugar
1 teaspoon Salt
1/2 teaspoon Baking Powder
1/3 Cup Cocoa Powder
2 oz Chopped Dark Chocolate
1/2 Cup Young's Chocolate Stout (If you can't find this beer, substitute any Stout)
1/2 Cup (1 Stick) Butter
2 Eggs
1/2 teaspoon vanilla

Mix flour, sugar, salt and baking powder together in a large bowl and set aside.

In a small saucepan, heat the stout and butter just to a simmer. Take it off the heat and add in the cocoa powder and chocolate pieces. Stir until they melt. Allow this mixture to cool a bit.

In a mixing bowl, lightly beat the eggs and vanilla. Add in the chocolate mixture slowly (If you have not cooled it enough, you can temper the eggs by adding just a spoonful of the chocolate mixture at a time and stirring well before you add in the rest.) Blend in the flour mixture. Stir it all together just enough to make sure it is well mixed - do not overbeat. I just mix this recipe by hand, an electric mixer really isn't necessary.

Spread the batter into a greased/parchment lined 8x8" square baking pan. Bake at 325 degrees for
35-45 minutes.

Let them cool a bit before cutting into squares.


  1. You had me at "Beer"....Interesting! Thank you for sharing this on Foodie Friends Friday.

  2. Brownies with Beer...I love it!!I bet the stout gives it a rich, chocolatey flavor. Thanks for sharing on Foodie Friends Friday!