Chocolate-Stout Brownies

Amy Rice

Ingredients                                                                                                    Print recipe. Icon made by Freepik from


  • 1 cup stout (such as Guinness)
  • 12 ounces semisweet chocolate chips
  • 1 cup salted butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided


  • 4 ounces semi-sweet chocolate chips
  • ¼ cup reserved stout




  1. •Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang.
  2. In a small sauce pan bring stout to a boil; cook until reduced to 1/2 cup, about 12 minutes.
  3. Let cool. ¼ cup will be used in the brownies and the other ¼ cup will be used in the glaze.
  4. Stir 12 oz. chocolate and 1 cup butter in a medium bowl set over a saucepan of simmering water until melted and smooth.
  5. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan.
  6. Add in the flour and mix until just combined.
  7. Pour batter into prepared pan.
  8. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes.
  9. Transfer pan to a wire rack and let cool for at least 20 minutes.


  1. Stir 4 oz. chocolate chips in a medium bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout; whisk until well blended.
  2. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.
  3. Using foil overhang, lift brownie from pan; cut into squares. Enjoy!

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