Fudgy Stout Beer Brownies
These decadent fudgy stout brownies are made with Muskoka Brewery's Shinnicked Stout. Not only is this beer a local brewery it is also made with a roast coffee from Muskoka Roastery. The beer really brings out the chocolate flavour in these brownies. Some baking tips: make sure you simmer the stout on the stovetop for about 30 minutes to boil down the beer. Make sure you let the chocolate and butter mixture cool before adding the eggs in. Do not overbake the brownies. I personally like my brownies, slightly underbaked. If you make these brownies be sure to tag me on instagram @pbonaspoon Happy St. Patrick's Day!
- 03/13/2021
- 1 hr 5 min
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Ingredients
- ½ cup unsalted butter
- 8 oz semi sweet chocolate (not chipits)
- 2 oz dark chocolate (70% or more)
- 1 cup of your choice of stout
- ½ cup granulated sugar
- ½ cup light brown sugar
- 3 eggs at room temperature
- 1 ¼ cup all purpose flour
- ⅓ cup cocoa powder
- ½ tsp salt
Directions
- Step 1
- Preheat the oven to 350℉. Line a 9×9 baking pan with parchment paper and leave a slight overhang to lift the brownies out.
- Step 2
- In a medium size saucepan heat 1 can (473ml) of stout beer for 30 minutes on low. Remove from heat and let cool.
- Step 3
- In a small saucepan or or microwavable dish melt 8 oz of semi sweet chocolate and butter. Melt on low and stir continually until fully melted.
- Step 4
- Add both sugars to melted chocolate and whisk until fully incorporated. Let sit for about 2 minutes so that the mixture is not piping hot when you incorporate the eggs.
- Step 5
- Whisk in the eggs, one at a time until fully incorporated.
- Step 6
- Add 1 cup of the stout to the mixture and whisk.
- Step 7
- In a small bowl whisk the flour, cocoa powder and salt together.
- Step 8
- Add the flour mixture to the wet ingredients and stir until fully mixed together. Do not over mix. Pour the batter into the parchment lined pan and smooth the top. Sprinkle 2 oz of chopped dark chocolate to the top of the brownie batter.
- Step 9
- Bake at 350℉ for 25 minutes. Remove from the oven and let cool in the pan for a few minutes. Lift brownies out of the pan using the parchment paper and let cool completely on a wire cooling rack. Brownies should be stored in an airtight container for up to 5 days. Brownies can be frozen for up to 3 months.
- Step 10
- Recipe inspired by Midwest Living
