Are you a fan of dense, gooey brownies with fudgy, rich chocolatey goodness spread throughout? If so, you need to head to your kitchen now to make my Coffee Stout Beer Brownies! Don’t let the beer in the brownies be offputting. Trust me. It’s a great addition and the secret ingredient for these thick and fudgy melt in your mouth brownies!
Beer? In Brownies?
Whoever originally decided that adding beer to brownies was a good idea must have been some kind of genius. I wish I could take credit! But, I can’t. For some of you, beer in brownies might sound absolutely disgusting, but please hear me out on this one! Trust me.
These ooey-gooey, fudgy brownies DO NOT taste one bit like beer. The best way to describe them is thick and dense like a square of dark chocolate fudge. Yum. For these brownies, I used a locally brewed coffee stout called “Ski-in-Ski-Stout” from Telluride Brewing Company, which is not too far from where I live in Montrose, Colorado!
According to Telluride Brewing’s website, this robust stout is “brewed with an abundance of espresso and cocoa nibs” making this beer a nice balance of coffee and chocolate for a smooth, rich taste. Coffee naturally brings out the richness of chocolate and enhances the flavor in baking and cooking! So, of course, this stout is a great addition for a fudgy twist on classic brownies. See? Genius, right?
How to Make Coffee Stout Brownies
The secret to getting these brownies as rich and fudgy as possible is really in the ingredients you use and how you prep them. To get the best chocolatey flavor, be sure to follow my tips below!
- Add chopped, bittersweet chocolate to the batter – I used Ghirardelli’s 86% Cocoa Chocolate Bar because I really like dark chocolate, fudgy brownies with rich flavor without being overly sweet. But if you prefer sweeter, lighter chocolate flavor, feel free to use any chocolate bar that is 65% – 75% cocoa!
- Use a coffee stout style beer – Obviously, I used Telluride Brewing Company’s Ski-In-Ski-Stout because I can get this locally but feel free to use any kind of coffee stout you can find! Or, if pickings are slim, a good old Guinness Stout will do just fine.
- Cook your beer to reduce down to 1/2 cup – It is rare that you will find a brownie recipe where liquid is required. Adding liquid to a brownie recipe gives them a much more cake-like texture! So, to keep these brownies ultra fudgy and dense, you will need to cook the beer on the stovetop to reduce to a nice syrupy texture. This part is super easy and effortless. Simply pour the beer into a saucepan and let it simmer over medium heat for 20-25 minutes!
Alrighty! Have I convinced you to make these fudgy, gooey coffee stout beer brownies yet?! If you’re a chocoholic like me, it will take some serious restraint on your part to not devour the whole entire pan of deliciousness. Happy baking!
Fudgy Coffee Stout Beer Brownies
Ingredients
- 2 cups coffee stout beer (I used Telluride Brewing's "Ski-In-Ski-Stout)
- 2 4 oz bars bittersweet chocolate, chopped and divided (I used Ghirardelli's 86% Cocoa Chocolate Bar)
- 3/4 cup unsalted butter (1 1/2 sticks)
- 3/4 cup firmly packed light brown sugar
- 3/4 cup granualted sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp flaked sea salt, divided
- 1 1/4 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
Instructions
- Cook beer in a medium saucepan over medium heat for 20-25 minutes, or until reduced to 1/2 cup of liquid. Cool for 15 minutes.
- Meanwhile, preheat oven to 350°F. Line the bottom of a 8×8 inch square baking pan with parchment paper, leaving a bit of overhang on 2 sides.
- Microwave 6 oz. of chopped chocolate and butter in a large, microwave-safe bow until melted and smooth, stirring at 30-second intervals. You will need to microwave the chocolate and butter for a total of about 1 1/2 – 2 minutes.
- Once the chocolate and butter are melted, whisk in the sugars until combined. Add the eggs in, one at a time, whisking until just blended in.
- Once cooled, whisk in the reduced beer along with the vanilla and 1/2 tsp of sea salt.
- Whisk in the flour and cocoa until just combined. Do not over mix. Pour the mixture into the prepared baking pan and sprinkle with the remaining 2 oz. of chocolate and 1/2 tsp. of salt.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Do not overbake.
- Cool completley on a wire rack in the pan. Once cooled, remove brownies from the pan using the parchment paper overhang. Cut into squares and enjoy!
Notes
- Feel free to use whatever coffee stout you can find, or a Guinness stout will work well too!
- Use 86% cocoa chocolate for extra rich flavor
