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Fudgy Coffee Stout Beer Brownies

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!
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Meanwhile, preheat oven to 350°F. Line the bottom of a 8x8 inch square baking pan with parchment paper, leaving a bit of overhang on 2 sides.
  3. 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.
  4. 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.
  5. Once cooled, whisk in the reduced beer along with the vanilla and 1/2 tsp of sea salt.
  6. 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.
  7. 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.
  8. 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
 
Helpful Tools
Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Rodelle Dutch Processed Cocoa Powder | Ghirardelli 86% Cocoa Bar
Recipe adapted from Country Living