Best Chocolate Stout Brownies Recipes

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TRIPLE CHOCOLATE STOUT BEER BROWNIES



Triple Chocolate Stout Beer Brownies image

Make and share this Triple Chocolate Stout Beer Brownies recipe from Food.com.

Provided by stingo

Categories     Bar Cookie

Time 1h15m

Yield 32 brownies

Number Of Ingredients 10

12 ounces chocolate stout
1 cup cocoa powder, unsweetened
2 cups sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup white chocolate, chopped
1/2 cup semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
  • In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
  • Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
  • Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

STOUT BROWNIES WITH BAILEYS® CHOCOLATE GANACHE



Stout Brownies with Baileys® Chocolate Ganache image

Ultramoist and rich brownies are infused with stout beer and topped with creamy a Baileys Irish Cream® dark chocolate ganache. Perfect for St. Patrick's Day parties.

Provided by wdtrap

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h25m

Yield 24

Number Of Ingredients 12

1 cup bread flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup white chocolate chips
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup superfine sugar
1 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
1 cup semi-sweet chocolate chips
1 ½ cups Irish cream liqueur
12 ounces dark chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
  • Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
  • Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
  • Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
  • Pour batter into the prepared pan.
  • Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
  • Allow brownies to cool for 1 hour at room temperature.
  • Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
  • Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 43.5 g, Cholesterol 40.2 mg, Fat 15 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 48.3 mg, Sugar 26.3 g

CHOCOLATE-STOUT BROWNIES



Chocolate-Stout Brownies image

Provided by Bon Appétit Test Kitchen

Categories     Beer     Chocolate     Dessert     Bake     Super Bowl     St. Patrick's Day     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 8

1 cup stout (such as Guinness)
16 ounces semisweet or bittersweet chocolate, chopped, divided
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted 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

Steps:

  • Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
  • Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into prepared pan.
  • Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt; whisk until well blended.
  • Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
  • Using foil overhang, lift brownie from pan; cut into squares.

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