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Chocolate Stout Brownies

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: 9
  • Course: Dessert

These rich and delicious brownies take on a whole new flavor with addition of stout beer. They are sure to be a crowd pleaser at your next adult social gathering.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Add stout beer infused pecans to your brownies see the bonus recipe below. Be sure to soak the nuts at least 8 hours before making brownies. Full recipe below!

Ingredients

  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup of unsalted butter
  • 1/2 cup stout beer (Chocolate Stout or Milk Stout work best)
  • 2 eggs
  • 1/2 cup of packed light brown sugar
  • 1/2 cup of sugar
  • 1 cup of all-purpose flour
  • 2 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking powder

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

ADD the chocolate chips, butter and stout beer to a medium sized metal bowl and put it over a pot of simmering water to create a double boiler. Continually stir with a rubber spatula until smooth. Remove from heat and let cool slightly.

Step 3

MIX together in a separate large bowl the eggs, brown sugar, sugar, flour, cocoa powder, vanilla and baking powder.

Step 4

POUR the chocolate mixture into the eggs and sugar mixture and fold until combined.

Step 5

POUR the batter into a Non-Stick Reynolds Wrap-lined pan. Top with infused pecans if desired.

Step 6

BAKE in the oven on 350° for 35 to 40 minutes or until the brownies begin to pull away from the outside of the pan.

Step 7

COOL before serving.

BONUS: Stout Beer Infused Pecans

Infuse pecans with stout and bake with your brownies!


Ingredients

- 1 cup raw pecan halves
- 1 to 1 1/2 cup stout beer
- 2 tablespoons sugar


Instructions

- PLACE pecans in a bowl. Pour enough stout beer on top to fully cover the nuts.
- COVER, then transfer to the refrigerator and let soak overnight.
- DRAIN the remaining liquid and toss in 2 tablespoons of sugar.
- TOP brownies with infused sugared nuts and bake following the instruction. Or transfer nuts to a baking sheet lined with Reynolds® Parchment Paper and bake at 350° for 20 minutes or until toasted and sugar has caramelized.

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