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Baking With Beer: Stout Brownies




The middle of the week calls for something sweet. Luckily, we've been graced with another one of John "Butters" McMains' brilliant recipes! 


Irish…ish Stout Brownies with Irish Buttercream and Chocolate Stout Drizzle

Served with Mint Chip Ice Cream (optional but highly recommended)

These are not for the faint of heart as they will put you in a sugar induced coma, but they

are 100% worth it.

(John) used NoCoast Trend Bucker Stout; its hints of baking cocoa and semisweet chocolate add to the development of the rich and dense dessert.



  • 1 Cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • 3 ½ oz semi sweet chocolate chips
  • 8 Tbsp butter, melted
  • ½ cup Trend Bucker Stout
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup chocolate chips

Preheat oven to 350F

Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into the bowl of chocolate, scraping the edges of the pan. Stir in beer to chocolate mixture. Beat together the eggs and sugar until thick and shiny (2 mins). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with vanilla. Do not overmix. Fold in remaining 1 cup chocolate chips. Pour into a buttered and floured 9x13 pan and bake for 35-40 minutes. Cool to room temp before frosting.

Chocolate Stout Drizzle


  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • ½ cup Trend Bucker Stout
  • 1 tsp vanilla
  • Pinch of salt
  • 4 ounces semisweet chips or 60% cocoa chocolate pieces

In a small sauce pan, whisk together the sugar, cocoa powder and beer, and bring to a boil.

Reduce heat to low and allow simmering for about 5 mins. Remove pan from heat and whisk in the chocolate until smooth and completely melted.

Allow to gradually cool for application.

Irish Butter Cream


  • 1 # of butter softened
  • 4 cups of powdered sugar
  • 7-8 Tbsp Irish Cream Liquor

With a mixer beat the butter until light and fluffy.

Add in sugar 1 cup at a time and alternate with cream liquor until fully incorporated.  Scrape the sides of the bowl after each addition.

Mix for 5-6 minutes until frosting is light and fluffy.

Assembly is simple, spread the Irish Cream Frosting on the cooled brownies. Drizzle slightly cooled chocolate stout sauce over the brownies, garnish and devour.

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