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Chocolate Stout Brownies


For the Brownies

  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 7 oz dark chocolate
  • 2/3 cup chocolate stout

For the Irish Cream Frosting

  • 2 oz cream cheese at room temperature
  • 1/2 cup butter at room temperature
  • 2 tbsp Irish Cream Liqeuer
  • 3 cups icing sugar


For the Brownies:

  • Preheat oven to 350 degrees.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, white sugar, brown sugar and vanilla on high for at least ten minutes. You need a meringue type consistency in order to create a crust on top of the brownies.
  • In a separate bowl, add the flour, cocoa powder, espresso powder and salt. Stir to combine.
  • In a microwave safe bowl, add the butter and chocolate. Microwave on high for 30 seconds, stir and repeat until chocolate has completely melted and is smooth.
  • While the stand mixer is on medium speed, slowly add the chocolate until mostly combined.
  • Add the beer and stir.
  • Add the flour mixture and stir until just combined.
  • Grease and flour a 9x13 inch baking dish. Pour batter into dish and smooth out the top.
  • Bake for 25 minutes or until the top is matte and a bit cracked. Don't over bake. The brownies will set as they cool.
  • Allow to cool to room temperature.

For the icing:

  • Beat the cream cheese and butter until fluffy. Add the Irish Cream and mix until well combined. Add in the icing sugar, one cup at a time. Beat until light and fluffy.
  • Spread icing over cooled brownies.