These Chocolate Stout Brownies may be the only reason I attend a super bowl party this weekend. Because really a super bowl get together is all about the food, and occasionally looking to see what the score is. Oh – and the halftime show.
Although I must admit, i’ve actually watched quite a lot of football in the past little while. Adam started watching it more and more, and we found ourselves watching football for way too many hours on sundays the past couple of months. I think I actually enjoy watching/listening to football more so than hockey. I can’t even remember the last time we watched a Canucks game.
Chocolate Stout Brownies are not a new concept – I had seen them recently on one of my favourite blogs, and was inspired to make them. I began to search further into recipes using chocolate stout, or porter in baked goods. I’d used a stout once before for making stew, but hadn’t thought about using it for brownies. The idea of adding beer to brownies seems odd, however, let me tell you that it definitely tastes delicious. There is most certainly a distinct beer-flavoured aftertaste.
I decided to take it one step further, and really up the game with these bad boys. I made a chocolate beer frosting, a-la dessert for two, but then decided to create a vanilla stout beer brittle to go with it. Now I don’t have a candy thermometer, so my brittle didn’t quite set up as hard, but it was so, so good, nonetheless. A treat even on it’s own. Next time I’ll invest in the candy thermometer so the brittle is actually, brittle. The beer brittle/caramel was still a perfect topping.
Now, these would obviously be an exceptional choice to bring along to a Super Bowl party this weekend, I mean, Chocolate Stout Brownies with Stout Frosting and Beer Brittle? Game changer. But, I think these would also be a perfect gift for your beer-loving man for Valentine’s Day as well.
I used a chocolate stout for the brownies and frosting, and a vanilla stout for the brittle, but you can use one for both as well.
- 1 cup all purpose flour (can also use gluten-free flour blend)
- 1/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 3 1/2 ounces semi sweet chocolate
- 8 tablespoons of butter, browned
- 1/2 cup chocolate stout
- 4 eggs, separated, at room temp
- 3/4 cup white sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 cup butter, room temperature
- 3-4 cups sifted icing sugar
- 1/4 cup almond milk, or milk
- 1/2 cup chocolate stout
- ½ cup vanilla stout beer, or chocolate stout
- 1 cup sugar
- 1 tablespoon light corn syrup
- splash of vanilla
- 1 cup roasted, salted peanuts
- Preheat oven to 350 degrees.
- Line a 9x9 inch square baking dish with parchment paper.
- Sift together the flour and cocoa powder.
- Meanwhile, melt the chocolate and butter in a microwave safe bowl - on one minute intervals at 50% power until melted. Whisk in the egg yolks until thick.
- Add the chocolate stout and brown sugar.
- In separate bowl, beat together the egg whites and white sugar until thick and shiny, about 2-3 minutes.
- Add flour mixture to melted chocolate, whisking until glossy.
- Fold in the egg whites and sugar with spatula until just mixed.
- Pour into prepared 9x9 baking dish.
- Bake for 18 minutes. You want the centre to be gooey, but not fully cooked otherwise they'll become dry.
- Allow to cool on countertop before removing from pan.
- In a small saucepan, heat the chocolate stout on medium-high heat for 5-10 minutes until it reduces to a glaze. It will bubble up and reduce. Set aside to cool.
- In a stand mixer with paddle attachment, beat the butter until light and fluffy.
- Add in the icing sugar on low, and whip at high speed until incorporated.
- Slowly add in milk, and then reduced chocolate stout.
- Whip on high until fluffy and light.
- Line a cookie sheet with parchment paper.
- In a medium heavy-bottomed pot combine beer, sugar and corn syrup.
- Bring the mixture to a boil over high heat, then reduce the heat to simmer.
- Cook until a candy thermometer inserted reads 310°, and remove from heat.
- Immediately stir in vanilla and nuts. Quickly pour the brittle into the prepared pan, spreading it thin. Cool completely, and break into pieces.
- The trick to fudgey brownies with that signature thin sugary crust is the egg whites. The thin layer of crust is actually like a meringue, so be sure to whip your egg whites and sugar separate from the yolks to achieve this.
- You can totally also make these brownies without the frosting and brittle, they're just as delicious.
- These are even better the next day, so I suggest making the brownies a day ahead, and then frosting them the next day.