Fudgy Coffee Stout Beer Brownies

Amy Manes
by Amy Manes
12 Pieces
1 hr 10 min

Are you a fan of dense, gooey brownies with fudgy, rich chocolatey goodness spread throughout? If so, you need to head to your kitchen now to make my Coffee Stout Beer Brownies! Don’t let the beer in the brownies be off-putting. Trust me. It’s a great addition and the secret ingredient for these thick and fudgy melt in your mouth brownies! Coffee naturally enhances chocolate, making the flavor richer, deeper and more fudgy. A coffee stout beer will yield the most rich and decadent brownies you have ever tasted before! Add in some dark chocolate chunks and serve these warm for the best melty and gooey brownie!

Fudgy Coffee Stout Beer Brownies
Recipe details
  • 12  Pieces
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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  • 2 cups coffee stout beer (I used Telluride Brewing's "Ski-In-Ski-Stout)
  • Two 4 oz bars bittersweet chocolate, chopped and divided (I used Ghirardelli's 86% Cocoa Chocolate Bar)
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup granualted sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract 1 tsp flaked sea salt, divide
  • 1and 1/4 cup all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder

Cook beer in a medium saucepan over medium heat for 20-25 minutes, or until reduced to 1/2 cup of liquid. Cool for 15 minutes.
Meanwhile, preheat oven to 350°F. Line the bottom of an 8×8 inch square baking pan with parchment paper, leaving a bit of overhang on 2 sides.
Microwave 6 oz. of chopped chocolate and butter in a large, microwave-safe bow until melted and smooth, stirring at 30-second intervals. You will need to microwave the chocolate and butter for a total of about 1 1/2 – 2 minutes.
Once the chocolate and butter are melted, whisk in the sugars until combined. Add the eggs in, one at a time, whisking until just blended in.
Once cooled, whisk in the reduced beer along with the vanilla and 1/2 tsp of sea salt.
Whisk in the flour and cocoa until just combined. Do not over mix. Pour the mixture into the prepared baking pan and sprinkle with the remaining 2 oz. of chocolate and 1/2 tsp. of salt.
Bake for 50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Do not overbake.
Cool completely on a wire rack in the pan. Once cooled, remove brownies from the pan using the parchment paper overhang. Cut into squares and enjoy!
  • Feel free to use whatever coffee stout you can find, or a Guinness stout will work well too!
  • Use 86% cocoa chocolate for extra rich flavor
Amy Manes
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  • Donna Donna on Aug 08, 2020

    What is coffee stout beer? Pretty sure it doesn’t exist in my neck of the woods.

    if I use a Guinness do I add coffee to it?

    • Amy Manes Amy Manes on Sep 14, 2020

      That is completely fine! A Guinness would work just as well. It has a similar coffee and caramel flavor that will give you the same effect!