Chocolate Stout Brownies

In the spirit of St. Patrick’s Day, I decided to divert from my usual brownie recipe and make something a bit more festive- these chocolate stout brownies. Living in Colorado, we are so spoiled when it comes to craft beer, so I opted to use something local rather than Guinness. Any strong, dark, malty stout beer will do here. 

The batter is very thin, and bakes up into a fudge-like, creamy brownie. I think that next time I would omit the chocolate chips/pieces sprinkled on top, and instead finish these with a caramel glaze. They’re very rich and a salty contrast would be delicious. 

But that alteration aside, you can never go wrong with brownies!

Here are some other high altitude recipes that would be great for celebrating St. Patrick’s Day:

Chocolate Stout Cake

Irish Soda Bread

Chocolate Mint Ice Cream Sandwiches

Butter Shortbread Cookies (Use Irish butter for a decadent cookie)

Zucchini Cakes with Brown Butter Icing

Braided Pistachio Coffeecake

Chewy Walnut Treasure Cookies

Iced Sugar Cookies

Double Lemon Bars made with lime juice




How to make this high altitude adjusted recipe:

Chocolate Stout Brownies
Adapted from Blondie’s Cakes & Things Blog

Chocolate Stout Brownies
Recipe type: High Altitude Baking
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 6 tablespoon unsalted butter, cubed
  • 8 oz bittersweet or semisweet chocolate, chopped
  • ¾ cup milk chocolate, chopped
  • 4 eggs
  • 1 cup sugar
  • 1½ cups stout beer
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips for the top (optional)
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking pan with foil and coat with nonstick baking spray.
  3. Whisk together the flour, cocoa powder, and salt.
  4. In a saucepan over low heat, melt the butter, bittersweet chocolate pieces, and milk chocolate pieces until combined and smooth,
  5. Meanwhile, whisk the eggs and sugar together until thick and pale, about 3 minutes in your electric mixer.
  6. Stir in the melted butter and chocolate mixture.
  7. Whisk in the beer and vanilla. The batter will be very thin.
  8. Pour into your prepared baking pan, and if desired, sprinkle with mini chocolate chips.
  9. Bake for 25-30 minutes, until the center is set.
This recipe was adjusted for high altitude baking. To make at sea level, reduce the stout beer from 1 1/2 cups to 1 1/4 cups. 


About the author

Chef Megan Joy

Febe - March 18, 2014

Love your website, I have not try any one of your recipes yet but I will, I live in Colorado Springs since 2005 and took me 5 years to finally be able to learn how to bake at this altitude; I am happy I love to cook but baking, oh boy I love that even more. I would love to see a recipe for a delicious chocolate cake my husband’s birthday is march 22, this Saturday and he has asked me for a chocolate cake but I would love to give him a new one. Thank you so much for any help. Again I love your recipes !

Febe - March 20, 2014

Thank you so much for your reply, every recipe is s good I want to make them all ! I believe I will make him the olive oil one, is just different, then I have 2 recipes you have I am making next week, please never stop sharing with us all your awesome recipes.
Again thank you Chef, from Colorado Springs.

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