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:
Butter Shortbread Cookies (Use Irish butter for a decadent cookie)
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
- 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)
- Preheat your oven to 350 F.
- Line a 9 x 13" baking pan with foil and coat with nonstick baking spray.
- Whisk together the flour, cocoa powder, and salt.
- In a saucepan over low heat, melt the butter, bittersweet chocolate pieces, and milk chocolate pieces until combined and smooth,
- Meanwhile, whisk the eggs and sugar together until thick and pale, about 3 minutes in your electric mixer.
- Stir in the melted butter and chocolate mixture.
- Whisk in the beer and vanilla. The batter will be very thin.
- Pour into your prepared baking pan, and if desired, sprinkle with mini chocolate chips.
- Bake for 25-30 minutes, until the center is set.