Aimee Fortney's Stout Beer Brownies - WSMV News 4

Aimee Fortney's Stout Beer Brownies

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Delicious stout beer that tastes like espresso and chocolate is a beautiful combination in your brownies!


  • 1 cup granulated sugar
  • 2 tablespoons water
  • 6 tablespoons butter
  • 1 good quality dark chocolate bar, chopped (3.5 ounce bar of Ghirardelli 72 percent cacao works beautifully)
  • 2 eggs, beaten
  • 1 teaspoon good vanilla
  • 1/2 cup Early Riser (Cool Springs Brewery stout)
  • 1 cup all-purpose flour
  • 1 cup semi sweet chocolate chips
  • Pinch of sea salt (about 1/2 teaspoon)
  • Powdered sugar, sifted for topping (optional)

Combine the sugar, water and butter in a heavy saucepan. Bring to a boil, stirring constantly. Remove the saucepan from the heat and stir in the chopped chocolate bar until it is smooth. Let it cool for about 5 minutes, then add the eggs one at a time. (You want your chocolate mixture cooled so that when you add the eggs, they do not scramble.)

Keep stirring the mixture when you add the eggs so you don't scramble them. Stir the eggs until they are blended, then add the vanilla and the Early Riser Stout beer. Combine the flour and salt, then stir in the chocolate chips. Add the flour mixture to the brownie batter and stir to combine. Place the parchment paper that is hanging over on the sides in a brownie pan (9 x 9-inch pan) and lightly spray. (The parchment paper allows for you to just lift the brownies out of the pan without a mess!). Bake at 350 degrees F for 23 to 25 minutes. Sift the powdered sugar over the top. To perfectly cut the brownies, use a plastic knife.

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