How to make beer brownies, whether you like them fudgy or cakey.
- Go straight to the Recipe Card or
- Read on for relevant tips (1-2 mins)
Beer brownies are one of the most popular sweet treats baked with beer. They are typically flavored by a stout or a porter for their characteristic chocolate and/or dark roasted coffee flavors. This recipe is for a large, delicious batch of stout brownies with walnuts and chocolate cream cheese frosting. It can easily be customized and you can also drive the texture outcome based on your preference for cakey or fudgy brownies.
How to Make Beer Brownies
Making beer brownies is very much like making regular brownies with the exception of getting the beer ready to join the batter. The first thing you will need to do is to warm up butter and the beer of your choice in a saucepan until the butter melts and they are well blended together. After that the process simply entails mixing dry and wet ingredients together.
Choice of Beer
As a rule of thumb – when baking beer brownies go for well balanced stouts or porters. Stout (unless it is pronouncedly coconut, cherry or otherwise flavored) generally imparts a coffee like or dark chocolate flavor. Porters (unless deliberately brewed with roasted barley) lend more mellow chocolaty flavors.
I opted for a well balanced, middle of the road (as Chris sometimes likes to say) ale – Breckenridge Oatmeal Stout. It is smooth, medium bodied from the flaked oats added to the grain bill with both semi-sweet chocolate and dark-roasted coffee aromas and flavors, neither one overpowering, and the IBU is low at 36.
Check out this post for Stout Brownie Mix DIY Gift to see it.
Walnuts and Stout go well together
I love to add walnuts to any brownies mostly because of the mildly bitter notes they bring about. I find that they partner very well with the flavor contributions of the stout. But feel free to completely leave the walnuts out or substitute them with almonds or other nuts.
Frosted or not?
As to the frosting – it is optional. I don’t make brownies very often and we never really buy them, so I felt like going all out and whipped up a quick chocolate and cream cheese frosting.
Don’t worry about it causing the brownies to stick together when stacked:) You absolutely do not need to pile up your brownies high like mine in the pictures. I did it just for show.
Finally, if you were to shave a bit of good dark chocolate over the frosted brownies… I am pretty sure no one will blame you and many might salute you. Just a thought.
Cakey or fudgy beer brownies?
Below is the base recipe I used to bake the brownies you see in the pictures. It yields 20 squares if you use a 9×13 inch cake pan (why bake brownies if you are only going to end up with a dozen, right?). This base recipe results in brownies with a texture that leans heavily on the cakey side.
If you prefer fudgier brownies you can use the same recipe with small modifications. All you have to do is increase the fat-to-flour ratio in order to achieve a higher fat content in your batter.
You can easily do this if you:
- use 1/4 cup less flour than noted
- melt an additional 1/2 stick butter
- completely leave the baking powder out and let the stout be the only leavening agent (this alone can help change the texture to fudgy)
Want to give stout brownies as a gift?
I put together this post on mixing a stout brownie mix to give as a gift along with a stout. It is one of the most visited pages on our blog – possibly because it looks incredibly appealing in its simplicity.
All the recipient has to do is add butter and eggs and they can bake their own beer brownies with the stout you selected for them.
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- 1 1/2 cup flour, use 1 1/4 cup for fudgy brownies
- 1 tsp baking powder, leave out for fudgy brownies
- pinch of salt
- 1 1/2 cup sugar
- 2/3 cup cocoa powder
- 1/2 cup raw walnuts, baking pieces
- 2 eggs
- 1 stick unsalted butter, melted (use 1 1/2 stick for fudgy brownies)
- 12 oz stout, opt for a well balanced one, not too bitter
- 1 tsp vanilla
- 4 oz cream cheese (at room temperature)
- 1/2 cup confectioners sugar
- 1/2 cup semi-sweet chocolate chips
- Heat the oven to 350°F.
- Line a 9x13 inch cake pan with parchment paper. Grease the paper well with cooking oil or melted butter.
- Mix all the dry ingredients together (walnuts too). Set aside.
- In a sauce pan melt the butter, then slowly add the beer to warm it up. Stir occasionally.
- Do not bring the butter and stout mixture to simmer, it just needs to be warm. Set mixture aside.
- Beat the eggs and add them to the dry ingredients. Stir in by hand.
- Add the butter stout mixture and the vanilla and stir until all ingredients are well incorporated (do not over mix).
- Transfer to cake pan and bake for 30 min.
- Let cool off completely before cutting into squares.
- While beer brownies are cooling off, mix the frosting.
- Melt the chocolate chips in a double boiler or in the microwave at 30 second intervals.
- Add to the cream cheese and confectioners sugar and whip until well incorporated.
- Apply over cooled off brownies.
Nutritional information is based on the ingredient quantities for the cakey version, including the walnuts and cream cheese frosting.
Nutrition Information:Yield: 20 Serving Size: 2 squares
Amount Per Serving: Calories: 308Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 115mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 4g