Beer Brownies with Stout and Walnuts

Beer brownies with stout and its tempting 'dark chocolate' flavor notes. Walnuts and chocolate cream cheese frosting optional, but strongly recommended. Cakey or fudgy texture is up to you.

5 from 8 votes

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Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: squares

Calories: 308kcal

Author: Milena Perrine

Ingredients

BEER BROWNIES

1 ½ cup flour use 1 ¼ cup for fudgy brownies
1 teaspoon baking powder leave out for fudgy brownies
pinch of salt
1 ½ cup sugar
⅔ cup cocoa powder
½ cup raw walnuts baking pieces
2 eggs
1 stick unsalted butter melted (use 1 ½ stick for fudgy brownies)
12 oz stout opt for a well balanced one, not too bitter
1 teaspoon vanilla

FROSTING

4 oz cream cheese at room temperature
½ cup confectioners sugar
½ cup semi-sweet chocolate chips

Instructions

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.

Notes

Nutritional information is based on the ingredient quantities for the cakey version, including the walnuts and cream cheese frosting.

Nutrition