Chocolate Stout Mini Egg Brownies
Chocolate stout mini egg brownies bring together rich chocolate, roasted stout, and the crunch of crushed mini eggs in one deeply fudgy dessert.
The stout doesn’t make the brownies taste like beer. Instead, it enhances the cocoa flavour, adding subtle notes of roasted barley and coffee that deepen the chocolate profile. The result is a dense, rich brownie with just enough complexity to stand out from a standard batch.
Finished with crushed mini eggs for colour and texture, these brownies are a simple way to bring beer into dessert baking—just in time for Easter.
The Brewery
Campio Brewing Co. is known for producing approachable, well-balanced beers with a focus on classic styles done right.
Located in the heart of Edmonton’s Ice District, Campio blends modern brewing with traditional influences—making it a reliable choice when you want a beer that performs just as well in the kitchen as it does in the glass.
For baking, consistency matters. A well-structured stout with balanced roast and body ensures the flavour integrates smoothly into the batter without overpowering it. Campio’s lineup delivers exactly that, making it an easy pick for recipes like these brownies.
The Beer
The Darkness Rises Coffee Stout – Campio Brewing Co.
For these chocolate stout mini egg brownies, The Darkness Rises Coffee Stout brings an extra layer of depth thanks to its cold-conditioned Brazilian coffee beans.
Built on the base of their original oatmeal stout, this version leans further into rich chocolate, toffee, and coffee notes—making it an ideal match for a dense, fudgy brownie.
Tasting Notes
Appearance: Deep black with a creamy tan head
Smell: Roasted coffee, dark chocolate, subtle sweetness
Taste: Cocoa, toffee, and pronounced coffee with mild bitterness
Mouthfeel: Smooth, slightly creamy, medium body
The Recipe
Chocolate Stout Mini Egg Brownies
Ingredients
- ½ cup stout
- 6 tbsp butter
- ¾ cup granulated sugar
- 6 tbsp brown sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ cup chocolate chips
- ½ cup crushed chocolate mini eggs
- Extra mini eggs for topping
Instructions
Reduce the stout
In a small saucepan, simmer the stout over medium heat until reduced from ½ cup to about ¼ cup.
- Remove from heat and allow to cool completely.
Prepare the pan
- Preheat oven to 350°F (175°C).
Line an 8×8-inch pan with parchment paper.
Mix the wet ingredients
- Melt the butter in a mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla and the cooled stout reduction.
Add the dry ingredients
- Sift in cocoa powder, flour, and salt. Stir gently until just combined.
- Fold in chocolate chips and crushed mini eggs.
Bake
- Spread batter evenly into the prepared pan. Sprinkle extra crushed mini eggs on top.
- Bake for 22–26 minutes, until the edges are set and the centre remains slightly soft.
Cool
- Allow brownies to cool completely in the pan before slicing. This helps them firm up and develop their fudgy texture.
Recipe Notes
Tips for the Best Brownies
Use a good stout. Roasted malt enhances the chocolate flavour. Serve with your favourite stout on the side.
Don’t overbake. Slightly underbaked brownies will firm up as they cool.
Let them rest. Brownies cut more cleanly after cooling completely.
Final Thoughts
Chocolate stout mini egg brownies are an easy way to bring beer into dessert baking without overcomplicating things. The stout deepens the chocolate flavour, while crushed mini eggs add just enough crunch and colour to make them feel seasonal without being over the top.
