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Chocolate Stout Mini Egg Brownies

Course Dessert
Keyword baking with beer, brownie, stout

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

  1. In a small saucepan, simmer the stout over medium heat until reduced from ½ cup to about ¼ cup.

  2. Remove from heat and allow to cool completely.

Prepare the pan

  1. Preheat oven to 350°F (175°C).

  2. Line an 8×8-inch pan with parchment paper.

Mix the wet ingredients

  1. Melt the butter in a mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
  2. Add eggs one at a time, whisking well after each addition. Stir in vanilla and the cooled stout reduction.

Add the dry ingredients

  1. Sift in cocoa powder, flour, and salt. Stir gently until just combined.
  2. Fold in chocolate chips and crushed mini eggs.

Bake

  1. Spread batter evenly into the prepared pan. Sprinkle extra crushed mini eggs on top.
  2. Bake for 22–26 minutes, until the edges are set and the centre remains slightly soft.

Cool

  1. 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.