Recipes // Desserts // Beer Brownies

Beer Brownies


15 minutes prep time, plus 20 to 30 minutes for baking

Makes 12 brownies


  • 1 cup Three Philosophers Ale or 1/2 cup stout, like Guinness
  • 2 ounces really good bittersweet chocolate
  • 1 cup all-purpose unbleached white flour
  • 2 sticks (1 cup) unsalted butter
  • 5 ounces unsweetened chocolate
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Confectioners sugar for dusting (optional)


  1. Preheat your oven to 350 degrees.
  2. Place the ale in a heavy saucepan and boil it until reduced by half.    Place in a bowl and let cool.   Note: if using stout or porter, there’s no need to boil it down.
  3. Rough-chop the bittersweet chocolate into 1/2-inch pieces and place in a bowl.    Add 1-tablespoon flour and toss to coat the chocolate.   (This keeps the chocolate from sinking to the bottom of the batter.)
  4. Melt the butter in a medium saucepan.    Brush or smear a little of the butter on the bottom and inside sides of the baking dish.   Chill for 5 minutes, then sprinkle 1 tablespoon flour inside the pan, shaking and tilting the pan to coat the bottom and sides.
  5. Add the unsweetened chocolate to the butter in the saucepan and melt over low heat, stirring with a rubber spatula.
  6. Place the eggs and sugar in a mixing bowl and whisk to mix.    Whisk in the reduced ale or stout, vanilla, salt, and butter-chocolate mixture. Stir in the bittersweet chocolate chunks.   Spoon the mixture into the buttered floured pan and place in the oven.
  7. Bake the brownies until the top is puffed and firm to the touch, 20 to 30 minutes.   An inserted skewer will come out mostly dry—a little stickiness is OK.   
  8. Remove the brownies from the oven and let cool to room temperature, then cut into 12 rectangles for serving.
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