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12th May 2016

Boozy Brownies Are The ONLY Dessert to Serve at Your BBQ

Katie Mythen-Lynch

They say the way to a man’s heart is through his stomach, so if your other half is due some TLC, you’re in the right place. 

Whether you’re baking for Himself or yourself, nothing beats a warm, fudgy brownie topped with a scoop of ice cream. A big tray of brownies goes down a treat at parties too, just slice them up and pop them onto paper plates to serve… they even benefit from sitting in the sun for a few minutes!

This recipe uses stout to create a thick, moist bite that really retains that gooey deliciousness. If you don’t have a US measuring cup, simply use the conversion chart below. 

For the brownies:
1 cup stout
1 stick unsalted butter
1/2 cup + 1 tablespoon unsweetened cocoa powder
1 cup + 2 tablespoons granulated sugar
2 ounces unsweetened chocolate, chopped (optional)
1 large egg white
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
For the frosting:
6 tablespoons unsalted butter, softened
1 cup powdered sugar
  1. First, make the concentrate: add the stout to a small saucepan and boil until it reduces to 1/3 cup. It will take about 20 minutes. Keep an eye on it to prevent boiling-over.
  2. Preheat the oven to 160 C, and line a 9 x 5-inch loaf pan with parchment paper.
  3. In a microwave-safe bowl, combine the butter, cocoa powder, sugar, and unsweetened chocolate (if using). Microwave on HIGH for 30 seconds. Stir, and microwave for another 30 seconds.
  4. Let the mixture cool for 1 minute.
  5. Stir in 4 tablespoons of the stout concentrate, the egg white, vanilla and salt.
  6. Finally, stir in the flour and stir for 50 strokes to incorporate and activate the gluten in the flour.
  7. Pour the mixture into the loaf pan and bake for 40-45 minutes. It’s done when the surface is dry and a toothpick inserted has only moist crumbs sticking to it. Let cool.
  8. Once the brownies are cool, make the frosting: beat together the softened butter and powdered sugar until combined.
  9. Beat in the remaining stout concentrate (1 tablespoon).
  10. Frost the brownies and serve.

Recipe and image by