Brew and Brownie York is a rich, indulgent dessert that combines the deep flavors of a fudgy brownie with the warmth of a stout beer. Originating as a creative twist on classic brownies, this recipe uses stout to enhance the chocolate’s complexity, adding a subtle roasted, coffee-like note without making the dessert taste boozy. It’s a genuinely useful treat for bakers who want to elevate their brownie game with a simple, reliable method.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, plus more for greasing
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 tsp salt
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) stout beer (e.g., Guinness), at room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (90 g) semisweet chocolate chips (optional, for extra gooeyness)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan with butter and line it with parchment paper, leaving overhang on two sides for easy lifting.
- In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the sugar, cocoa powder, and salt until the mixture is smooth and glossy. Let it cool for about 5 minutes, until it’s warm but not hot to the touch.
- Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. The batter will become thick and shiny.
- Stir in the stout beer and vanilla extract. The batter will thin out and may look slightly curdled at first—this is normal; keep stirring until it’s smooth and uniform.
- Gently fold in the flour with a spatula until just combined. If using chocolate chips, fold them in now. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly crackly.
- Remove from the oven and let cool completely in the pan on a wire rack, about 30 minutes. Use the parchment overhang to lift the brownies out, then cut into 16 squares.
Tips
- Use room-temperature ingredients: Cold eggs or beer can make the batter seize and create a dense, uneven texture. Let them sit out for 20–30 minutes before starting.
- Don’t overbake: The toothpick test is key—if it comes out clean, they’re overdone. A few moist crumbs ensure a fudgy center. Remember, the brownies continue to set as they cool.
- Substitute the stout: If you don’t have stout, use any dark beer or even strong brewed coffee. Coffee will add a similar depth without alcohol, but the texture may be slightly less tender.
- Line the pan properly: Parchment overhang makes lifting the whole slab out effortless. If you skip it, you’ll likely have to dig out broken pieces.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for a classic dessert. They also pair beautifully with a glass of the same stout you used in the batter, or a cold glass of milk for contrast. For a more elegant presentation, dust with powdered sugar or top with a dollop of whipped cream.
Variations
- Add nuts: Fold in 1/2 cup (60 g) of chopped walnuts or pecans along with the flour for a crunchy texture.
- Peppermint stout brownies: Add 1/2 tsp peppermint extract with the vanilla, and top with crushed candy canes before serving.
- Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Double the batch: Bake in a 9×13-inch (23×33 cm) pan for about 25–30 minutes; adjust the toothpick test accordingly.
Storage and Reheating
Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave a single brownie for 10–15 seconds until just warm, or warm them in a 300°F (150°C) oven for 5–7 minutes. Always reheat leftovers to 165°F (74°C) if they’ve been refrigerated, to ensure food safety.
Frequently Asked Questions
Can I use non-alcoholic stout? Yes, non-alcoholic stout works perfectly. The flavor will be slightly less complex, but the texture remains the same. If you’re avoiding alcohol for any reason, this is a great substitute.
Why did my brownies turn out cakey? Overmixing the flour or overbaking can develop too much gluten and dry out the brownies. Mix just until the flour disappears, and pull them out of the oven while a toothpick still has moist crumbs.
Can I make these without eggs? You can replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The brownies will be slightly denser and less fudgy, but they’ll still hold together.
How do I know when they’re done? Use a toothpick inserted into the center—it should come out with a few moist crumbs, not wet batter. The edges will look set and slightly pulled away from the pan.
Can I double this recipe? Absolutely. Double all ingredients and use a 9×13-inch pan. Increase baking time to 30–35 minutes, and check with a toothpick.
What if I don’t have cocoa powder? You can substitute with 2 ounces (56 g) of unsweetened baking chocolate, melted with the butter. Reduce the butter to 1/2 cup (1 stick / 113 g) and add 1/4 cup (50 g) extra sugar to balance the bitterness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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