Hopp Diva's Blog


Chocolate Espresso Stout Brownies July 16, 2012

My son came to visit from Washington DC this past weekend so it was a perfect reason to not only taste test some of our brews but also to head out to the store to purchase a variety of other local brewery beers.  One I picked up was called Decadent, that one we made beer floats using mocha coffee ice cream – oh my that was decadent!  One of the blueberry beers I just make some as awesome cake, which I will share with you very soon.  We also sampled my son’s  home brewed stout as well as a couple of other stout beers.

I noticed while cleaning up I had some stout left in a bottle, about a cup or so.  I put a lid on it and thought I would do some baking after the hustle  of the weekend was over.  Well, I didn’t expect the temperature to climb back up into the high 90’s but I was determined to make something with my stout anyway!  I mean why else do we have AC 🙂  The recipe that I came up with was Chocolate Espresso Stout Brownies and although they are in the oven right now and I can’t say for certain they will be wonderful, the smells are telling me I did the right thing by baking in this 90 degree heat!!  Enjoy!!!  For comments/questions email me  ramona@lowfatdivablog.com


Chocolate Espresso Stout Brownies

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted room temperature butter, cut into cubes
  • 2 tablespoons Blue Bonnet Lite stick margarine
  • 8 ounces dark bittersweet chocolate, chopped
  • 1/2 cup white chocolate chips
  • 1 cup Egg Beaters at room temp
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) stout beer.  You can use Guinness Extra Stout if you do have any home brew or you can’t find a micro brew that you like.  Do not include foam as part of your measurement.
  • 1/4 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat egg beaters and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in room temp stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter.

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, time will vary depending on your oven.  Check after 20 minutes to see if tooth pick comes out clean.

Let brownies cool, uncovered, to room temperature.  YUMMMM


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