Caramel Stout Brownies


Full disclosure: I’m about to get mushy, it only happens a few times a year, so deal with it. Don’t want to read the mush? Skip directly ahead to the recipe. For those of you with a heart, continue on.


 Happy birthday to best friend, my beer drinking buddy, the one person who can probably eat more ice cream and chocolate than me.


Happy birthday to the person who makes me laugh, who listens to me complain about the fact that my head or back hurts – even though it always does – with patience.

Happy birthday to the person who got me hooked on sci-fi, cheesecake, runny eggs, and every other thing I refused to try before we met and I now love. I’m still working on the mushrooms sweetie. Maybe by next year they will be on my things I love list!

Happy birthday to the person who named our dog before we even got him. Like 3 years before we got him. Tell me this man isn’t awesome?


Right schmoopy schmoopy? 🙂

We love beer and we love chocolate. So for your birthday, it is only fitting that they get combined together.


Caramel Stout Brownies

These are brownies sent from heaven to satisfy your chocolate craving. These brownies are rich and chocolatey due to the inclusion of bittersweet and unsweetened chocolate. One bite and you will think you are eating a deep dark chocolate truffle.

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    For the Brownies:
  • 6 oz bittersweet chocolate (60% recommended)
  • 6 tablespoons unsalted butter
  • 3/4 cup granulated white sugar
  • 1/4 cup cocoa powder
  • 3 large eggs, room temperature
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup stout beer
  • For the Caramel:
  • 1/2 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional:
  • Coarse sea salt to top the brownies


  1. Pre-heat your oven to 350 degrees F.
  2. Using a double boiler, melt your chocolate and butter until smooth. Remove from heat and set aside to cool.
  3. In a heavy bottomed pot over medium heat, melt the brown sugar and butter, cooking for about 2-3 minutes until nicely caramelized and fragrant. Pour in the cream, it may seize up a bit, but continue to cook for another minute or two. Stir in the vanilla and salt at this point. The caramel will thicken up as it cools.
  4. Whisk in the sugar and cocoa powder to the cooled chocolate. Whisk in the eggs one at a time, until well combined. Stir in the salt.
  5. Starting and ending with the flour in three parts, alternate with the stout mixing into the batter, careful not to over mix. If there are still lumps by the end that is fine.
  6. Pour into a greased 8x8 baking dish lined with parchment paper for easy removal.
  7. Pour the caramel over the top and swirl with a knife, since the batter is wet the caramel will sink a bit and not leave much of a swirl pattern.
  8. Sprinkle with sea salt if using and bake for 25-30 minutes, checking at the 25 minute mark - testing with a tooth pick, if it comes out clear the brownies are done.
  9. Remove and let cool completely in pan before removing and cutting.




P.S. You know what would really make my hubby’s birthday awesome? If you live in NYC and have no plans tonight, come to his gig at Spike Hill in Williamsburg. There is no cover, it’s at 7pm, support original rock music!

Yes I am pimping my husband.  No, I do not care.

Can’t make it to his gig? Buy his album. It’s $7, he let’s you listen before you buy.  Relive your love for 90’s grunge music.  Plus if you buy his album, then he buy me something nice for my birthday. 🙂

Little Red Kitchen Bake Shop

7 thoughts on “Caramel Stout Brownies

  1. Sasha

    Happy bday to your hubs! You’re so sweet… even though you did gently pimp him out.
    I’m def. gonna try this. Stout is my one of my favorite beer types.

  2. Pingback: Potato Skin Poutine #potatoweek | The Girl in the Little Red Kitchen

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