Best Triple Chocolate Stout Brownie Cake
A rich and indulgent brownie cake combining the deep malty notes of stout beer with three types of chocolate—cocoa powder, dark chocolate chunks, and a silky ganache—for a moist, fudgy, and sophisticated dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (240 ml) stout beer (preferably Guinness)
- 1 cup (225 g) unsalted butter, cut into pieces
- 3/4 cup (75 g) unsweetened cocoa powder (Dutch-processed preferred)
- 2 cups (400 g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/3 cups (170 g) all-purpose flour
- 1 cup (175 g) dark chocolate chunks or chips (60-70% cacao recommended)
- 8 oz (225 g) bittersweet or semisweet chocolate, chopped (for ganache)
- 3/4 cup (180 ml) heavy cream (for ganache)
- 1 tablespoon unsalted butter (optional, for ganache shine and smoothness)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over medium heat, combine stout beer and butter. Stir occasionally until butter melts completely. Remove from heat.
- Whisk in cocoa powder, sugar, and salt until smooth and shiny to dissolve cocoa properly.
- Let the mixture cool for about 5 minutes to prevent scrambling the eggs.
- Whisk in eggs and vanilla extract until fully combined.
- Sprinkle flour over the batter and gently fold in with a rubber spatula until just combined; avoid overmixing.
- Fold in dark chocolate chunks gently.
- Spread the batter evenly in the prepared pan.
- Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; a few moist crumbs are ideal.
- While baking, heat heavy cream until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Add butter if desired.
- Let brownies cool completely on a wire rack (about 1 hour). Pour ganache over the top and spread evenly.
- Chill in the fridge for 30 minutes to set ganache before slicing.
Notes
Do not rush cooling; ganache spreads better on fully cooled brownies. Use room temperature eggs to avoid clumps. Dutch-processed cocoa powder is preferred for smooth flavor. Adjust oven temperature if edges burn before center cooks. Ganache consistency can be adjusted with warm cream or chilling. Flavors deepen after a day or two. For dairy-free, substitute butter and cream with coconut oil and coconut cream. For gluten-free, use a gluten-free flour blend.
Nutrition
- Serving Size: 1 brownie (1/12th of
- Calories: 320
- Fat: 20
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: brownie, chocolate, stout beer, ganache, dessert, triple chocolate, easy brownie recipe, fudgy brownie, chocolate cake