I was so bummed when I bought a 4 pack of expensive, highly recommended vanilla bean creme brulee stout only to discover I am clearly not fond of stout beer (I'm a wine drinker anyway, but I love creme brulee). I decided to take on a plan B for my purchase since I didn't care for it as a beverage. Long story short, I hoped the flavor would dissipate or compliment the chocolate & it did both,beautifully! These are moist, dense & delicious. For anyone having issues with sticking or making these the first time, use cooking spray & parchment paper, no issues whatsoever. I used all dark chocolate chips & they were great. I usually like a fudgier brownie, but these are a nice change. I probably baked them 45-49 minutes. Thanks for sharing. I will be making at least 2 more batches! Oh, I also enjoyed these with a glass of blackberry wine...tasted like a chocolate covered blackberry!
We loved these and they are so fun to make! I added a few walnuts because I really like them and they turned out great. I will make these again!
I used Young's Double Chocolate Stout in the recipe and served them with mint chocolate chip ice cream (like one of the pictures suggested.) WOW, they were AMAZING! Very easy and great for a party :)
Wow, I loved the stout flavor in these! The chocolate chips were also a welcome addition. I didn't add the white chocolate, just doubled (and a little more :)) the semisweet. Very heavy, dense brownies. Made for Best of 2010
WOW! I wonder if these should be Quadruple Chocolate because I count four kinds of chocolate! I used both dark cocoa powder and dark chocolate chips so mine were very rich and black with a subtle stout flavor. These were quick to make in the Cuisinart and make 12-16 good size brownies in an 8" x 8" pan.
Absolutely stunning brownies! I think I have a pantry thief that got to my white chocolate before I got to make these, so I doubled the chocolate. These have a delightful scent of stout as you approach them and then the taste of chocolate and stout doesn't disappoint! These are headed straight into my Best of 2010 Cookbook. Thanks, Stingo! Made for Veggie Recipe Swap.
As a rule, if I find myself licking the foil after cutting brownies and putting them away, the recipe automatically gets a 5 :). These are so yummy! I used Fort Collins Brewery Chocolate Stout (yum), and like other reviewers I used half whole wheat and half AP flour. No splenda, though...but I did cut the sugar down to 1 3/4 cups. I went for the white chocolate chips and I'm glad I did; since they were cold from my fridge they stayed firm and gave nice texture to the finished product. Thanks for posting! Made for Veg*n Swap Dec. 2009.
WOW this was fun. . .I get to bake with beer AND there is beer left over to drink LOL. I took Wish I Could Cook's lead and used 1/2 splenda and 1/2 whole wheat flour. I subbed out the white chocolate chips with chopped walnuts which were GREAT in this recipe. These brownies were a bit spongy and heavy, but that is probably due to the Splenda and whole wheat flour. I sincerely enjoyed these with a cup of decaf as an afternoon snack. THANKS. Made for Veg*n Tag Oct 2009.
Really good and really fun to make! I didn't have a chocolate stout, so I used a plain, dark beer and I don't think it took anything away at all. I probably should have baked them a few minutes longer than the 42 minutes I had on the timer (but I couldn't wait). Regardless, the end result is a great, moist chocolately brownie that you can have fun surprising people with when you tell them about the ingredients! Oh, and I almost forgot to mention, I used half Splenda/half sugar; and half whole wheat and half regular flour. So the brownies were a little lower calorie than listed...I think I'm going to go have another...