Chocolate-Stout Brownies

They need to fix the ratios on this before publishing. I echo the other complaints on this recipe except I took the advice of greasing the foil, cooking 65 min, and letting sit for far longer to cool down. Still came out like pudding except for the edges which were rock hard. They should reduce the butter and maybe add another egg. Also reducing the temp might help but I'm not going to waste my time trying to fix this garbage recipe.

• Futurerama1988

• Ct

• 12/21/2018

So I didn't follow the recipe to the letter. I creamed the sugar and butter before adding the other wet ingredients, then almost forgot the salt and flour. I had to cook the brownies for significantly longer than called for as well, but what came out were the most rich and fudgy brownies I've ever had, they were superb.

• kit_r

• Wichita, KS

• 2/13/2018

Followed the recipe but for the baking time kept the pan in the oven for 55 minutes as per a reviewer. No trouble getting the brownies out of the pan but the texture is very pudding like, way too wet - almost like the flour amt. needs to be increased. Still tastes good but I wouldn't make them again.

• lindacooks

• So Cal

• 3/15/2017

Super delicious and very rich! I baked for 55 minutes, which I think is the key to avoiding the stickiness that others mention. I didn't grease the foil, but it slipped out beautifully. My oven temperature is perfect, and I live at sea level, so I'm not sure why the recipe's baking time is so off. I didn't make the glaze, but I agree that it would probably be overkill.

• Anonymous

• 1/14/2017

AMAZING RECIPE! It does stick to the tin foil a little, but I didn't try too hard to get it off because I was impatient and wanted to eat it! I used Guinness Extra Stout and Trader Joe's 72% pound plus bar. I also topped my brownie half with walnuts and the other half with turbinado sugar. I could see even mixing in chopped walnuts to the batter too. Easily one of my favorite brownie recipes, if not actually my favorite. Fudgy, chocolatey, and decadent! Rivals any rich chocolate cake in my opinion!

• taraho

• 2/8/2016

Mad, mad, mad........they stuck to the tinfoil. Couldn't get a clean cut brownie. Threw the whole batch in the garbage after spending a fortune on organic butter and high quality chocolate.

• putneymd

• Georgetown, TX

• 9/27/2015

Used a homemade Triple Chocolate Belgian Stout and these were amazing. Decadent, intense and very, very good.

• ncamy

• NC

• 3/30/2014

Used a Boatswain Chocolate Stout and 2/3 bittersweet chocolate chips and 1/3 semisweet. Had sticking issues also - should have checked reviews for tips for first. Baked for 45 minutes. Overall - really great brownies, would definitely make again!

• cbradske

• Maple Grove, MN

• 3/26/2014

I had the same sticking problem even though I did grease the pan. I followed the directions to a tee for the brownies. I used a local Orlando Brewering Beer, Girl Stout (Chocolate Mint Stout) as the beer. The brownies were nice and fudgy like. I did not use the sauce and made a dark chocolate and mint crumble on top. Overall a few issues that I would iron out but a delicious and easy to follow recipe.

• Sandwich_Sister

• 12/21/2013

Excellent brownies, used semi-sweet chocolate chips and sprayed the foil with Pam for Baking.

• Anonymous

• New Liskeard

• 3/14/2013

These are gooey-but my husband and I love gooey brownies-so we only baked them 40 minutes. I think next time I would bake them longer. I did bake in the foil and didn't have much of a problem getting the brownies out-but would probably grease the foil next time. The recipe is a keeper.

• mbm1309

• Denver, CO

• 3/13/2013

I wish I'd paid attention to the direction that said "when the top is browned and cracked." I should have used my eyes instead of counting on the clock. Close to 40 minutes in, I stuck a knife and then a chop stick in. I thought I got a few crumbs, so I took the pan out. I didn't want "dry" brownies. Like other reviewers, however, the brownies never got firm. I used pastry flour because that was all I had. Maybe that was a mistake? I spent $16 for 9x9 pan (a decent metal one), $16 on premium chocolate and $14 for a 6 pack of Guinness. Result was scrumptious but the center was still like pudding.

• konaz

• Philadelphia, PA

• 3/6/2013

almost more cake like than brownie like (disclaimer: i made a vegan version, substituting applesauce for eggs, which may have resulted in the cake-y-ness. They were a big favorite at a St. Pat's party.

• jrege89

• washington, dc

• 7/23/2012

The chocolate lovers in our family were really impressed. Rich enough we cut it into smaller servings, liked it even better the next day after refrigerating. An intriguing (& addictive) balance between sweet & salty. Made exactly by recipe with Guiness and bittersweet chips...yum!

• cdtully

• 5/19/2012

I made this the second time and used 72% chocolate bars and the first time I made this I used chocolate chips. I think this is fabulous but the chocolate chips were just as good as the expensive bars. LOVE this recipe! Made no changes either time but sprayed the foil the second time after reading here.

• percyalex

• Wisconsin

• 4/8/2012