4 Beer Dessert Recipes For The Stout Lover

Beer dessert is the best dessert.

(photo via parade.com)

Beeramisu. Beerownie. Any dessert that combines beer and chocolate definitely tickles our taste buds, and probably yours too if you’re reading this. Due to beer’s malt flavor, stouts are the perfect complement to chocolate and a great way to end your meal on a high note.

If you’ve ever taken the plunge into the “dark side” of beer, you’ll already know that stouts are neither heavy or terribly strong. In fact, many stouts are complex with a touch of roastiness - also low in ABV. A perfect partner for dessert-ing.

Enjoy these four beer recipes that put the stout and chocolate couple goals on display.

1. Oatmeal Stout Chocolate Chip Cookie Bars

(photo via thebeeroness.com)

Beer and chocolate in cookie form, these Oatmeal Stout Chocolate Chip Cookie Bars put most other cookies to shame. Recipe via thebeeroness.com.

Yield: 9 bars

Ingredients:

Crust

• 9 graham cracker sheets (147g)
• 2 tbs (39g) brown sugar
• 4 tbs (46g) melted butter

Filling

• 1 ¼ cups (100g) old fashioned oats
• 1 cup (120g) all-purpose flour
• ½ cup (92g) brown sugar
• ¼ cup (58g) white sugar
• ½ tsp (3g) baking soda
• 1 tsp (6g) salt, divided
• 3 tbs butter, melted
• 1/3 cup (90g) stout beer
• 2 egg yolks
• 1 tsp vanilla
• 4 wt oz dark chocolate chunks

Instructions:

Preheat oven to 350. Add the graham crackers and brown sugar to a food processor, process until just crumbs remain. While the food processor is running, slowly add the butter until well combined and resembles wet sand. Press firmly into the bottom of an 8x8 baking dish. In a large bowl stir together the oats, flour, brown sugar, white sugar, baking soda and 1/2 teaspoon salt. Make a well in the center, add the melted butter, beer, yolks, and vanilla, stir until just combined. Add the chocolate chips in an even layer on top of the crust. Press the filling into an even layer over the chocolate chips, sprinkle the top with the remaining salt. Bake at 350 until the top is golden brown, about 22-26 minutes. Allow to cool completely before cutting.

2. Stout Brownies With Walnuts

(photo via craftbeering.com)

When baking beerownies (beer brownies) go for a well balanced stout so that they are not overly hoppy. Recipe via craftbeering.com.

Yield: 20 squares

Ingredients:

• 1 1/2 cup flour
• 1 tsp baking powder
• pinch of salt
• 1 1/2 cup sugar
• 2/3 cup cocoa powder
• 1/2 cup raw walnuts baking pieces
• 2 eggs
• 1 stick unsalted butter melted
• 12 oz stout
• 1 tsp vanilla
• 4 oz cream cheese
• 1/2 cup confectioners sugar
• 1/2 cup semi-sweet chocolate chips

Instructions:

Heat the oven to 350°F. Line a 9x13 inch cake pan with parchment paper. Grease the paper well with cooking oil or melted butter. Mix all the dry ingredients together (walnuts too). Set aside. In a saucepan melt the butter, then slowly add the beer to warm it up. Stir occasionally. Do not bring the butter and stout mixture to simmer, it just needs to be warm. Set mixture aside. Beat the eggs and add them to the dry ingredients. Stir in by hand. Add the butter stout mixture and the vanilla and stir until all ingredients are well incorporated (do not over mix). Transfer to cake pan and bake for 30 min. Let cool off completely before cutting into squares. While beer brownies are cooling off, mix the frosting. Melt the chocolate chips in a double boiler or in the microwave at 30 second intervals. Add to the cream cheese and confectioners sugar and whip until well incorporated. Apply over cooled off brownies.

3. Chocolate Stout Pot de Crème

(photo via thebeeroness.com)

Perfectly small, here is a make ahead dish of chocolate and stout that is heaven in a cup. Recipe via thebeeroness.com.

Yield: 4 cups

Ingredients:

Pot De Crème

• 5 large egg yolks
• ½ cup sugar
• ½ tsp salt
• 1 ½ cups heavy cream
• 2/3 cup stout beer
• 5 wt oz dark chocolate, chopped

Whipped Cream

• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ tsp salt
• 1 tsp vanilla extract

Instructions:

Preheat oven to 325. In a medium sized bowl whisk together the yolks, sugar, and salt. Set aside. Stir together the cream and beer in a saucepan over medium high heat. Heat until warmed and bubbles just start to form around the edges (do not boil or simmer), remove from heat. Add the chocolate, stir until chocolate has melted and is well combined. While whisking the yolks continually slowly add the chocolate until completely combined. Add small (6 ounce) ramekins to a baking pan, divide the mixture evenly between the ramekins. Slowly pour warm water in the baking pan around the ramekins until about halfway up the sides. Cover the baking pan with aluminum foil. Gently transfer to the oven. Bake until the chocolate has set but the center is still slightly wobbly, about 45 to 50 minutes. Remove from oven, carefully remove from water bath and allow to cool to room temperature before transferring to the refrigerator. Chill until set, at least 3 hours and up to 3 days. Just prior to serving, make the whipped cream. Add all the whipped cream ingredients to a bowl. Using a hand mixer to beat until soft peaks form. Top each Pot De Crème with whipped cream.

4. Mini Triple Chocolate Stout Cakes

(photo via thebeeroness.com)

These babies have both a chocolate frosting and melted chocolate drizzle, plus stout obviously. Recipe via thebeeroness.com.

Yield: 4 cakes

Ingredients:

Cake

• 6 tbs melted butter
• ¼ cup vegetable oil
• ¾ cup sugar
• ½ cup cocoa powder
• ½ tsp salt
• 1 large egg
• 2/3 cup stout beer
• 1 cup flour
• 1 tsp baking powder

Frosting:

• 4 ounces cream cheese, softened
• 2 tbsp butter, softened
• 2 tbsp whole milk or heavy cream
• 2 tbsp unsweetened cocoa powder
• 1 cup powdered sugar
• ½ tsp salt
• 3.5 wt ounces dark chocolate, melted (optional)

Instructions:

Preheat oven to 350. In a large bowl add the melted butter, oil, sugar, cocoa powder, and salt. Mix until well combined. Stir in the egg and beer. Sprinkle with flour and baking powder, stir until just combined. Grease and flour an 8x8 baking dish. Pour batter into pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center returns with a few crumbs attached. Allow to cool completely, at least 4 hours and up to overnight. Cover a plate or cutting board with parchment paper. Run a knife around the edges of the pan to loosen the cake, then invert onto the prepared plate or cutting board. Use a 3-inch biscuit cutter to cut out four circles. In a large bowl add the cream cheese and butter, beat with an electric mixer until well combined, light and fluffy (this will help avoid lumps in the final product, make sure it’s well blended). Add the milk, beat until well combined. Sprinkle with cocoa powder, powdered sugar and salt. Mix until well combined. Plate two of the cake circles, top with frosting, add the remaining two cake circles to the top, top with frosting. Drizzle with melted chocolate just before serving.