Chocolate-Stout Brownie Bars with Espresso Glaze

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Dense and fudgy chocolate brownies enriched with stout beer and topped with a rich espresso glaze that enhances their deep cocoa flavor. This American-inspired recipe, ready in about 50 minutes, layers unsalted butter, bittersweet chocolate chips, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 8 oz bittersweet chocolate chips
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup stout beer
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk

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Instructions

1. Step 1: Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Step 2: In a medium saucepan, melt 1 cup unsalted butter and 8 ounces bittersweet chocolate chips over low heat, stirring until smooth and glossy.
3. Step 3: Remove from heat and whisk in 1 1/2 cups granulated sugar until combined.
4. Step 4: Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. Step 5: In a separate bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 tablespoon instant espresso powder.
6. Step 6: Add the dry ingredients to the chocolate mixture alternately with 1/2 cup stout beer, beginning and ending with the dry ingredients, mixing gently after each addition until just combined.
7. Step 7: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted near the center comes out with moist crumbs.
8. Step 8: While brownies cool, whisk together 1 cup powdered sugar and 2 tablespoons milk to make a smooth espresso glaze.
9. Step 9: Drizzle the glaze evenly over the cooled brownies, then cut into 16 squares to serve.