Chocolate-Stout Brownie Bars with Sea Salt Caramel Drizzle

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Dense, fudgy brownies enhanced with dark stout beer and topped with a rich sea salt caramel sauce for a decadent treat. 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.

Prep: 15 min Cook: 35 min Serves 16 American cuisine 280 cal/serving

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Ingredients

1 cup (2 sticks) unsalted butter
8 oz bittersweet chocolate chips
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup dark stout beer
1/2 tsp salt
1/2 cup caramel sauce
1 tsp sea salt flakes

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Instructions

Step 1: Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Melt 1 cup unsalted butter and 8 oz bittersweet chocolate chips together in a heatproof bowl over simmering water, stirring until smooth and glossy. Remove from heat.
Step 3: Stir 1 1/2 cups granulated sugar into the melted chocolate mixture. Add 3 large eggs one at a time, whisking well after each addition. Stir in 2 tsp vanilla extract.
Step 4: In a separate bowl, sift together 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, and 1/2 tsp salt.
Step 5: Gradually fold the dry ingredients into the wet chocolate mixture until just combined. Stir in 1/4 cup dark stout beer until batter is smooth.
Step 6: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted near the center comes out with moist crumbs.
Step 7: Remove brownies from oven and let cool completely in pan on a wire rack.
Step 8: Warm 1/2 cup caramel sauce until fluid and drizzle evenly over the cooled brownies. Sprinkle 1 tsp sea salt flakes over the caramel. Chill for 30 minutes before slicing into bars.