Beer Soaked Brownie Pudding

We here at are not only beer guys, we’re also wannabe foodies. It’s confession time, I enjoy cooking with craft beer as well as drinking it. I follow cooking recipes, and even have been caught watching the Food Network channel now and then.

A while ago I saw this simple brownie pudding recipe from the Barefoot Contessa and I thought I’d give it a try. Planning ahead, I decided to pair this dessert with a Double Chocolate Stout from Young’s, and stopped by one of my favorite bottle shops on the way to the grocery store and grabbed a couple of bottles. Back home, I opened up a bottle of Double Chocolate Stout while prepping the dessert. While preparing the mix according to the recipe, I added some beer to the mixing bowl. The result was fantastic and the modified recipe is here for your enjoyment.

Beer Soaked Brownie Pudding

  • 1/2 pound (2 sticks) unsalted butter
  • 5 large eggs, at room temperature
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 cup Chocolate Stout (we use Young’s Double Chocolate Stout)
  • Vanilla ice cream, for serving


Open your bottle of stout and pour into your favorite glass. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool. Take a sip of beer.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. Take another sip of beer.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, 6 oz. of chocolate stout, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Enjoy another sip of beer.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. Finish your remaining beer while waiting. A cake tester inserted 2 inches from the side of the pan will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Serve it topped with vanilla ice cream. Open your second bottle of chocolate stout and enjoy a glass along with your dessert.

Give it a try, let us know your results!


Beer Soaked Erik

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