I think one of the most effective Got Milk? Ads I’ve ever seen, was the one where a group of kids are working in a brownie factory, and the little foreman has to give a taste.  He takes a big bite and reaches for the glass. Empty.  He walks over to a water-cooler looking thing with a milk sign on it, and out come a few paltry drops.  Cheeks filled with brownie and despair, he yells, “No Milk!” A worker offers him the only thing they have: water. End scene.

Man, I feel for that kid.

Have you ever tried to eat a brownie, alone? With no liquid help at all? “Cookies and milk” as a pairing has become so ubiquitous, it has become an idiom, but in my opinion, “brownies and milk” are the better couple.  Cookies with milk are great, but their tender, sometimes crisp texture, and buttery flavor don’t long for milk the way a dense brownie does.  The brownie needs milk, the cookie just enjoys it.

And I almost forgot to mention the beer!  These are Beer Brownies, #2.  Simplified and richer than the original recipe, the beer brings a lightness to the brownies that makes these unlike an others you’ve had.  The deep, rich flavors of stout or porter are perfect with chocolate, but if beer isn’t your thing, cold coffee is a delicious substitute.  Enjoy! 





1 cup all purpose flour

1/4 cup unsweetened cocoa powder

I used Valrhona

1/2 teaspoon kosher salt

3 1/2 ounces semi sweet chocolate

8 tablespoons of butter, browned

1/2 cup stout (or any dark beer) or cold coffee

4 eggs, at room temp

1 cup white sugar

1 cup brown sugar, packed

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips


Preheat oven to 350F

Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water.  In a small pan over medium heat, melt the butter until it just turns golden brown.  Pour the brown butter into the bowl of chocolate, scraping the pan to get the brown bits (this prevents it from overcooking), then add the beer.  Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan. Bake for 40-45 minutes.

  • Nicole

    No baking powder or soda? Mine look like a brick : (

    • TheKitchyKitchen

      Hi Nicole, The large amount of eggs provide the leavening. I’ve never had a problem with the texture, is there anything else you can share about your process so I can maybe help solve the issue? Let me know! xo

  • Lia

    Hi, the center of my brownies did not dry as well.
    Even after adding a few minutes. Do you think it has to do with the number of eggs?

    • Lia

      And how can I get such a thin and flaky top like yours? It looks so good.

    • TheKitchyKitchen

      Hi Lia, it could be a number of things. First off, the center of the brownies should be on the fudge-y side. I personally like that, but if you don’t, bake them for an extra 5 to 10 minutes. Also, make sure to let your brownies cool completely before cutting into them. This allows the brownies to set, so a fudge-ier center should still be sliceable. Make sure to fully pre heat your oven and bake the brownies on the center rack. xoxo

  • B

    When do you add the salt?

    • A

      I’m assuming you add it to the flour and cocoa powder – the other dry ingredients. Looking forward to making these this week!

  • Brenda

    These look so good, how can I make them vegan?

    • TheKitchyKitchen

      You can replace the butter with coconut oil, and the eggs with flax – but it will definitely change the texture and flavor. xo

  • I guess when you bake the brownies the beer cooks out?….

  • Elyse

    Since there are no such comments, let me just confirm that this recipe is deeeeelicious!!!!! I tried it out yesterday and wow!!! Brownies are one of my favorite desserts and I must say I was very curious about the idea of adding beer to the mixture but eager to try it. Although very skeptical after adding my beer (I chose a Milk Imperial Stout called La Vache Folle from a local brewery called Microbrasserie Charlevoix — their beer is brewed with milk! Felt very appropriate for brownies) to the butter mixture as the smell was quite uninviting… When I took the brownies out of the oven they smelled amazing!! And I don’t know if this is what was supposed to happen but the beer didn’t really change the taste? But perhaps if I tried a brownie without beer right after this recipe I wouldn’t say that. Thank you for this recipe 🙂

  • Chris

    I made this recipe yesterday, with the coffee substitution Claire offers. Results were great. I got a crackly top crust with a slightly fudge-y bottom (the texture/density of the bottom is almost a hybrid between chocolate cake and a brownie). I used Hershey’s cocoa powder and got a delicate but delicious chocolate flavor. I’m sure Valrhona would be even better.

  • Melanie

    I made these to recipe last week with a porter. They were amazing!!!!! I love a good fudgy brownie and these were perfect!