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Decadent Mint Chocolate Stout Brownies with Easy Whiskey Ganache

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Rich and fudgy brownies infused with chocolate stout and mint, topped with a silky whiskey ganache. Perfect for cozy nights and special occasions with a grown-up twist.

Ingredients

Scale
  • 1 cup (2 sticks, 225g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon mint extract
  • 1/2 cup (4 fl oz, 120ml) chocolate stout beer (e.g., Guinness)
  • 1 cup (175g) dark chocolate chips (semi-sweet preferred)
  • For the Whiskey Ganache:
  • 1/2 cup (4 fl oz, 120ml) heavy cream
  • 6 oz (170g) bittersweet or dark chocolate, finely chopped
  • 2 tablespoons good-quality whiskey (e.g., Jameson)
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper with overhang.
  2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined but not grainy (1-2 minutes).
  3. Add eggs one at a time, whisking after each addition. Stir in vanilla and mint extract carefully.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Slowly pour stout beer into wet mixture, stirring gently.
  6. Fold dry ingredients into wet mixture in two batches until no streaks remain; avoid overmixing.
  7. Fold in chocolate chips gently.
  8. Pour batter into prepared pan, smooth top, and tap pan lightly to settle.
  9. Bake 30-35 minutes until toothpick inserted comes out with a few moist crumbs but no wet batter.
  10. Cool brownies completely on a wire rack before adding ganache.
  11. Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over chopped chocolate in a bowl. Let sit 2-3 minutes.
  12. Whisk ganache gently until smooth and glossy. Stir in whiskey and softened butter until fully incorporated.
  13. Pour ganache over cooled brownies, spread evenly, and let set at least 30 minutes.
  14. Slice with a sharp knife, wiping clean between cuts, and serve.

Notes

Use Dutch-processed cocoa powder for best flavor. Avoid overmixing batter to keep fudgy texture. Room temperature eggs and stout help with smooth batter. Let ganache sit on chocolate before whisking to avoid graininess. If ganache is too thick, whisk in a teaspoon of warm cream. Chilling ganache in fridge for 10 minutes speeds setting. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and coconut cream. Fresh mint leaves can be folded into batter for natural flavor. Can substitute non-alcoholic stout or strong brewed coffee and omit whiskey for non-alcoholic version.

Nutrition

Keywords: brownies, mint chocolate, stout beer, whiskey ganache, fudgy brownies, dessert, easy brownies, chocolate dessert

Find it online: https://magnetmeal.com/decadent-mint-chocolate-stout-brownies-recipe-with-easy-whiskey-ganache/