Chocolate Stout and Bacon Skillet Brownies


I hope you don’t mind my excessive use of stout over the past few weeks, but to be honest I’m really not sorry. I love stouts, I’m  unreasonably excited about stouts being back “in season,” and we are only about 2 weeks away from International Stout Day.

I’m geting you all stocked up on stout recipes, in case you want to celebrate via beer infused baked goods.

Which, of course, I hope you do.

You can use a chocolate stout for this, and that will be perfectly fine. You can also use a smoked porter or stout, or you can use a coffee or espresso stout.

Whatever you choose, this is best served warm, in the middle of a table full of fun people, each with a spoon in one hand and a stout in the other.

Chocolate Stout and Bacon Skillet Brownies


  • 2 strips thick cut bacon
  • 1 stick unsalted butter
  • 3.5 oz (100g) dark chocolate (60%), broken into pieces
  • 1/2 cup stout (chocolate or coffee stouts work best)
  • 2 eggs
  • 2/3 cup sugar
  • 1 tbs espresso powder
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/4 tsp baking powder
  • Preheat oven to 350.


  1. In a 8 or 9 inch cast iron skillet cook the bacon until done. Remove bacon from skillet. Swirl the bacon fat to coat the pan, discard the excess bacon fat.
  2. Add the butter to the skillet, return to heat and cook until melted. Add the chocolate and stir until melted. Remove from heat. Add beer and stir.
  3. In a separate bowl, whisk together the eggs and sugar until well combined. Sprinkle the flour, cocoa powder, baking powder and espresso powder over the eggs, whisk until just combined.
  4. Add the egg mixture to the chocolate skillet and stir until just combined. Chop bacon and sprinkle over the top.
  5. Bake until the top has set (don't over bake) about 25 to 30 minutes.
  6. Remove from oven, top with vanilla ice cream if desired (and I'm pretty sure you should desire) set in the middle of a table full of hungry people. Add spoons.
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36 thoughts on “Chocolate Stout and Bacon Skillet Brownies

  1. Seriously… I have to make this.
    I’m home “sick” today and have all of the ingredients on hand. Talk about the perfect situation!

  2. This sounds strangely surreal yet captivating. I can’t say that I am a stout drinker – cant stand the stuff, but it makes for pairing that leaves me very intrigued. Your shots are beautiful btw! 😉

  3. I love this recipe, I love that napkin you used in the photo (cause I’ve been using the same one I have like in EVERY photo I take) and…best of all… Ben is officially obsessed with your Beeroness site. Like, giddy excited. As I was trying to fall asleep last night he was listing off all of your rrecipes, like every single one, and was visibly excited. It totally made my day – because I 110% heart you. XO!

  4. OMG!!!!!!!!!!!!!!! I just so happen to have a chocolate stout in my fridge at the moment!!!!! I’m preeeety sure I will be using it to make this!

  5. I absolutely love setting down my cast iron pan in the middle of a table full of hungry friends and family, but I’ve never thought of filling it full of something sweet. Brilliant idea! I will definitely be making this one!!

  6. Made this for my wife last night as part of a three course meal, all paired with craft beers. This was the perfect finish. We changed just one thing and added a little cayenne pepper. So good!

  7. Hi, I just found your page and it looks amazing, but haven’t tried cooking tough.
    This recipe looks great, however, would it work on a regular baking dish? Or is there anything I need to consider before trying it?
    Also, I guess that on every recipe, beer should be used at a regular temperature (meaning not cold)?

    1. For this, the beer can be any temperature, it’s not going to make a difference. If you don’t have a skillet, try a 9-inch pie pan, just make sure to grease it first 🙂

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