Chocolate Stout Brownie Bread
Chocolate Stout Brownie Bread, one bowl and just a few minutes!
I’ve been inundation you with posts lately, please give me a pass. You’re my therapy, truly. Cooking you things, and baking you a loaf cake that I call "bread" because it doesn’t sound as bad calling it a cake, is the way I’m coping with all of this.
I’m sitting here in Seattle, the hotbed of uncertainty, and all I can think about is keeping busy while not leaving my house. So this equals cooking and baking. Baking all the things, and spoiling myself with a beerified-chocolate cake that’s masquerading as bread.
But this is what we have to do. We have to spoil ourselves and those sheltered in place with us with things we wouldn’t normally let ourselves indulge in. Everything is suspended: events, concerts, office life, diets, low self-esteem.
Indulging in chocolate is not suspended, it’s back on the air and bigger than ever. This bread-not-cake-I-swear is super easy, it takes about 5 minutes to get it into your oven and about an hour to get it into your face. And you have earned yourself a loaf of this stuff, and you are not allowed to feel guilty about it because that has been suspended, too.
Chocolate Stout Brownie Bread
- 2 ½ cups (300g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup (150g) sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup (120g) full-fat sour cream
- ¼ cup (60g) vegetable oil
- ¾ cup (6oz) stout beer
- 4 ounces dark chocolate chips
- Preheat the oven to 350°F.
- Add the flour, cocoa powder, baking soda, baking powder, cornstarch, salt and sugar to a bowl, stir to combine. Add the eggs, vanilla, sour cream, vegetable oil, beer, and chocolate chips. Stir to combine.
- Pour into an 8 ½ x 4 ½ inch loaf pan.
- Bake until the top has puffed and is hard, about 40-50 minutes.
- Remove from oven, allow to cool to room temperature. Cut into slices to serve.
April March 20, 2020 um 5:12 pm
I’m totally making this as soon as the kid goes to bed! I only have Greek yogurt, will it be ok instead on sour cream?
Jackie March 20, 2020 um 5:14 pm
Yes, I think so! I almost made it with Greek yogurt but I assumed more people would have sour cream on hand.
Tracy March 21, 2020 um 4:26 pm
Looks good, also looks like I might have to try a coffee stout in it. Thanks!
Jackie March 21, 2020 um 4:55 pm
that sounds perfect!
Karen McGuire March 21, 2020 um 3:31 am
Bless you Jackie! Baking right now is my 16 year old’s 'therapy' and beer is well, mine of course – so this is perfect for both of us, can’t wait to try it!!
Have loved your site and delicious recipes for years, and your bright light of inspiration that shines through in these dark & uncertain times is very appreciated!
Kathy March 22, 2020 um 11:32 am
Thanks for this great recipe! I made this and it turned out really well. The only changes I made were to swap whole fat Greek yogurt for the sour cream and I only used 1/4 teaspoon of salt as 1 teaspoon seemed like a lot of salt. The bread came out nice and chocolaty and was so easy to make!
Vicki March 27, 2020 um 11:35 am
We loved this bread-cake at our house. I think the next time I will add more chocolate chips just ’cause! We used an oatmeal stout languishing in our pantry. I would suggest checking for doneness sooner than time posted in recipe. . . mine was a tad over-baked, but still delicious. Thank you, Jackie, I really enjoy your blog! Take care, we’re alone yet in this together.
Jackie March 27, 2020 um 11:39 am
Glad you liked it! More chocolate chips are always allowed 🙂
Jenny R April 8, 2020 um 12:49 pm
Loved this recipe! I used a coffee stout from colombia, that’s where I live… but it came out kind of dry, the beer is really sweet to be a stout so IDK if this influenced the final result.. Still, honestly it tasted goood
Jackie April 8, 2020 um 1:07 pm
Glad you liked it! Did you use Macondo for BBC? I love that beer.