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Chocolate Stout Mousse Brownies and What The Heck Is A Stout?

Craft beer 101: What The Heck Is A Stout?

Dark beers, with their inky good looks and sinister darkness have a way of scaring away those new to the brew. But what is a stout? and what makes it so dark?

Don’t let the color fool you, these gentle giants offer a smooth, malty, drinkability with much lower hop bitterness than their lighter counterpoints. Stouts were born from another dark beer, the Porter. Porters and stouts are both made with grains that have been roasted to a dark blackness, giving them their inky color and toasted flavors. Porters came first, gaining wide popularity across Europe in the 18th century. Once brewers started to tinker with the formula (as they often do) and the ABV (alcohol by volume) was raised, the term Stout Porter was born, referring to a stronger version of a porter. Although over time, the ABV of a dark beer has no bearing on weather a it will earn a stout or a porter designation, it’s no longer part of the equation. For example, a Guinness, the worlds most popular stout, has an ABV of only 4.2%, very few porters are at or below that level.

To this day the differences between stouts and porters are well debated and the lines have been aggressively muddied. For the sake of cooking, stouts and porters are interchangeable. The difference between a stout and porter: what ever the brewer wants it to be. Try not to spend too much time on the differences of stouts and porters, for the most part, it just doesn’t matter.

If you are a coffee drinker, or tend to favor the bourbon, the dark beers should be on your Must Try list. The flavor profiles in a stout often have notes of cocoa, espresso, and spices. They have richness that’s easy to enjoy. Although within the genera, several styles exist.

Chocolate Stout Mousse Brownies and What The Heck Is A Stout?

Imperial Stout (or Russian Imperial Stout): These days the term means a big bold stout, full of larger than life flavors and a higher than average ABV. These are generally sippin' stouts, made to savor and share. Don’t be afraid of these giant beasts, brewers can pack some fantastic flavors in these beers.

A few to try: Old Rasputin Imperial StoutFounders Imperial Stout, Rogue Imperial Stout

Milk Stout (or Sweet Stouts): These are beers made with the lactose from milk, one of the exceptions to the Beer is Vegan rule. The sweetness of the lactose gives a creaminess and a velvety texture to a tall glass of dark brew.

a few to try: Left Hand Milk Stout, 3 Floyds Moloko, Revolution Brewing Mad Cow Milk Stout

Smoked Porter: The mild hints of smoke in these beers make them great for a cold winters evening by the fire, as well as the perfect braising liquid of a large pork shoulder. This is my go-to style when braising beef or pork, and also adds a meatiness when cooking chicken or mushrooms.

A few to try: Alaskan Smoked Porter, Stone Smoked Porter with Vanilla BeanDeschutes Imperial Smoked Porter


Chocolate Stout Mousse Brownies. Rich and chocolaty with the texture of a fluffy, creamy mousse.

These brownies are a hybrid of the Chocolate Stout Mousse that will be in my Cookbook and my favorite brownie recipe. There is a light, mousse-like texture and deep richness all over a crispy chocolate shortbread crust.

Chocolate Stout Mousse Brownies


For the Crust:

  • 3/4 cup flour
  • ¼ cup cocoa
  • ½ tsp salt
  • 1/3 cup powdered sugar
  • 6 tbs unsalted butter

For the Filling:

  • 8 tbs butter 1 stick
  • 8 wt ounes bittersweet chocolate 62% cocoa content about 1 ½ cups
  • 5 eggs separated
  • ¼ tsp cream tartar
  • 1/3 cup sugar
  • 1/3 cup stout
  • 2 tbs cornstarch
  • 2 tbs flour


  • Preheat oven 375.
  • In a food processor add the flour, cocoa powder, salt and powdered sugar, pulse a few times to combine.
  • Add the butter cubes and process until well combined.
  • Spray a deep dish 8x8 inch baking dish (for 9x13, double the recipe) with cooking spray.
  • Dump crust in the prepared dish, press firmly into an even layer.
  • Place 8 tablespoons of butter, stout and chocolate in the top of a double boiler (or a metal bowl set over a pot of water) over medium heat. Stir frequently until melted, remove from heat.
  • In the bowl of a stand mixer add the egg whites and cream of tartar, building up speed, beat on high until soft peaks form.
  • Move whites to a large bowl.
  • In the stand mixer bowl (no need to clean between jobs), add the egg yolks, sugar, cornstarch, and flour. Beat on high until light and slightly fluffy.
  • Slowly pour the chocolate mixture into the egg yolk mixture, beating until completely combined, scraping the bottom to make sure the mixture is well incorporated.
  • About 1/3 at a time, gently fold the egg whites into the chocolate mixture using a spatula. Stir until egg whites are well combined with the chocolate mixture. Add filling in an even layer on top of the crust.
  • Bake at 375 for thirty minutes or until the top has puffed and looks dry. Remove from oven and allow to cool to room temperature before cutting.

Chocolate Stout Mousse Brownies. Rich and chocolaty with the texture of a fluffy, creamy mousse.

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Tieghan August 13, 2013 um 5:06 am

Thank for the little lesson on stout! I know nothing about beer other than it can make food taste really good, Especially chocolate and beer bread!

Now these brownies? Wow and yes!! They would be gobbled up in seconds around here. Mousse and brownies?? Two of our favorite desserts!


Cookin Canuck August 13, 2013 um 5:54 am

My husband and I both love stouts and porters, and the Alaskan Smoked Porter that you mentioned and the Deschutes Black Porter are two of our favorites.

These brownies simply have to be amazing!


Averie @ Averie Cooks August 13, 2013 um 7:46 am

Thanks for the stout lesson! I admit I am totally out of it and this was helpful!

Now, I need a brownie 🙂 They look fabulous!


Anna @ Crunchy Creamy Sweet August 13, 2013 um 8:51 am

Stout is my favorite kind, especially if it has notes of chocolate 🙂 These brownies – phenomenal!!!


Nicole @ Young, Broke and Hungry August 13, 2013 um 9:38 am

Thanks for the stout lesson! I know nothing about beer and it was super informative. These brownies sound like the ideal dessert for stout.


cassie August 13, 2013 um 10:23 am

I loved learning something new about beer today. I love stout and do happen to be a coffee-lover. Usually oatmeal stout is my favorite and I crave it in the fall. Now I can’t wait to have one. I love these brownies!


Lauren @ Climbing Grier Mountain August 13, 2013 um 11:00 am

Love, love, love this post! So much delicious information. I’m big fan of the Left Hand Stout!! Now I want 27 of these brownies, please!


Happy Valley Chow August 13, 2013 um 11:24 am

What is a stout?? I don’t know, but it is delicious and so are brownies! Thanks for sharing all the info and recipe 🙂

Happy Blogging!
Happy Valley Chow


Anne ~ Uni Homemaker August 13, 2013 um 12:46 pm

My husband is a big beer fan! He would love these fabulous brownies. They look outstanding! Thanks for the recipe.


Belinda @themoonblushbaker August 14, 2013 um 9:30 am

Thanks for the talk about stout! I am excited now to try this, I want to turn it in a cake now.


Jackie August 14, 2013 um 11:07 am

It would probably do really well in a 9inch spring form pan. Great idea!


Ashley – Baker by Nature August 19, 2013 um 5:32 pm

I wanna get DOWN with these brownies!

P.S. I love the beer lessons!


Emily August 20, 2013 um 8:41 pm

SO glad I stumbled onto this site. My boyfriend works for a craft brewery out here in NC and I’ve been trying to find some quality recipes from people that actually know how to utilize different beers!


Spencer @ Beer. Online. Buy! March 7, 2014 um 4:49 am

Chocolate and Stout are my two favourite consumables so this is Heaven for me!


Becca May 6, 2014 um 11:04 am

I made these brownies yesterday and they are so freaking yummy. A definite keeper recipe. I can’t stop sneaking into the kitchen and eating them. Good thing I cut them so small. Thanks for the recipe!


Colette Peters May 23, 2014 um 8:02 pm

Making this using Weihenstephaner Korbinian (what was on hand), so tempted to just eat the filling with a spoon raw…


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