updated Nov 2018 Slice Logo

Dirty Chai Stout Brownies

Utah Salt Lake City cooking classes Salt Lake Culinary Education

  Dirty Chai Stout Brownies


Dirty Chai Stout Brownies

Makes 16-20 brownies

*Recipe adapted from Sally’s Baking Addiction*


  • ½ cup SaltFire Dirty Chai Stout
  • ¾ cup unsalted butter
  • 8 ounces dark or semi-sweet chocolate, coarsely chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon clove


  • ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon espresso powder
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt


  1. Preheat the oven to 350°F and line a 9×9 inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Set aside.
  2. Place butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and ½ cup stout until completely combined. Whisk in the eggs and vanilla extract.
  3. Whisk in the flour, salt, espresso powder and spices. The batter will be thick and shiny. Pour into prepared pan and spread into an even layer.
  4. Bake for 30-40 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every few until you have moist crumbs.
  5. Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
  6. While brownies cool, make the frosting. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high speed. Once creamy and combined, add cream, espresso powder, vanilla extract, and salt. Taste. If you prefer frosting to be a little thinner, add another tablespoon or two of cream.
  7. Frost cooled brownies, slice, and enjoy! Cover and store leftover brownies at room temperature for up to 1 week (if you have any left!)

By Nicole Marriner


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